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Crunchy Pecan Ice Cream Balls (No-Fry)

Delicious vanilla ice cream spheres coated in a toasted buttery mix of cornflakes and pecans, topped with a cherry. A perfect no-fry take on Mexican fried ice cream.
Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 1 hour 30 minutes
Servings: 6 balls
Course: Dessert
Cuisine: American, Tex-Mex
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ice Cream Base
  • 1 quart vanilla bean ice cream
  • 6 maraschino cherries with stems
Crunchy Coating
  • 3 cups cornflakes crushed
  • 1 cup pecans finely chopped
  • 0.5 cup unsalted butter
  • 0.3 cup sugar
  • 2 tsp cinnamon

Equipment

  • Ice cream scoop
  • Skillet
  • Baking sheet
  • Parchment paper

Method
 

  1. Line a baking sheet with parchment paper. Scoop 6 large balls of ice cream and place on the sheet.
  2. Freeze the ice cream balls for at least 1 hour until rock hard.
  3. In a skillet over medium heat, melt the butter. Add crushed cornflakes and chopped pecans.
  4. Stir in sugar and cinnamon. Cook for 4-5 minutes until golden and toasted.
  5. Remove mixture from heat and let it cool completely in a shallow dish.
  6. Roll the frozen ice cream balls in the cooled crumb mixture until fully coated.
  7. Top each ball with a cherry and return to the freezer for 30 minutes before serving.

Notes

Ensure the crumb mixture is completely cool before rolling the ice cream, otherwise, the ice cream will melt immediately.