Un-fry your ice cream! Who needs messy oil when you can have crispy, salty, addictive “unfried” ice cream straight from the freezer? Plus, there’s caramel and pretzels here, people.
Photo by She Wears Many HatsScoops of ice cream are formed into balls, rolled in a coating, then returned to the freezer to firm up. That’s it. That’s all she wrote.
Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
