Dessert

Mexican "Unfried" Ice Cream

Crisp cinnamon-kissed cereal clings to each frosty scoop, delivering a satisfying crunch that gives way to cool, creamy ice cream. A ribbon of chocolate and a cherry on top complete the treat.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Mexican "Unfried" Ice Cream
Total
30 min
Prep
30 min
Serves
4

Nutrition per Serving

Calories
150
Protein
8g
Carbs
30g
Fat
3g
Fiber
4g
Sugar
12g
Sodium
248mg

Ingredients

  • 2 cup low calorie dairy or dairy-free ice cream (Halo Top or Enlightened)
  • 2 cup Special K Cereal (crushed (or gf cereal))
  • 2 tsp ground cinnamon
  • 4 tsp Hershey's chocolate syrup
  • cherry for topping (optional)
  • Truwhip for topping (optional)

Instructions

  1. Line a baking sheet with parchment paper.
  2. With an ice cream scooper, scoop out 4 balls of ice cream 1/2 cup in size and place on the parchment-lined baking sheet.
  3. Freeze for 2 hours, or overnight, until the ice cream is very hard.
  4. Meanwhile, in a shallow bowl, combine the crushed cereal and cinnamon.
  5. Using rubber gloves, roll the balls of ice cream in the cereal coating, packing them together into a smooth ball.
  6. Return the coated ice cream to the baking sheet and freeze until ready to serve.
  7. To serve, drizzle with chocolate syrup on top with whipped cream and cherry, if desired.