Description
Fried Ice Cream is a spectacular dessert featuring creamy vanilla ice cream coated in a crispy cornflake crust, quickly deep-fried to golden perfection. This Mexican-American treat blends cold and hot textures in a delightful way, making it a perfect indulgence for special occasions or restaurant-style dining at home.
Ingredients
Scale
Ice Cream
- 4 large scoops vanilla ice cream
Coating
- 3 cups cornflakes cereal, crushed
- 1 teaspoon ground cinnamon
- 2 tablespoons sugar
- 1 cup all purpose flour
- 2 large eggs, beaten
- 2 tablespoons butter, melted
Frying
- 2 cups vegetable oil for frying
Optional Toppings
- Whipped cream for serving
- Chocolate syrup
- Honey
- Maraschino cherries
Instructions
- Freeze the Ice Cream: Line a baking sheet with parchment paper and place the 4 large scoops of vanilla ice cream on it. Freeze for at least 2 hours or until the scoops are very firm to ensure they hold their shape during frying.
- Prepare the Coating Mixture: In a bowl, combine the crushed cornflakes, ground cinnamon, and sugar, mixing well to create a sweet and crunchy crust.
- Coat the Ice Cream: Roll each frozen ice cream scoop first in the all-purpose flour to provide a dry base, then dip it into the beaten eggs, and finally coat thoroughly with the cornflake mixture. For an extra thick crust, repeat the egg and cornflake coating one more time.
- Refreeze the Coated Scoops: Place the coated ice cream balls back onto the baking sheet and freeze again for at least 2 hours until completely solid. This step is crucial to prevent melting during frying.
- Heat the Oil: Heat 2 cups of vegetable oil in a deep saucepan to approximately 375°F (190°C) for optimal frying temperature, ensuring a crispy crust without melting the ice cream inside.
- Fry the Ice Cream: Carefully place one ice cream ball into the hot oil and fry for 10 to 15 seconds until the coating turns golden and crispy. Use a slotted spoon to remove it quickly, then place on a paper towel-lined plate to drain excess oil.
- Serve: Repeat frying with the remaining scoops. Serve immediately, topped with whipped cream, chocolate syrup, honey, and a maraschino cherry if desired for an indulgent presentation.
Notes
- Ensure the ice cream balls are completely frozen before frying to prevent melting.
- For a no-fry variation, bake the coated cornflake mixture in butter until crispy and roll the frozen ice cream in this mixture.
- Frying times are very short, so watch closely to avoid overcooking the crust or melting the ice cream.
