granola fried ice cream with red cinnamon sauce

How To Make granola fried ice cream with red cinnamon sauce

• 1

  Hint: Instead of "scooping", I get a BOX of ice cream, rip the box away, and cut cubes. They can be easily formed into balls using your hands.
• 2

  Line plate or tray with waxed paper. Scoop ice cream into 8 balls (1/2 cup each) onto waxed paper-lined plate or tray; place in freezer until hard, about 30 minutes.
• 3

  Meanwhile, in 12" skillet, melt butter over medium heat. Add crushed granola bars and pecans; cook 3 - 5 minutes, stirring constantly, until deep golden brown and most of butter is absorbed (mixture will look foamy). Spread in 13 x 9 pan; cool completely, about 20 minutes.
• 4

  Meanwhile, in 1 qt saucepan, heat all sauce ingredients over medium-high heat, just until mixture boils, stirring constantly. Reduce heat to medium-low; simmer 4 - 5 minutes or until candies melt, stirring frequently. Remove from heat. Pour sauce into glass measuring cup. Cool 10 minutes.
• 5

  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.
• 6

  To serve, spoon 1 tablespoon 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.
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