Fried Ice Cream Recipe
A scoop of vanilla ice cream rolled in a special mixture and fried light brown. Served on a fried flour covered in cinnamon and topped with homemade caramel sauce.
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Ingredients
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Ice Cream Preparation
Caramel Sauce
Fried Flour Base
Method
Ice Cream Preparation
- 1
Prepare the Ice Cream
Scoop 4 scoops of vanilla ice cream and place them on a tray. Freeze for at least 2 hours or until firm.
- 2
Prepare the Coating
In a bowl, mix crushed cornflakes and coconut flakes together. Set aside.
- 3
- 4
Coat the Ice Cream
Once the ice cream is firm, dip each scoop into the batter, allowing excess to drip off. Then roll in the cornflake mixture until fully coated.
- 5
Refreeze the Coated Ice Cream
Place the coated ice cream back in the freezer for at least 1 hour.
Caramel Sauce
- 6
Make the Caramel Sauce
In a saucepan over medium heat, add granulated sugar. Stir until it begins to melt and turn golden brown. Add butter and stir until melted, then slowly add heavy cream while stirring until smooth. Remove from heat and stir in vanilla extract.
Fried Flour Base
- 7
- 8
Fry the Coated Ice Cream
Once the oil is hot, carefully place the coated ice cream balls into the oil and fry for about 30 seconds or until golden brown. Remove and drain on paper towels.
Serving
- 9
Plate and Serve
On a plate, place the fried ice cream on top of the fried flour base, drizzle with homemade caramel sauce, and serve immediately.
