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Ingredients
- 1 quart Vanilla ice cream
- 2Â 1/2 c. Oven-toasted corn cereal, coarsely crushed
- 1 Tbsp. Butter, melted
- 2 Tbsp. Sugar
- 1 tsp Grnd cinnamon
Directions
- Line a rimmed baking sheet with waxed paper. With a large spoon or possibly an ice cream scoop, form eight ice cream balls, each about 2 1/2 inches in diameter. Place on the baking sheet, then place in the freezer for about 1 hour. Preheat the oven to 350 degrees F. Meanwhile, coat another large rimmed baking sheet with nonstick cooking spray. In a medium bowl, combine the remaining ingredients; mix well and spread on the baking sheet. Bake for 5 to 7 min, or possibly till lightly browned and crisp. Remove to a shallow dish an allow to cold completely. Line another rimmed baking sheet with clean waxed paper. Remove the ice cream balls from the freezer and roll in the cereal mix, coating on all sides. Place on the baking sheet and freeze for 2 to 3 hrs, or possibly till the ice cream is hard; serve immediately, or possibly cover and keep frzn till ready to serve.
- NOTE: Sure, if you want this even lighter, reduced-fat ice cream or possibly frzn yogurt works just as well...and the way the coating is done, it still tastes just like it's been deep-fried. Mmm mmm!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 570g | |
| Calories 1299 | |
| Calories from Fat 624 | 48% |
| Total Fat 69.63g | 87% |
| Saturated Fat 43.16g | 173% |
| Trans Fat 0.0g | |
| Cholesterol 263mg | 88% |
| Sodium 504mg | 21% |
| Potassium 1066mg | 30% |
| Total Carbs 151.91g | 41% |
| Dietary Fiber 5.1g | 17% |
| Sugars 137.28g | 92% |
| Protein 18.7g | 30% |
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