When the outdoor temperatures warm up, I stop baking and cooking. Anything that heats up my house is out of the question.

A few weeks ago, wrote about ice cream. It’s easy to make and doesn’t require an oven. You don’t have to make your own ice cream to enjoy this treat. Store-bought ice cream is perfect for this dessert. 

When I have company over for dinner or there’s a special occasion, like a birthday, I want to make something fancier than only a bowl of ice cream. That’s where things can get interesting with toppings or frozen desserts. 

If my goal is to keep the house cool, that eliminates a lot of options. 

When I was kid, if we ran out of ice cream cones, I’d pull out a box of Rice Krispies. I’d sprinkle them over a big bowl of vanilla ice cream. The creamy-crunchy texture was a perfect cone substitute. Later, I realized that a version of fried ice cream was made with corn flakes—a close cousin to Rice Krispies. 

Fried ice cream can be fried, but most Mexican restaurants don’t fry it. It’s really difficult to get the oil temperature just right and the timing needs no explanation. Plus, who wants to eat unnecessary grease or oil? 

The ingredients in the topping is simple and it can be made ahead of time and stored in an air tight container for 1 month.

Fried Ice Cream

Serves 8

3 cups corn Chex cereal

1/3 cup white chocolate chips

1/4 cup almond butter

2 Tbsp. butter

1/3 cup sweetened shredded coconut, toasted

1/2 tsp. cinnamon

1/2 tsp. almond flavoring

1/3 powdered sugar

1/2-gallon good quality vanilla ice cream

1/2 cup honey

In a large bowl, combine cereal and coconut. 

In a microwave safe bowl, combine white chocolate chips, almond butter, and butter. Microwave in 10 second increments, stirring after each, until warm, and the white chocolate chips are melted. Add the almond flavoring. Pour over the cereal mixture and stir to coat. Sprinkle with the cinnamon and powdered sugar; stir to coat. Set aside to cool. When the mixture is cool, crush until there are only a few big pieces and mostly smaller ones—try to resist eating it! Pour into a 9 x 13 pan and set aside. 

Scoop ice cream into 2 ½ inch solid balls. Roll each ball in the coating and refreeze immediately until ready to serve. When ready to serve, place 2 coated ice cream balls in a serving dish and sprinkle with 1 additional tablespoon of crunchy coating and drizzle with honey. Serve immediately. 

Lisa Erickson is a food columnist who loves adventure and food. You can find more recipes at www.wild-chow.com or email her at wildchowrecipes@gmail.com.

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