Remember Chi-Chi’s? More importantly, do you remember Chi-Chi’s fried ice cream?
Your Ice Cream Needs Browned Butter–Cinnamon Toast Crunch
Published June 23, 2022.
If not, my sincerest sympathies.
But don’t worry! Thanks to former ATK Test Cook Sarah Ewald, we get to experience the joys of that beloved deep-fried ice cream to this day.
(Without having to actually deep-fry ice cream.)
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It started back in 2019 with Sarah’s recipe for Fried Ice Cream Cake. This cake goes all out: a brownie layer topped with vanilla ice cream, toffee bits, chocolate syrup, and a cherry on top.
But wait, there’s more. . .
The outside of the cake is coated in Cinnamon Toast Crunch cereal that has been toasted in browned butter–the perfect homage to the Chi-Chi’s fried ice cream I loved as a kid.
The cake is delicious. But when I’m having a fried ice cream emergency (which happens more often than you'd think), I just make that buttery, crunchy cinnamon cereal coating. Sprinkle on top of your favorite ice cream and you’ve got the ultimate ice cream topping.
Maybe keep a box of tissues nearby for those happy tears.
Browned Butter–Cinnamon Toast Crunch Topping
- Makes 1 cup
- Total Time: 10 minutes
If you don’t have a food processor, you can simply crush the cereal in a zipper-lock bag.
- 1 cup (1½ ounces) Cinnamon Toast Crunch cereal
- 1 tablespoon unsalted butter
1. Process cereal in food processor until finely ground, about 15 seconds.
2. Melt butter in 10-inch skillet over medium heat and cook, swirling skillet and stirring constantly with rubber spatula, until butter is golden brown and has nutty aroma, 2 to 3 minutes.
3. Add cereal and cook, stirring often, until light golden, about 1 minute. Transfer cereal to plate and let cool completely.