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Granola "fried" Ice Cream With Red Cinnamon Sauce

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“This is from a Pillsbury Bake Off. I've put this here for safe keeping and hope to make it soon.”
1hr 20mins

Ingredients Nutrition


  1. Line plate or tray with waxed paper. Scoop ice cream into 8 (1/2-cup) balls onto waxed paper-lined plate or tray; place in freezer until hard, about 30 minutes.
  2. Meanwhile, in 12-inch skillet, melt butter over medium heat. Add crushed granola bars and pecans; cook 3 to 5 minutes, stirring constantly, until deep golden brown and most of butter is absorbed (mixture will look foamy). Spread in 13x9-inch pan; cool completely, about 20 minutes.
  3. Meanwhile, in 1-quart saucepan, heat all sauce ingredients over medium-high heat, just until mixture boils, stirring constantly. Reduce heat to medium-low; simmer 4 to 5 minutes or until candies melt, stirring frequently. Remove from heat. Pour sauce into glass measuring cup. Cool 10 minutes.
  4. 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.
  5. To serve, spoon 1 tablespoon cooled 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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