This post may contain affiliate links. See disclosure

June 3, 2015

Crusted Honey Ice-Cream Bombs

Crusted Honey Ice-Cream Bombs

You can make a large batch of these Crusted Honey Ice-Cream Bombs and keep them on hand in a sealed container in the freezer for weeks.

When I make a large batch, I usually make 24 Ice-Cream Bombs at a time and after the first initial freeze, wrap each one in wax paper {loosely} and then place them all in a suitable container. This makes it easy for anyone of us to grab one of these delightful treats whenever we feel like it.

I only heat up the oven when all of us are having these for dessert. One at a time, we put into the microwave for about 10 seconds... just enough to soften the ice-cream slightly to a little harder than soft serve stage.

The baked crust tastes amazing and I have to make extra every time as I can not resist having a spoonful {or three!} right after baking a batch. The smell of the baking crust is heavenly !

I like to serve these Ice-Cream Bombs in the square muffin cups as it is a very convenient size with some extra room to play around with your dessert. The cups are also oven and microwave friendly, without heating up itself, which might result in a too hot to handle by hand serving dish.

Take note that these go into the oven for only a minute or so and 10 seconds at most in the microwave,,,, leave it longer and you will have a small bowl of melted crust and ice-cream all mixed up.  On a very hot day, you could really skip any heating up of the Ice-Cream Bombs as it will go softer within minutes {the crust would not be warm though, which it would be when heating}

Crusted Honey Ice-Cream Bombs

8 Servings


8 Scoops Vanilla Ice-Cream
2 1/2 cups Corn Flakes Cereal, coarsely crushed
1/4 cup Caster Sugar
2 TB Butter, melted
1 t Ground Cinnamon
1/4 cup Honey


1.) Pre-heat the oven to 200 deg C (400 deg F) - line a baking sheet with baking paper.
2.) Place the Ice-Cream balls on a lined baking sheet and freeze until rock hard.
3.) Combine the Corn Flakes, Caster Sugar, Butter and Cinnamon in a mixing bowl - spread on the prepared baking sheet - bake 7 - 10 minutes or until golden - remove from the oven and cool completely.
4.) Roll the Ice-Cream balls in the Corn Flake mixture and place in the freezer until ready to use.
5.) When ready to serve - place the Ice-Cream Bombs in a warm oven for only a minute or two to soften the Ice-Cream slightly.
6.) Transfer to serving cups or plates and drizzle with Honey.

Serve immediately.

Crusted Honey Ice-Cream Bombs


  1. Yum! What a fun idea! I love that you make them in advance and can pull one out whenever you'd like... though I'd be in there getting one all of the time!

  2. Wow, those look amazing! I love the idea of having a quick dessert in the freezer for the warmer months. Pinning this one :)


Comments will only show once moderated