A large batch of these melt-in-the-mouth Crusted Honey Ice-Cream Bombs keep well in the freezer for weeks. Tastes like fried ice-cream – less trouble !

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

When I make a large batch, I usually make 24 Ice-Cream Bombs at a time. After the first initial freeze, I 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).

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Crusted Honey Ice-Cream Bombs

Linda Nortje

A large batch of these melt-in-the-mouth Crusted Honey Ice-Cream Bombs keep well in the freezer for weeks. Tastes like fried ice-cream - but less trouble !

4.75 from 4 votes

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Course Sweet Treats

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings Servings

Calories 182.8 kcal

Ingredients

8 Scoops Vanilla Ice-Cream about 1/4 cup each
2 ½ cups Corn Flakes Cereal coarsely crushed
¼ cup Caster Sugar Superfine Sugar
2 TB Unsalted Butter melted
1 t Ground Cinnamon
¼ cup Honey

Instructions

Pre-heat the oven to 200 deg C (400 deg F) – line a baking sheet with baking paper
Place the Ice-Cream balls on a lined baking sheet and freeze until rock hard
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
Roll the Ice-Cream balls in the Corn Flake mixture and place in the freezer until ready to use
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
Transfer to serving cups or plates and drizzle with Honey
Serve immediately

Nutrition Facts

Crusted Honey Ice-Cream Bombs

Serving Size

1 Ice-Cream Bomb

Amount per Serving

Calories

182.8

% Daily Value*

Fat

6.5

Saturated Fat

Polyunsaturated Fat

2.1

Carbohydrates

30.4

Fiber

0.7

Sugar

22.7

Protein

1.8

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.