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"Fried" Ice Cream Truffles

Kate Sears
Prep time 25 mins
Bake time 10 mins
Stand time 15 mins
Freeze time 30 mins
Yield Yield: 16 (serving size: 1 truffle)

Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1 cup sliced almonds
  • 1 qt. vanilla or dulce de leche ice cream
  • 1 cup frosted cornflakes
  • 1/2 teaspoon salt

Nutrition Information

  • calories 197
  • fat 13 g
  • satfat 7 g
  • protein 4 g
  • carbohydrate 16 g
  • fiber 1 g
  • cholesterol 64 mg
  • sodium 122 mg

How to Make It

  1. Preheat oven to 350ºF and line a large baking sheet with parchment. Place butter, sugar and cinnamon in a small bowl and cook in microwave on high for 1 minute, until butter has melted. Stir to combine. Place almonds in a small bowl; pour butter mixture over, tossing to coat. Spread almonds on baking sheet. Bake for 10 minutes, stirring halfway through. Let cool on baking sheet on a wire rack for 30 minutes.

  2. Line a second baking sheet with parchment and place in freezer. Let ice cream stand at room temperature 15 minutes to soften. Pulse almond mixture, cornflakes and salt in food processor until mixture resembles coarse crumbs. Transfer mixture to a shallow dish.

  3. Scoop ice cream into balls using a 1 1/4-inch scoop. Roll in almond mixture, gently pressing onto balls. Arrange on baking sheet in freezer. Freeze truffles for at least 30 minutes or up to 24 hours.