Deep Fried Ice Cream Recipe
Lightly Fried Ice Cream with a Sweet Honey Topping, Garnished with Whipped Cream and a Cherry.
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Ingredients
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Ice Cream & Shell
Honey Topping & Garnish
Optional (for serving)
Method
Prepare Ice Cream Balls
- 1
Scoop and freeze
Scoop ice cream into 6 even balls (about 1/2 cup each). Place them on a parchment-lined baking sheet, leaving space between each, and freeze until very firm, at least 2 hours or ideally overnight.
- 2
Set up coating station
In a shallow bowl, place the flour. In a second bowl, whisk the eggs with the milk until blended. In a third bowl, pulse the cornflakes with cinnamon and 1 tablespoon sugar in a food processor or crush in a bag until you have coarse crumbs (not powder). Transfer crumb mixture to the third bowl.
- 3
Coat ice cream
Working quickly with one frozen ice cream ball at a time, roll the ball in flour to lightly coat, then dip in the egg mixture, then press thoroughly into the cornflake crumbs to form an even, thick coating. For a stronger shell, repeat the egg and crumb step a second time. Place coated balls back on the parchment-lined tray and freeze for at least 1 hour until solid.
Make Honey Topping
- 4
In a small saucepan over low heat, combine honey, butter, and lemon juice. Warm gently just until butter melts and honey is loosened, stirring to combine — do not boil. Keep warm on the lowest heat or transfer to a small thermos; this sauce should be pourable when plated.
Fry the Ice Cream
- 5
Heat vegetable oil in a deep, heavy-bottomed pot to 375°F (190°C). Use a thermometer for accuracy. The oil depth should be enough to submerge the ice cream balls (about 3 inches).
- 6
Working one at a time, remove a coated ice cream ball from the freezer. Using a slotted spoon or spider, gently lower it into the hot oil and fry for 12–20 seconds, turning if needed, until the coating is golden brown and crisp. The goal is very quick frying so the ice cream stays frozen inside.
- 7
Remove the fried ball quickly to a paper towel-lined plate to drain briefly (10–15 seconds). Immediately transfer to serving plates while still cold inside and crispy outside.
Assemble and Serve
- 8
Place one fried ice cream ball on each dessert plate. Drizzle about 2 tablespoons warm honey sauce over each ball. Top each with 1 tablespoon whipped cream and a maraschino cherry. If desired, add a light dusting of cinnamon and a drizzle of chocolate or caramel sauce.
- 9
Serve immediately — the contrast of hot crisp shell and cold ice cream is best right away.