Fried Ice Cream Recipe
Vanilla bean ice cream rolled in corn flakes with nuts and honey, served in a buñuelo basket
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Ingredients
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Ice Cream and Coating
Buñuelo Baskets
Finishing and Garnish
Method
Ice Cream and Coating
Portion and freeze
Scoop the vanilla bean ice cream into 8 tight, round balls (about 1/2 cup / 70–80 g each). Place the scoops on a parchment-lined tray, freeze until very firm, at least 2 hours or overnight.
Prepare crumb mixture
In a shallow bowl or rimmed plate, combine the crushed corn flakes, finely chopped nuts, ground cinnamon and 1/4 tsp salt. Mix thoroughly so the cinnamon is evenly distributed.
Set up dredging station
Place the 1/2 cup flour in a shallow bowl. In another bowl, whisk the 2 eggs with 3 tbsp milk until smooth. Remove the ice cream scoops from the freezer only when ready to coat; keep tray in freezer between scooping and coating if needed.
Coat the scoops
Working quickly, roll each frozen scoop first in the flour (lightly dust to create a dry surface), then dip into the egg wash, and finally press into the corn flake–nut mixture to form a thick, even crust. For extra protection, freeze coated scoops on a tray for 30–60 minutes, then repeat the egg wash and crumb layer a second time and freeze again until very firm (at least 1 hour).
Buñuelo Baskets
Make buñuelo batter
In a mixing bowl combine 1 cup flour, 1 tbsp sugar and 1/4 tsp salt. Whisk in 1 egg, 3 tbsp milk and 1 tbsp melted butter until you have a smooth, slightly thick batter. Let rest 10 minutes.
Fry and shape baskets
Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Use a small nonstick bowl (metal or heatproof glass) turned upside down in the hot oil or a metal ladle to drape the buñuelo wrapper. Working in batches, pour about 2–3 tbsp of batter into a hot nonstick frying pan (or spread thinly on a small flat surface) and quickly fry in the 350°F oil until golden and crisp, about 30–60 seconds per side. Remove with tongs and immediately drape over an inverted small bowl or over the handle of a wooden spoon to shape into a basket; let cool and set. Alternatively, spread the batter very thinly on a small nonstick skillet and fry like a thin pancake, then shape while hot. Repeat until you have 6–8 baskets. Drain on paper towels.
Frying Ice Cream and Finishing
Heat oil
Fill a heavy pot with oil so it reaches about 3–4 inches deep and heat to 375°F (190°C). Use a thermometer to keep steady temperature. If you do not have a thermometer, test by dropping a small pinch of coating — it should sizzle and brown quickly without the ice cream melting instantly.
Fry coated scoops
Working one at a time, remove a coated ice cream ball from the freezer. Using a spider or slotted spoon, gently lower the frozen ball into the hot oil and fry for 10–15 seconds, turning once, until crust is golden brown. Do not leave longer — the goal is to crisp the coating while keeping the interior frozen. Lift out and drain briefly on paper towels. If you doubled the coating earlier, the crust will be sturdier and require the same short fry time.
Prepare honey glaze
While frying the last scoop, warm the honey gently in a small saucepan or microwave for 10–15 seconds and stir in 1/2 tsp vanilla extract (optional) and a pinch (about 1/8 tsp) of sea salt flakes. Stir until combined.