Christy Jordan's "Unfried" Ice Cream Sundaes Recipe - Taste of the South Magazine

By kimvess

Ingredients

• 4 cups crushed cinnamon- flavored cereal, such as Cinnamon Toast Crunch
• 3 tablespoons butter, melted
• 3 cups vanilla ice cream
• 2 cups frozen nondairy whipped topping, thawed
• 1 cup chocolate syrup Maraschino cherries (optional)

Details

Servings 4
Adapted from tasteofthesouthmagazine.com

Preparation

Step 1

Preheat oven to 350°. On a rimmed baking sheet, place crushed cereal. Drizzle with melted butter; stir to combine.
Bake, stirring twice, until lightly browned, 6 to 8 minutes. Remove from oven, and let cool completely.
Line another rimmed baking sheet with wax paper. Scoop ice cream into 8 balls, and place on prepared pan. Freeze until hardened, approximately 3 hours.
Working quickly, roll ice cream balls in cooled cereal mixture, gently pressing cereal to ice cream. Return balls to pan; freeze until firm, approximately 2 hours.
Layer ice cream, whipped topping, and chocolate syrup in 4 glasses. Top with cherries, if desired.