Fried Ice Cream Recipe

Portion

Scoop 6 even balls of vanilla ice cream (about 1/2 cup each) using an ice cream scoop. Place scoops on a cold baking sheet or tray lined with parchment. Freeze solid for at least 2 hours or preferably overnight so they are very firm.

Combine cookies, shredded coconut, sugar, cinnamon and a pinch of salt in a food processor. Pulse until mixture forms coarse crumbs (some small pieces remaining is fine). Transfer crumbs to a shallow bowl and stir in melted butter until evenly moistened and sandy—this helps the crumbs adhere.

Whisk the egg whites with 1 tsp cold water until slightly frothy but not stiff. Keep egg wash cold in the refrigerator until ready to use.

Working quickly, remove 1 or 2 ice cream scoops from the freezer at a time. Using a small spoon or pastry brush, coat each frozen scoop with a thin layer of egg white. Roll the scoop immediately in the coconut cookie crumbs, pressing gently so crumbs adhere and form an even shell. For a thicker crust, repeat egg wash and crumb steps to add a second layer. Place coated scoops back on the cold tray and freeze for 1–2 hours until solid.

When ready to serve, prepare your chosen topping(s): warm the chocolate sauce gently (microwave in 10–15 second bursts or melt in a small pan) or warm the strawberry sauce slightly; honey can be used at room temperature or warmed a little. Sprinkle 1/2 tsp ground cinnamon over sauce if you like a cinnamon finish.

Place a coated ice cream ball on a chilled dessert plate. Drizzle with 1–2 tablespoons of the warm chocolate or strawberry sauce or 1/2 tablespoon honey per scoop. If using cinnamon, dust a light pinch on top. Garnish with whipped cream, toasted coconut and/or chopped nuts as desired. Serve immediately.