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Gluten Free Fried Ice Cream
Prep time
Total time
Gluten Free Fried Ice Cream
Author: Jan Withington
Recipe type: Dessert
Serves: 4
Ingredients
- Breyers Creamy Vanilla Ice Cream, gluten free
- 2 cups Nature's Path Organic Honye'd Corn Flakes- gluten free
- 1 teaspoon McCormick Ground Cinnamon - gluten free
- Hershey's Sundae Dream Double Chocolate Syrup - gluten free
- Farm to Market Maraschinos (optional) - gluten free
- whipping cream - gluten free
- 2 large eggs, beaten
- 3 tablespoons granulated sugar
- vegetable oil for frying
Instructions
- Cover a 12 cup muffin tin with plastic wrap. Use a large ice cream scoop and place in each of the muffin cups. Cover with another layer of plastic wrap. You can also shape the ice cream into balls then place in the freezer until solid. Overnight is best.
- Place corn flakes in a food processor until crumbs.
- Mix corn flakes crumbs, cinnamon and sugar on a plate. Beat the eggs in a bowl. Carefully dredge each ice cream into the eggs then roll them unto the crumbs. Return them back to the muffin tin and freeze until solid. Repeat dredging the ice cream balls into the eggs and crumbs. Freeze until solid.
- Heat enough oil in a deep fryer until 360 degrees F. Carefully fry 2 to 3 balls at a time for 10 to 12 seconds and immediately place in a serving bowl. Top with cream, chocolate syrup and cherries. Serve immediately. Yummy!
