Fried Ice Cream Recipe
Make Fried Ice Cream Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ice Cream Balls
Coating
Frying & Finish
Method
Ice Cream Balls
- 1
Portion and freeze
Scoop the vanilla ice cream into 8 even balls (about 1/2 cup / 120 ml each). Place each scoop on a square of wax paper, wrap tightly with plastic wrap, and press to form a smooth ball. Arrange the wrapped balls on a baking sheet or tray and freeze for at least 2 hours, preferably overnight, until very firm.
Coating
- 2
Prepare coating mixture
In a shallow bowl or plate, crush the cornflakes (and optional tortilla chips or graham crackers) into coarse crumbs. Mix in granulated sugar and ground cinnamon evenly. In a separate shallow bowl whisk together the eggs and milk to make an egg wash. Place the flour in another shallow bowl; if using breadcrumbs, mix them with the crushed flakes for the final coating layer.
- 3
Coat the ice cream balls (first coat)
Remove the frozen ice cream balls from the freezer. Working quickly, unwrap one ball, roll it lightly in the flour to coat completely (this helps the egg adhere), then dip in the egg wash, allowing excess to drip off. Immediately press into the crushed cornflake mixture, coating evenly. For extra security, return to the freezer on the tray for 20–30 minutes to firm back up.
- 4
Double coat (recommended)
After the brief refreeze, repeat the coating: dip each ball again in egg wash and press into the coating mixture (or into breadcrumbs mixed with flakes) so there are two thick layers of coating. Return the coated balls to the freezer and freeze uncovered for at least 1 hour, preferably longer, until rock solid (2–4 hours).
Frying & Finish
- 5
Heat the oil
Pour vegetable oil into a deep saucepan or deep-fryer to a depth of 3–4 inches (about 1 liter capacity is listed). Heat the oil to 375°F (190°C). Use a thermometer for accuracy; if oil is too cool the coating will absorb oil, if too hot the coating may burn before ice cream melts.
- 6
Fry the ice cream balls
Working one at a time, remove a coated ice cream ball from the freezer and unwrap. Carefully lower it into the hot oil using a slotted spoon or spider. Fry for 8–12 seconds, turning gently so all sides brown evenly. The coating should become golden-brown. Do not overcrowd the pot. Remove with a slotted spoon and place briefly on paper towel to drain; total time out of freezer to frying should be minimized to avoid melting.
- 7