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Mexican "Unfried" Ice Cream

5 from 5 votes

Fried Ice Cream, a dessert made from a breaded scoop of ice cream that is typically quickly deep-fried, creating a crispy shell around a cold scoop of ice cream. This lighter version isn't fried, but oh-my-word, I can't tell you how good this is!

Prep Time: 30

Total Time: 30

Yield: 4 servings

Course: Dessert

Cuisine: Mexican

Ingredients

2 cups low calorie dairy or dairy-free ice cream (Halo Top or Enlightened)
2 cups Special K Cereal (crushed (or gf cereal))
2 tsp ground cinnamon
4 tsp Hershey's chocolate syrup
cherry for topping (optional)
Truwhip for topping (optional)

Instructions

Line a baking sheet with parchment paper.
With an ice cream scooper, scoop out 4 balls of ice cream 1/2 cup in size and place on the parchment-lined baking sheet.
Freeze for 2 hours, or overnight, until the ice cream is very hard.
Meanwhile, in a shallow bowl, combine the crushed cereal and cinnamon.
Using rubber gloves, roll the balls of ice cream in the cereal coating, packing them together into a smooth ball.
Return the coated ice cream to the baking sheet and freeze until ready to serve.
To serve, drizzle with chocolate syrup on top with whipped cream and cherry, if desired.

Notes

To make it gluten-free: The topping is made with crushed Special K as the crust tossed with some cinnamon. If you are gluten free, I would use a gluten-free cereal instead.

To make it dairy-free: swap the ice cream for your favorite dairy-free ice cream.

Nutrition

Serving: 1ball, Calories: 149.5kcal, Carbohydrates: 30g, Protein: 7.5g, Fat: 2.5g, Saturated Fat: 1g, Cholesterol: 45mg, Sodium: 248mg, Fiber: 4g, Sugar: 11.5g

- WW Points: 5

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