Description
An indulgent no-fry dessert featuring crispy cornflake coating over creamy vanilla ice cream, topped with chocolate fudge and whipped cream.
Ingredients
Scale
- 1 quart Vanilla Ice Cream
- 2 cups Crushed Corn Flakes
- 1 cup Whipped Cream
- 1/2 cup Chocolate Fudge
- 1 tsp Cinnamon (optional)
- 2 tbsp Sugar (optional)
Instructions
- Scoop the vanilla ice cream into generous balls using an ice cream scoop. Place them on a prepared baking sheet lined with parchment paper. Freeze for 60-120 minutes until firm.
- Coat each solid ice cream ball completely in the crushed cornflakes, rolling them gently until fully covered.
- Return the coated ice cream balls to the baking sheet and freeze again for at least 60 minutes.
- Top each chilled ice cream ball with a dollop of whipped cream. Drizzle with chocolate fudge and sprinkle with optional cinnamon and sugar to taste.
- Serve immediately, enjoying the delightful contrast of warm and cold.
Notes
For make-ahead options, prepare the ice cream balls a day in advance and freeze overnight. Add toppings just before serving to maintain crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg