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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More Sweet Treat recipes you might like:

• Easy Berry Cheesecake (No-Bake)
• Mascarpone Filled Mini Pancake Stacks
• Waffle S’mores For Dessert
• Homemade Ferrero Rocher
• Krispie Peanut Butter Balls

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Crusted Honey Ice-Cream Bombs

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

Print Recipe Pin Recipe

Course Sweet Treats

Cuisine American

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Cook ModePrevent your screen from going dark

Servings 8 Servings

Calories 182.8 kcal

Ingredients

  

1x2x3x

• 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

g

10

%

Saturated Fat

 

4

g

25

%

Polyunsaturated Fat

 

2.1

g

Carbohydrates

 

30.4

g

10

%

Fiber

 

0.7

g

3

%

Sugar

 

22.7

g

25

%

Protein

 

1.8

g

4

%

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

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

LINDA