Way back in 2007, I posted a photo of a “fried” ice cream I’d been playing with. Rather than actually being fried, the ice cream is coated in a corn flake mixture. It’s got a sweet, crunchy coating, which is only made better by the luscious raspberry sauce and drizzle of chocolate syrup. This one truly looks fancy pants, and certainly couldn’t be easier. If it’s just too easy for you, make your own ice cream!
As an added bonus, this can be made gluten-free. In fact, that’s the way I’ve been making it since discovering a fantastic ancient grain corn flake. I’m lucky: my ice cream was soft by the time I got home, so I didn’t have to wait to get this into the muffin cups. But if you have some already in the freezer, just take it out and let it soften until it can be scooped easily. To make it soy-free, choose a dairy and soy-free ice cream instead. No matter how you decide to make it, this is the ideal dessert for Valentine’s Day.
“Fried” Ice Cream with Raspberry Sauce
1 quart vanilla (or other) nondairy ice cream (my favorite for this is So Delicious Vanilla)
1 cup vegan corn flakes
2 tablespoons coconut crystals (see note)
1/4 teaspoon ground cinnamon
2 (6 ounce) packages fresh raspberries, more for garnish if desired
1 to 2 tablespoons pure maple syrup, to taste
3 tablespoons fresh orange juice
1 1/2 tablespoons corn starch
Vegan chocolate syrup, for serving
Line 8 cups of a muffin tin with plastic wrap. Scoop the ice cream evenly into the 8 cups and place another piece of plastic wrap on top. Using your hands, press the ice cream to compact it into the cup and remove any open spaces. Freeze for 1 hour or longer.
Put the corn flakes in a large ziplock-style plastic bag. Using a rolling pin, crush the flakes into small pieces. Add the sugar and cinnamon, and shake to combine. Take one ice cream disk at a time and warm it very slightly with your hands. You only want a minimal of melting, but enough for the cereal mixture to adhere. Roll each disk in the crumbs, pressing them into the ice cream to cover them completely. Return the ice cream to the plastic-lined muffin tin and cover well with plastic wrap. Place in the freezer. The ice cream can be frozen like this for up to 2 weeks.
Put the raspberries in a small saucepan and add 1 tablespoon maple syrup. If the raspberries aren’t very sweet, add the remaining maple syrup to taste. Whisk the orange juice and cornstarch together in small bowl. Pour into the raspberries and cook over medium-low heat. Cook and stir until the berries are broken down and the mixture is thick. Let cool before using. The sauce can be covered and refrigerated for up to 1 week.
To serve, spread about 3 tablespoons of raspberry sauce on each plate. Top with an ice cream disk and drizzle with chocolate syrup. If desired, add a few raspberries for garnish.
Yield: 8 servings (enough for a couple to celebrate Valentine’s Day 4 times!)
Recipe Note: When Celine and I were working on Whole Grain Vegan Baking, we worked with coconut sugar a lot. For some reason, it’s sweeter before it is baked or cooked. That makes it the perfect sweetener here, but feel free to use any dry sweetener of your choice.