Fried Ice Cream Recipe
Fried Ice Cream Recipe offers a unique blend of textures and temperatures, combining the satisfying crunch of fried foods with the creamy chill of ice cream. Traditionally featured on the menus of Mexican and Asian eateries, this coveted dessert can now be relished in the cozy confines of your own kitchen with this straightforward recipe. The juxtaposition of the warm, crispy coating against the cold, velvety ice cream interior delivers a sumptuous and extravagant dessert encounter.
Equipment
- Deep fryer or heavy-bottomed pot
- Ice cream scoop
- Baking sheet
- Parchment paper
- Bowls for coating mixture
Ingredients
- 4 cups of vanilla ice cream
- 1 cup of cornflakes
- 1 teaspoon of ground cinnamon
- 2 eggs
- Vegetable oil for frying
- Honey or chocolate sauce for topping
- Parchment-lined baking sheet
Instructions
- Begin by scooping out balls of vanilla ice cream and placing them on a parchment-lined baking sheet. Freeze the ice cream balls for at least 1 hour to ensure they are firm enough for frying.
- In a bowl, crush cornflakes and mix in ground cinnamon to create a crispy coating for the ice cream. In a separate bowl, beat the eggs for dipping the ice cream balls.
- Roll each frozen ice cream ball in the cornflake mixture, ensuring they are thoroughly coated. Dip the coated balls in the beaten eggs, then coat them again with cornflakes for an extra crispy crust.
- Once all the ice cream balls are coated, return them to the freezer for 30 minutes to allow the coating to set properly before frying.
- Heat vegetable oil in a deep fryer or pot to 375°F. Fry the coated ice cream balls in batches for about 30 seconds until they are golden brown and crispy.
- Use a slotted spoon to carefully remove the fried ice cream balls from the oil, allowing any excess oil to drain on paper towels. Serve the fried ice cream immediately, drizzled with honey or chocolate sauce for a deliciously sweet finish.
Video
Notes
Make sure the oil is hot enough to quickly fry the ice cream without melting it completely.
Double coat the ice cream for a thicker crust that stays crispy longer.
Serve immediately after frying to enjoy the contrast of hot and cold.
Experiment with different coatings like crushed cookies or nuts for variety.
If you don’t have a deep fryer, a heavy-bottomed pot works just as well.
Double coat the ice cream for a thicker crust that stays crispy longer.
Serve immediately after frying to enjoy the contrast of hot and cold.
Experiment with different coatings like crushed cookies or nuts for variety.
If you don’t have a deep fryer, a heavy-bottomed pot works just as well.