Fried Ice Cream Recipe

Make dough

In a medium bowl whisk together flour, sugar, salt and baking powder. Cut in cold cubed butter with a pastry cutter or two forks until mixture resembles coarse crumbs.

Bring dough together

Whisk the egg yolk into the milk. Add liquid to the flour/butter mixture and stir until a soft dough forms. If dough is too dry add up to 1 tablespoon more milk. Do not overwork.

Rest and roll

Wrap dough in plastic and chill 20–30 minutes. On a lightly floured surface roll dough to about 1/16–1/8 inch (2–3 mm) thickness.

Cut and shape

Using a 6-inch round cutter (or a bowl) cut 6 circles. Heat about 1/2 cup vegetable oil in a small sauté pan over medium-high until shimmering (you will use a small amount to oil molds). Using a pair of metal spoons, coat the inside of an inverted small metal bowl or ramekin with hot oil to prevent sticking. Drape each dough circle over the inverted oiled bowl, tucking edges so it forms a basket shape. Press gently to fit.

Fry baskets

In a deep fryer or heavy pot heat 2–3 inches of vegetable oil to 350°F (175°C). Carefully transfer the oiled dough-covered bowls, dough side out, into the hot oil and fry until golden brown, about 45–75 seconds per side. Use tongs to invert so both sides cook evenly. Remove and drain on a wire rack over paper towels. When cool enough to handle, gently remove the buñuelo baskets from the molds. Set aside to cool completely.

Prepare ice cream balls

Scoop the vanilla ice cream into 6 generous 1/2-cup balls (or 8 smaller balls) and place on a lined tray. Freeze the scoops on the tray until very firm, at least 2 hours or preferably overnight so they hold up to frying.

Prepare coating mix

Combine crushed corn flakes, chopped toasted nuts, cinnamon and 2 tablespoons sugar in a shallow bowl or rimmed plate. Taste and adjust cinnamon/sugar as desired.

Dust and coat

Lightly dust each frozen ice cream ball with a tablespoon of flour (this helps egg white to adhere). Using a fork, brush or small spatula, coat each ball with a thin layer of beaten egg white, then roll thoroughly in the corn flake–nut mixture, pressing gently to adhere. For an extra-thick shell repeat: refreeze coated balls until firm (30–60 minutes), then dip again in egg white and roll once more in the coating. Freeze fully (at least 2 hours) until very hard.

Heat oil

Heat 3–4 cups of vegetable oil in a heavy pot to 375°F (190°C). Use a thermometer and keep oil at a steady temperature; too low will melt ice cream, too high will burn coating quickly.

Fry coated ice cream

Working one at a time, carefully lower a frozen coated ice cream ball into the hot oil with a slotted spoon or spider. Fry for about 8–15 seconds, turning gently, until golden brown and crisp. The goal is quick browning; the ice cream inside should remain frozen. Remove immediately and drain on paper towels for a few seconds.

Note on timing

Keep the cooked balls frozen until just before frying (store on a tray in the freezer). Have all serving components ready; fry only at the last minute.

Warm honey slightly (15–20 seconds in microwave or in a small pan) so it is pourable but not hot.

Place one buñuelo basket on each dessert plate. Gently place a fried ice cream ball into each basket. Drizzle about 2 teaspoons of warm honey over each ball and basket. Dust lightly with powdered sugar if using and garnish with a mint leaf.

Serve immediately so the contrast of hot crisp shell and cold ice cream is preserved. Each serving is best eaten within a few minutes of frying.