FRIED ICE CREAM (*My adapted version from Skinny Taste which doesn’t make it so skinny. Ha!)
I made five ice cream balls and had enough crunch to make at least three more.
Vanilla ice cream (I used Blue Bell Natural Vanilla Bean)
2 cups of Special K cereal, crushed
1 cup of Cinnamon Toast Crunch cereal, crushed*
1/4 cup toasted coconut, crushed*
2 teaspoons of cinnamon
Chocolate syrup to drizzle
Whip cream to top as well as a cherry
Line a small pan with wax paper. Scoop ice cream into tennis ball size balls. Place each ball of ice cream onto the wax paper in the pan and freeze for 30 – 45 minutes. Meanwhile, toast the coconut by placing the coconut on a pan and putting it under the broiler. Watch it closely so it does not burn. You want the coconut about the color of the cereal. You may also need to toss the coconut once before it is fully toasted. Mix the cereals, coconut, and cinnamon in a large ziplock bag. To crush the cereals, use a food processor, or I crushed the mixture with a rolling-pin while in the large ziplock. Using plastic gloves dip the ice cream ball into the mixture. I patted the mixture on the ice cream until the ice cream ball was fully coated with the mixture. Put coated ice cream ball back into the freezer until ready to serve. When ready to serve, drizzle with chocolate syrup and top with whip cream and a cherry.