Fried Ice Cream Recipe
Corn flakes, house-made horchata ice cream, cinnamon, strawberry and caramel sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ice Cream
Coating
Sauces
Garnish
Method
Ice Cream Preparation
- 1
Make Horchata
Combine rice and water in a blender and blend until smooth. Let it sit for 30 minutes.
- 2
Strain Horchata
Strain the rice mixture through a fine mesh sieve or cheesecloth into a bowl, discarding the solids.
- 3
Mix Ingredients
In a mixing bowl, combine the strained horchata, milk, heavy cream, sugar, cinnamon, and vanilla extract. Mix well.
- 4
Chill and Freeze
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Freeze until firm.
Coating Preparation
- 5
Prepare Corn Flakes
Crush the corn flakes into smaller pieces and mix with cinnamon.
Fried Ice Cream Assembly
- 6
Scoop Ice Cream
Once the ice cream is firm, scoop out generous balls of the horchata ice cream.
- 7
Coat Ice Cream
Roll each ice cream ball in the crushed corn flakes mixture until completely coated.
- 8
Freeze Coated Ice Cream
Place the coated ice cream balls on a baking sheet and freeze for at least 1 hour.
- 9
Fry Ice Cream
Heat oil in a deep fryer or large pot to 375°F (190°C). Fry the ice cream balls for about 10 seconds until golden brown. Remove and drain on paper towels.
Serving
- 10
Plate the Fried Ice Cream
Place the fried ice cream ball on a serving plate.
- 11
Drizzle Sauces
Drizzle strawberry sauce and caramel sauce over the fried ice cream.
- 12
Garnish
Garnish with fresh mint leaves.