Unfried Ice Cream

This tasty ice cream has a flavorful, crispy outside that is reminiscent of fried ice cream, but with out the complications and mess of frying.  The cinnamon and honey make it more like Mexican fried ice cream than Asian, but you could really serve this after any meal and nobody is going to complain. You'll need some time for freezing between steps, so make sure to plan ahead, but rest assured that the hands-on time is pretty minimal.  The toasted marshmallows on top are a fun little addition, and the way the outside gets crispy while the inside is warm and gooey is completely awesome, but you can definitely leave this off and just do the ice cream--still delicious.

Unfried Ice Cream

Number of Servings: 6
Time to Prepare: 2 hours 10 minutes

• about 6 cups vanilla ice cream
• 2 cups corn flakes, crushed
• 1/3 cup shredded coconut
• 3/4 tsp cinnamon
• 1/3 cup honey
• toasted coconut flavored marshmallows (optional)

Scoop 6 round balls of ice cream (about 1 cup each).  Place on a tray and freeze to harden (about 1 hour).

In a small bowl, combine corn flakes, coconut, and cinnamon.

Place the honey in a small bowl and warm just until easily pourable.

Roll each ice cream ball in the honey, then in the corn flake mixture.  Return to the tray and let harden in the freezer again.

Using a creme brulee torch or your gas stove, toast the marshmallows then stick on a toothpick and poke into the top of the ice cream ball.  Serve.

Source: adapted from a recipe I got in one of my cooking classes in college
Produce Used: Coconut