Ingredients
- Chocolate Wafer Cookies: 1 1/2 cups crushed
- Melted Butter: 6 tablespoons
- Vanilla Ice Cream: 1/2 gallon, softened then refrozen
- Corn Flakes: 3 cups, finely crushed
- Ground Cinnamon: 1 teaspoon
- Granulated Sugar: 2 tablespoons
- Vegetable Oil: 3 cups
- Whipped Cream: For topping
Instructions
- Step 1: Combine crushed chocolate wafer cookies and melted butter in a bowl. Press mixture into the bottom of a 9-inch pie plate to form the crust. Freeze for at least 30 minutes.
- Step 2: Scoop softened ice cream into the chilled crust, spreading evenly. Cover with plastic wrap and freeze until solid, at least 2 hours or overnight.
- Step 3: In a shallow dish, combine crushed corn flakes, cinnamon, and sugar.
- Step 4: Remove the pie from the freezer. Cut the pie into individual slices. Quickly roll each slice in the corn flake mixture, pressing gently to adhere.
- Step 5: Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Carefully and quickly fry each ice cream slice for 5-10 seconds, until lightly golden. Work in batches to avoid overcrowding.
- Step 6: Serve immediately with whipped cream.
Notes
- Store leftover fried ice cream pie slices in the freezer wrapped individually in plastic wrap to prevent freezer burn.
- This dessert is best enjoyed immediately after frying, as reheating is not recommended due to the ice cream melting.
- Garnish each slice with a drizzle of chocolate syrup or caramel sauce for an extra touch of decadence.
- For a richer flavor, toast the crushed corn flakes in a dry skillet for a few minutes before coating the ice cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American