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Cinnamon Toast Crunch™ "Fried" Ice Cream

Baker Peabody Recipe by
(4 reviews)
Cinnamon Toast Crunch™ "Fried" Ice Cream
  • Prep Time 40 min
  • Total Time 2 hr 40 min
  • Servings 6
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Cinnamon Toast Crunch™ "Fried" Ice Cream

A family fun recipe that's easy and yummy to make with no real frying.

Ingredients

2
cups Cinnamon Toast Crunch™ cereal
6
scoops vanilla ice cream
1
cup caramel sauce
4
tablespoons Rumchata (it's a cream rum liqueur)
6
cherries for garnish
Cream whipped for garnish

Directions

  • 1 Form ice cream into balls using a scoop. Do the best you can to get it in a ball shape. Make 6 balls. Place in freezer and let set up for 30 minutes.
  • 2 Place the Cinnamon Toast Crunch™ into a plastic bag and seal it. Using a rolling pin crush the cereal into fine crumb.
  • 3 While ice cream is setting up, heat caramel sauce and Rumchata in a small saucepan and whisk together. Let cool to room temperature.
  • 4 Sprinkle the Cinnamon Toast Crunch™ crumbs onto a large plate. Remove the ice cream balls and roll each one into the crumbs.
  • 5 Place them back into the freezer for 1 to 1-1/2 hours until the set up.
  • 6 Top with Rumchata-Caramel sauce and whipped cream. If desired, add a cherry on top.
See Step By Step

Step By Step  

Boozy Cinnamon Toast Crunch Fried Ice Cream

As prepared by Baker Peabody,

Cinco de Mayo is just around the corner and I have a fun and easy dessert that the whole family can help make.


Even though I am calling it Cinnamon Toast Crunch “Fried” Ice Cream, there is no frying involved and it has all of the flavors of the traditional dessert. I was inspired by a traditional recipe found on Tater Tots and Jello.

The more traditional version of this dessert uses corn flakes and cinnamon, but when you use Cinnamon Toast Crunch everything you need is already there. You can get the flavor and the crunch without having the mess of deep frying.

Instead of topping with the traditional honey, I went with a sauce using caramel sauce and Rumchata (which is a cream rum liqueur). Of course, if you are making this for the kiddos, stick with the honey. Either way your family or guest will be saying OLE! to this fun and festive dessert.

To make the dessert:


Cinnamon Toast Crunch Fried Ice Cream

Form ice cream into balls using a scoop. Do the best you can to get it into a ball shape. Make 6 balls. Place in freezer and let set up for 30 minutes.

 

Cinnamon Toast Crunch Fried Ice Cream

Place the Cinnamon Toast Crunch into a plastic bag and seal it. Using a rolling pin, crush the cereal into fine crumb.

 

Cinnamon Toast Crunch Fried Ice Cream

While the ice cream is setting up, heat the caramel sauce and Rumchata in a small saucepan and whisk together. Let cool to room temperature.

 

Cinnamon Toast Crunch Fried Ice Cream

Sprinkle the Cinnamon Toast Crunch crumbs onto a large plate. Remove the ice cream balls and roll each one into the crumbs. Place them back into the freezer for 1 to 1-1/2 hours until they set up.

 

Cinnamon Toast Crunch Fried Ice Cream

Top with Rumchata-Caramel sauce and whipped cream. If desired, add a cherry on top.

Cinnamon Toast Crunch Fried Ice Cream



 

Peabody loves ice hockey (she plays!) and all things baking! Check out her great stuff at her blog site Culinary Concoctions by Peabody and her Tablespoon profile.

 
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Nutrition Information 
No nutrition information available for this recipe
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