Fried Ice Cream

So this month the Q-Pon for those of us who are a part of Shelf Reliance's Q Club is for the Macaroon Mix.  And to be totally honest, I'm not a fan of coconut and therefore not interested much in the Macaroon Mix, however with the Q-Pon they listed a recipe for fried ice cream... with some encouragement from my sister I decided I wanted to try it!  

So first off, the night before you want to eat these, you'll need to scoop out however many ice cream balls you want to make.  Cover and put them in the freezer.  They are nice and hard when you take them out the next night.  :)

Then the day of, you heat up the oil and add your macaroon mix.  The recipe said to have it on high heat... but I think mine was a little too hot, it browned really quick!  

I added the cinnamon before I took off the heat and then put it on a plate with a paper towel to drain out some of the oil.

I then added my crumbled frosted flakes.

Once it was cooled, it was ready for the ice cream!  I just put the ice cream in there and rolled it around.  And it was ready to go!

Yum!  If you want it to be more packed on, you can consider using your hands, but I was going for the quick roll around method.  :)

My husband was complaining because he had eaten too much but he wanted a second serving... which he did eat!  It was good.  

THRIVE FRIED ICE CREAM

Ingredients		Instructions
½	gallon vanilla ice cream	The night before, scoop 12 round ice cream balls, cover with plastic, and place on plate in freezer. In a non-stick skillet, heat the oil for 1 minute on high heat. Add the THRIVE Macaroon Cookie Mix slowly to the oil while stirring to blend evenly. Keep on high heat and brown while stirring continuously. After browned, place on paper towels to help dry mixture. Let cool to room temperature. In a medium bowl, lightly crumble the frosted flakes and add the macaroon fried mixture to it. Season with cinnamon. Place each pre-frozen ice cream ball into the fried crunchy mixture and pack to coat. Serve with caramel sauce and chocolate sauce.
2	cups THRIVE™ Macaroon Cookie mix
3/8	cup vegetable oil
1	cup frosted corn flakes
1	tsp. cinnamon