Fried Ice Cream Recipe
Vanilla ice cream rolled in corn flakes, topped with strawberry or chocolate syrup and whipped ice cream
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Ingredients
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Ice Cream Base
Breading
Toppings
Method
Preparation of Ice Cream
- 1
Scoop Ice Cream
Using an ice cream scoop, portion out the vanilla ice cream into 8 balls (approximately 0.5 cup each) and place them on a parchment-lined baking sheet.
- 2
Freeze Ice Cream
Cover the ice cream balls with plastic wrap and freeze for at least 2 hours or until solid.
Breading Process
- 3
Prepare Breading Station
In a medium bowl, combine flour, milk, eggs, cinnamon, and sugar. Whisk until smooth to create a batter.
- 4
Crush Corn Flakes
In a separate bowl, crush the corn flakes into smaller pieces for coating.
- 5
Coat Ice Cream Balls
Take the frozen ice cream balls out of the freezer. Dip each ball first into the batter, allowing any excess to drip off, and then roll them in the crushed corn flakes until fully coated.
- 6
Freeze Again
Place the coated ice cream balls back on the parchment-lined baking sheet and freeze for another hour.
Frying
- 7
Heat Oil
In a deep frying pan or pot, heat oil to 350°F (175°C). Use enough oil to fully submerge the ice cream balls.
- 8
Fry Ice Cream Balls
Carefully add the frozen, coated ice cream balls to the hot oil in batches. Fry for about 10-15 seconds or until golden brown.
- 9
Drain Excess Oil
Using a slotted spoon, remove the fried ice cream balls and place them on paper towels to drain any excess oil.
Serving
- 10
Plate and Serve
Place the fried ice cream balls on a serving plate. Drizzle with strawberry or chocolate syrup and top with a dollop of whipped cream. Serve immediately.