Fried Ice Cream Recipe
Ice cream coated with corn flakes, quickly fried right before being served, topped with chocolate syrup, whipped cream, and a cherry.
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Ingredients
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Ice Cream Base
Coating
Frying
Toppings
Method
Preparation of Ice Cream Balls
- 1
Scoop the Ice Cream
Using an ice cream scoop, form 4 equal-sized balls of vanilla ice cream. Place them on a tray lined with parchment paper.
- 2
Freeze the Ice Cream Balls
Cover the ice cream balls with plastic wrap and freeze for at least 1 hour or until firm.
Coating the Ice Cream
- 3
Prepare the Corn Flakes
Crush the corn flakes into small pieces using a rolling pin or by hand. Set aside.
- 4
- 5
Coat the Ice Cream Balls
Remove the ice cream balls from the freezer. Dip each ball first into the batter, allowing excess to drip off, then roll them in the crushed corn flakes to coat evenly.
Frying
- 6
Heat the Oil
In a deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 7
Fry the Ice Cream Balls
Carefully place one or two coated ice cream balls in the hot oil. Fry for about 10-15 seconds until golden brown. Remove with a slotted spoon and place on paper towels to drain excess oil.
Serving
- 8
Assemble the Dish
Place fried ice cream balls on dessert plates. Drizzle with chocolate syrup, add a dollop of whipped cream on top, and finish with a maraschino cherry.
- 9
Serve Immediately
Serve the fried ice cream immediately while it’s still warm. Enjoy!