Fried Cornflake Ice Cream

Made with our Calivinegar PearBalsamic Vinegar

Servings: 8   |   Prep Time: 15 min   |   Total Time: 30 min

  • 6 cups corn flakes cereal
  • ½ cup salted butter
  • 2 ¼ teaspoon ground cinnamon
  • Vanilla ice cream, firm enough to shape but just soft enough to scoop
  • Calivinegar Pear Balsamic Vinegar, for drizzle
  1. Pour cornflakes into a gallon size resealable bag, seal bag and then use a rolling pin to crush cornflakes to small bits.
  2. Melt butter in a nonstick 10-inch fry pan over medium heat. Stir in crushed corn flakes and cinnamon and increase heat slightly.
    Cook mixture, stirring constantly until golden brown and fragrant, about 2 minutes.
  3. Remove from heat, pour mixture in a shallow dish and allow to cool.
  4. Remove ice cream from freezer, scoop out desired serving size and shape into a ball with clean hands.
  5. Immediately drop shaped ice cream ball into corn flake mixture and roll to evenly coat, while pressing corn flake mixture around outer surface for a thicker coating.
  6. Freeze for 10-15 minutes to re-solidify ice cream, keep frozen until ready to serve.
  7. Drizzle Calivinegar Pear Balsamic Vinegar before serving and enjoy!

Pear Balsamic Vinegar

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Recipe inspired by Cooking Classy

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