Fried Ice Cream Recipe
crunchy cinnamon and coconut-coated flash-fried ice cream with whipped cream, shaved chocolate and strawberry sauce
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Ingredients
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Ice Cream Base
Coating
Frying
Toppings
Method
Preparation of Ice Cream
- 1
Scoop and Freeze
Scoop the vanilla ice cream into 8 equal balls (about 1/2 cup each) and place them on a baking sheet. Freeze for at least 2 hours or until solid.
Coating Mixture
- 2
Prepare Coating
In a large bowl, combine the cornflakes, shredded coconut, ground cinnamon, and sugar. Use a rolling pin or your hands to crush the cornflakes into smaller pieces, ensuring they are well mixed with the coconut and spices.
Frying
- 3
Heat Oil
In a deep pot or fryer, heat vegetable oil to 375°F (190°C). Use a thermometer to monitor the temperature for accurate frying.
- 4
Coat Ice Cream
Remove the ice cream balls from the freezer. Roll each ball in the coating mixture, pressing gently to ensure the coating adheres well. Repeat to coat a second time for a thicker crust.
- 5
Fry Ice Cream
Carefully place a coated ice cream ball into the hot oil. Fry for about 10-15 seconds, or until golden brown. Use a slotted spoon to remove the ball and drain on paper towels. Repeat with remaining ice cream balls.
Serving
- 6
Assemble Dish
Place each fried ice cream ball on a dessert plate. Top with a generous dollop of whipped cream, a sprinkle of shaved chocolate, and drizzle with strawberry sauce before serving.