Granola "fried" Ice Cream With Red Cinnamon Sauce
- Ready In:
- 1hr 20mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
-
Fried Ice Cream
- 946.38 ml vanilla ice cream
- 236.59 ml butter or 236.59 ml margarine
- 252.31 g box nature valley cinnamon crunchy granola bars, crushed* (12 bars)
- 236.59 ml finely chopped pecans
-
Sauce
- 118.29 ml sugar
- 118.29 ml water
- 118.29 ml red-hot candies (4 1/2 oz.)
directions
- Line plate or tray with waxed paper. Scoop ice cream into 8 (1/2-cup) balls onto waxed paper-lined plate or tray; place in freezer until hard, about 30 minutes.
- Meanwhile, in 12-inch skillet, melt butter over medium heat. Add crushed granola bars and pecans; cook 3 to 5 minutes, stirring constantly, until deep golden brown and most of butter is absorbed (mixture will look foamy). Spread in 13x9-inch pan; cool completely, about 20 minutes.
- Meanwhile, in 1-quart saucepan, heat all sauce ingredients over medium-high heat, just until mixture boils, stirring constantly. Reduce heat to medium-low; simmer 4 to 5 minutes or until candies melt, stirring frequently. Remove from heat. Pour sauce into glass measuring cup. Cool 10 minutes.
- Working quickly, remove 1 ice cream ball at a time from freezer; roll ball in crumb mixture, pressing mixture into ball until completely covered. Return to freezer until ready to serve.
- To serve, spoon 1 tablespoon cooled sauce onto each dessert plate. Place coated ice cream balls over sauce. Drizzle each with 1 tablespoon sauce, letting some run down sides (reheat sauce slightly if too thick to drizzle). Serve immediately.
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RECIPE SUBMITTED BY
MarielC
Bronxville, NY