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Here’s a much healthier version of fried ice cream. I coated scoops of ice cream in an outrageously delicious combo of ingredients that is briefly toasted in coconut oil. Drizzle with sauce of your choice, and this dessert is irresistible.
ice cream of choice (I used strawberry, vanilla, and chocolate)
1 and 1/4 cups cornflakes
1 and 1/4 cups Rice Krispies (I used the brown rice variety)
1/4 cup coconut oil
1/4 cup ground pecans (or nut of your choice)
2 teaspoons Gefen Cinnamon
pinch nutmeg (optional but recommended)
3–3 and 1/2 tablespoons light brown sugar
Using a medium-sized scoop, form ice cream into balls. Place on Gefen Easy Baking Parchment-lined baking sheet and place in freezer. Allow to freeze for at least an hour, and up to a day in advance.
Meanwhile, prepare crumbs: Place cornflakes and Rice Krispies in the food processor with the knife attachment and pulse to form fine crumbs, leaving a few small pieces.
Heat coconut oil in a large frying pan. Stir in crushed cereal. Add pecans, cinnamon, and nutmeg, if using. Heat together for 5 minutes over low heat, stirring frequently, until golden brown. Remove from heat.
Add sugar and mix together well. Pour out onto a sheet of parchment paper to cool.
Once the crumbs are cooled, roll the ice cream balls evenly in the crumb mixture to coat, pressing the crumbs gently to get them to stick. Roll just a few at a time, returning the rest to the freezer to prevent them from melting.
Return coated balls to the freezer until serving. Garnish with chocolate or caramel syrup and whipped cream, or honey and candied pecans.
Yields 20 medium ice cream scoops
Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger
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Substitute for coconut oil I don’t use coconut oil, what can I substitute it with.
You can use any type of oil to replace it – olive, grapeseed, sunflower, avocado should work!