Faux-Fried Ice Cream

5 steps · 45 min total

1. 01

   Flavor and Freeze Ice Cream

   Add the softened vanilla ice cream to a large bowl and stir in the 1 1/2 teaspoons cinnamon until just combined. Cover the bowl with plastic wrap and return it to the freezer until the ice cream is firm again, at least 2 hours. Once firm, work quickly to scoop the ice cream into 8 even portions onto a baking sheet lined with wax paper.
2. 02

   Freeze and Crush Cornflakes

   Return the scooped ice cream balls to the freezer and freeze until they are completely solid, which will take at least another hour.

   While the ice cream is firming up, prepare the coating. Crush the cornflakes into coarse crumbs. You can pulse them in a food processor for a few seconds, or place them in a zip-top bag and crush them with a rolling pin.

3. 03

   Heat Oil

   Heat the 2 tablespoons canola oil in a large nonstick skillet over medium-high heat.
4. 04

   Toast Cornflake Crumbs

   Add the cornflake crumbs to the hot oil and sauté, stirring constantly, for about 5 minutes. Watch them carefully; they should become fragrant and slightly darker in color, but not burnt.
5. 05

   Coat and Serve

   Remove the skillet from the heat. Stir in the 5 tablespoons honey and a pinch of salt, mixing well. Set the coating aside until you're ready to use it; if it clumps, you can easily break it apart with a spoon or your hands.

   Once the ice cream balls are solid, remove them from the freezer. For easy handling, wear clean rubber gloves (like dishwashing gloves). Working with one portion at a time, roll each ice cream ball in the cornflake mixture, pressing the crumbs firmly into the ice cream to ensure a good, even coating.

   Serve immediately, or place the coated ice cream balls back in the freezer until you're ready to enjoy them.