Monday, May 6, 2013

Fried Ice Cream (Not)

I was all set to try a new version of this treat, one that would contain a top crust and a bottom crust and be cut like a cake, when my better judgment intervened and I decided a pre-portioned fried ice cream ball might be safer to have in the freezer. For those of you who've never had this treat, it isn't fried at all. By using a light ice cream and making the portions just 1/2 cup each, I was able to keep this a healthy option.

1 half gallon Turkey Hill coconut almond fudge light ice cream
3 cups Kellogg's Frosted Flakes
2 tsp cinnamon

Let the ice cream soften slightly. Place a sheet of parchment paper on a large cookie sheet and use an ice cream scoop to make 12 half-cup "balls." Place in the freezer to harden (at least 2 hours or overnight).

Place the Frosted Flakes and the cinnamon in a gallon-sized freezer bag, seal, then roll with a rolling pin until they are chunky, but not pulverized.

Dip one ice cream ball at a time in the crumbs, shaping the ball, and refreeze.

At this point, I packaged each ball in a baggie and place all of the baggies in a gallon-sized freezer bags.
The fried ice cream is delicious as is or it can be "embellished" with a drizzle of chocolate syrup and some whipped cream. By itself, each serving is 5 WW points (for those who care).


  1. Generally I like to and get my mix of Vitamin E from pills. While I would prefer to via a good meal plan it can be even more difficult to at times.
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  2. This looks like a fun treat my grand boys would like!

  3. What an amazing recipe, I was usually making deep fried ice cream according to that video recipe but I urgently need to try your recipe. It looks delicious on your pictures! That's a great dessert idea!


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