Design to Dish: “Not Quite” Fried Ice Cream Sundaes

Written by Melissa of Lulu the Baker

fiesta fried ice cream sundaes

I know Cinco de Mayo is behind us for the year, but I can’t resist a good party theme, and fiestas are always especially colorful and lively. The food is fresh and flavorful, the colors are bright and bold, and the company is always fantastic. I think a fiesta-themed graduation party would be amazing. So would a fiesta-themed baby shower. Or a bridal shower. Or a summer birthday party. Pretty much all parties should be fiestas!

I wanted to come up with a fun, Mexican-inspired dessert to go along with the darling papel picado fiesta invitations from Minted pictured above, and the first thing that came to mind was fried ice cream. But seriously, who wants to deal with the hassle and mess of frying ice cream balls?! And it doesn’t seem like a very party-friendly dessert. My mom makes a yummy summer dessert with vanilla ice cream surrounded by a crispy, buttery, sauteed coconut/cereal crust and topping, and it occurred to me that it would be pretty easy to rolls ice cream balls in that crunchy coating to make almost-friend ice cream. My dessert experiments aren’t always successful, but these “Not Quite” Fried Ice Cream Sundaes got two very enthusiastic thumbs up from the entire family over Memorial Day weekend, and they were super easy to make. Ole!

1. Fiesta Folk Art invitations from Minted
2. “Not Quite” Fried Ice Cream Sundaes, recipe below
3. Papel picado, photo from Plenty of Color
4. Cactus Tablescape, from 100 Layer Cake
5. Aguas Frescas bar, from Matt Bites
6. Mexican tissue paper flowers, from Lulu the Baker 

fried ice cream sundaes

“Not Quite” Fried Ice Cream Sundaes

1 stick butter, melted
1 cup crushed corn flakes (It takes about 2 cups of corn flakes to make a cup of crushed corn flakes.)
1 cup shredded, sweetened coconut
1 cup chopped pecans
3/4 cup brown sugar
good quality vanilla ice cream*
hot fudge sauce
caramel sauce
whipped cream

Preheat the oven to 450°F. In a large bowl, combine melted butter with crushed corn flakes, coconut, and pecans. Toss until well blended. Spread the mixture out on a large cookie sheet, and bake 5-10 minutes. Watch very carefully because the mixture can burn easily. I pulled mine out of the oven at 8 minutes. Scrape the mixture back into the bowl, add brown sugar, and mix until once again well-combined. Allow this mixture to cool slightly before continuing. If you don’t mind the hassle, it will cool more quickly if you spread it back out on the cookie sheet. When the cereal mixture is cool enough to touch, scoop a ball of ice cream slightly larger than a baseball, place it right on top of the cereal mixture, and roll it around until it is well-coated. Place the ice cream in a dish, and repeat with another scoop of ice cream. Set out hot fudge sauce, caramel sauce, and whipped cream for guests to top sundaes with, and serve immediately. I bet you can get at least a dozen servings out of the recipe for the crunchy coating.

*If you want, you can let the ice cream soften slightly, scoop all of the ice cream balls, place them on a cookie sheet covered with waxed paper, and place them back in the freezer to harden. Then, when you’re ready to cover them with the cereal mixture, it will go really quickly.

Find more of Melissa on her blog.

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