Reviewed: Aug. 6, 2008

Made once with regular cornflakes, then again with Vanilla Almond Honey Bunches of Oats. Eh. It was certainly edible, but I felt like it was lacking. I've had better luck wrapping the ice cream balls in plain white bread, then frying. The taste of the ice cream comes through more that way, as opposed to super crispy cereal.

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mrab03

	Cooking Level: Intermediate Living In: Baltimore, Maryland, USA
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Reviewed: Jun. 14, 2008

Very good! Husband was in too much of a hurry to try this so we didn't let them get as hard as they probably should have but they still turned out AWESOME! We will definately make this again!

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Smith's Wife

	Cooking Level: Expert Home Town: Kingston, Illinois, USA Living In: Beaufort, South Carolina, USA
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Reviewed: Jun. 13, 2008

Great recipe. Made no variations. I did start 2 days before I served it and froze the ice cream. Then I coated it the next day. I did two layers of coating, freezing it in between. Make sure the oil is hot, if not the end result wont be as good. Definitely trying again.

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lovetobake88

	Cooking Level: Expert Living In: Bluffton, Indiana, USA
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Reviewed: May 5, 2008

I followed this recipe and even added the vanilla wafter crumbs. Unfortunately the crumbs didn't stick to the ice cream and just fell off when I fried it. Maybe my oil was too hot? The one (out of 15) that was eaten had a pretty good taste even though there weren't a lot of crumbs on it.

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LAAKEA

	Cooking Level: Intermediate
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Reviewed: Apr. 8, 2008

I used Cinnamon Toast Crunch cereal coarsely ground and it was wonderful!

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BKBRP64


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Reviewed: Mar. 22, 2008

I love fried ice cream. Though I made my ice cream balls early that day and froze them. I aslo used my deep fryer and rolled them in frosted flakes (crushed well) and sweetened coconut flakes. When finished I topped mine with chocolate ice cream topping or caramel, my hubby perfers honey. Both with whip cream and a cherry on top. With a baked tortilla brushed with butter and sprinkled with cinnamon and sugar on the side. (Try this with caramel ice cream too)

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angeleyes


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Reviewed: Feb. 22, 2008

Very nice. I cut 1 cup of cornflakes out and added 1 cup of shredded coconut instead. Yumm!

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Rick G

	Cooking Level: Expert Home Town: Tumut, New South Wales, Australia Living In: Mackay, Queensland, Australia
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Reviewed: Feb. 6, 2008

Oh my goodness.This recipe is so good.My fam loved it.Quick and easy.

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Scottiboi


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Reviewed: Feb. 1, 2008

These were pretty good although not quite like the ones at the local restaurant! I am still looking for a better one.

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momofmany

	Cooking Level: Expert
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Reviewed: Jan. 27, 2008

With some modifications, reminded me of the restaurant version I have had. Like others, I was hesitant to make (too difficult??) but it wasn't too challenging and was worth all the effort. Everyone enjoyed as a nice, creamy finish to our Mexican Fiesta Dinner!

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FNCHEF

	Cooking Level: Expert Home Town: Minneapolis, Minnesota, USA Living In: Prior Lake, Minnesota, USA
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Reviewed: Jan. 14, 2008

I had this at a spanish restaurant years ago, and loved it, but never thought it was this easy to make. It was delicious! A great change from plain ice cream. Will make again and again.

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Lorilynn

	Cooking Level: Beginning Home Town: Thomasville, Pennsylvania, USA Living In: York, Pennsylvania, USA
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Reviewed: Jan. 7, 2008

AWESOME! My kids constantly beg me to remake this recipe.

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CherylSoy

	Cooking Level: Intermediate Home Town: Lincoln, Nebraska, USA Living In: Hickman, Nebraska, USA
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Reviewed: Dec. 5, 2007

I followed the modifications suggested by others. This is a challenging dessert because if it isn't frozen enough it splatters/pops in the deep fryer. With a little practice it could be perfect. It was pretty good. Close to the restaurant versions.

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Melissa

	Cooking Level: Intermediate Home Town: Pocola, Oklahoma, USA
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Reviewed: Oct. 27, 2007

This recipie was fantastic! And I was not expecting much as I figured it would be very hard to make. Turns out this Fried Icecream is the best I have ever had, better than at the resturanuts. And you get to pick your own Vanilla. I used Edies Vanilla Bean. I added the embelishment of Hot Fudge and Carmel on top and served it on a Fried Tortilla coated with cinnemon and sugar. Delicious!

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ChristinaBunny


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Reviewed: Oct. 20, 2007

This recipe is not for the " lets make it now"... type of people. Time is of the essence... the more you freeze and re-freeze the ice cream balls......the better they come out.. (less time to un-freeze - (if that's a real word.....lol)... If you have the day before to prepare... they will surely come out much better... Enjoy!!! PS make sure your oil is really really HOT!!! And use a splatter screen to save your skin...!!!! ~Lisa

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LILMOMMASGIRL

	Cooking Level: Intermediate Home Town: Staten Island, New York, USA Living In: North Brunswick, New Jersey, USA
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Reviewed: Sep. 16, 2007

My family and friends all loved it!

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diamondbride

	Cooking Level: Intermediate Home Town: Muskegon, Michigan, USA Living In: Spring Lake, Michigan, USA
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