1.5 qt. container of vanilla ice cream, softened enough to stir
1 1/2 t. cinnamon
6 c. corn flakes cereal
2 T. canola oil
5 T. honey
pinch of salt
additional honey and/or chocolate syrup, for serving
Add the softened ice cream to a large bowl and stir in the cinnamon. Cover with plastic wrap and freeze again until firm, at least 2 hours. Working quickly, scoop the ice cream into 8 even portions onto a wax paper-lined baking sheet. Add back to the freezer and freeze until the ice cream balls are frozen solid again, at least another hour.
While the ice cream balls are in the freezer, make the faux-fried coating. Crush the cornflakes into coarse crumbs (I pulsed mine in a food processor, or you could add them to a plastic zip-lock bag and crush them with a rolling pin). Heat the oil in a large nonstick skillet over medium-high heat. Add the corn flake crumbs and saute, stirring constantly, until the crumbs become fragrant and slightly darkened in color, about 5 minutes. Remove from heat, add the 5 T. honey and a pinch of salt. Stir well, set aside until ready to coat the ice cream balls. (The corn flake mixture might clump together while it sits, it should be easy to break apart with a spoon or your hands.)
When the ice cream balls are solid, remove from the freezer. Wearing clean rubber gloves (like dishwashing gloves) and working with one portion at a time, coat in the crumbs, pressing the corn flakes into the ice cream balls to make a sure they are well coated. You can serve them immediately or put back in the freezer until ready to serve.
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