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Bake-Off® Contest 41, 2004
Norwood, North Carolina

Granola "Fried" Ice Cream with Red Cinnamon Sauce

Here's a twist on traditional Mexican fried ice cream. Scoops are rolled in crunchy granola bar crumbs and served with a cinnamon sauce.

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  • prep time 35 min
  • total time 45 min
  • ingredients 7
  • servings 8
 

Ingredients

Fried Ice Cream

2
pints (4 cups) vanilla ice cream
1
cup butter or margarine
1
(8.9-oz.) box Nature Valley® Cinnamon Crunchy Granola Bars (12 bars), crushed*
1
cup finely chopped pecans

Sauce

1/2
cup sugar
1/2
cup water
1/2
cup red hot cinnamon candies (4 1/2 oz.)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Line plate or tray with waxed paper. Scoop ice cream into 8 (1/2-cup) balls onto waxed paper-lined plate or tray; place in freezer until hard, about 30 minutes.
  • 2 Meanwhile, in 12-inch skillet, melt butter over medium heat. Add crushed granola bars and pecans; cook 3 to 5 minutes, stirring constantly, until deep golden brown and most of butter is absorbed (mixture will look foamy). Spread in 13x9-inch pan; cool completely, about 20 minutes.
  • 3 Meanwhile, in 1-quart saucepan, heat all sauce ingredients over medium-high heat, just until mixture boils, stirring constantly. Reduce heat to medium-low; simmer 4 to 5 minutes or until candies melt, stirring frequently. Remove from heat. Pour sauce into glass measuring cup. Cool 10 minutes.
  • 4 Working quickly, remove 1 ice cream ball at a time from freezer; roll ball in crumb mixture, pressing mixture into ball until completely covered. Return to freezer until ready to serve.
  • 5 To serve, spoon 1 tablespoon cooled sauce onto each dessert plate. Place coated ice cream balls over sauce. Drizzle each with 1 tablespoon sauce, letting some run down sides (reheat sauce slightly if too thick to drizzle). Serve immediately.
  • 1 Line plate or tray with waxed paper. Scoop ice cream into 8 (1/2-cup) balls onto waxed paper-lined plate or tray; place in freezer until hard, about 30 minutes.
  • 2 Meanwhile, in 12-inch skillet, melt butter over medium heat. Add crushed granola bars and pecans; cook 3 to 5 minutes, stirring constantly, until deep golden brown and most of butter is absorbed (mixture will look foamy). Spread in 13x9-inch pan; cool completely, about 20 minutes.
  • 3 Meanwhile, in 1-quart saucepan, heat all sauce ingredients over medium-high heat, just until mixture boils, stirring constantly. Reduce heat to medium-low; simmer 4 to 5 minutes or until candies melt, stirring frequently. Remove from heat. Pour sauce into glass measuring cup. Cool 10 minutes.
  • 4 Working quickly, remove 1 ice cream ball at a time from freezer; roll ball in crumb mixture, pressing mixture into ball until completely covered. Return to freezer until ready to serve.
  • 5 To serve, spoon 1 tablespoon cooled sauce onto each dessert plate. Place coated ice cream balls over sauce. Drizzle each with 1 tablespoon sauce, letting some run down sides (reheat sauce slightly if too thick to drizzle). Serve immediately.

EXPERT TIPS

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Expert Tips

*To easily crush granola bars, do not unwrap. Use rolling pin to crush bars.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/8 of Recipe
Calories
700
(
Calories from Fat
410),
% Daily Value
Total Fat
46g
46%
(Saturated Fat
20g,
20%
),
Cholesterol
90mg
90%;
Sodium
390mg
390%;
Total Carbohydrate
67g
67%
(Dietary Fiber
3g
3%
  Sugars
51g
51%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
0%;
Calcium
10%;
Iron
8%;
Exchanges:
2 Starch; 2 1/2 Other Carbohydrate; 9 Fat;
Carbohydrate Choices:
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.