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COOKING WITH THE SNAP: Fried Ice Cream

Editor’s Note: As the SNAP turns 140 this year, let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email bj.drye@stanlynewspress.com with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.

Fried Ice Cream

2 1.5 containers of vanilla bean ice cream
4 cups corn flakes
1/4 cup light brown sugar
1/3 cup honey
3 teaspoons ground cinnamon (plus a sprinkle more)
Pinch of salt
1 stick unsalted butter
1 teaspoon vanilla extract

Melt butter in large pan then add cornflakes, sugar, cinnamon, salt and vanilla. Toss evenly to coat.

Press half of cornflake mixture in a sprayed 9 x 13 inch dish.

Scoop balls of ice cream on top of mixture. Mash the balls slightly to spread out.

Lightly sprinkle more cinnamon on top of ice cream.

Put the remaining corn flake mixture on top.

Drizzle with honey.

Freeze for at least 5 hours, I prefer freezing overnight.

Cut and serve with chocolate syrup, whipped topping and cherries if desired.

I like using a baking dish with a lid, but you can cover with foil to keep in freezer.

From the Kitchen of Lisa Forrest