Nieve Frita Recipe

Form and freeze scoops

Line a baking sheet with parchment paper or plastic wrap. Using a large ice cream scoop, form 4 uniform scoops of vanilla ice cream and place them on the prepared sheet about 1 inch apart. Press each scoop slightly to round the shape. Cover tightly with plastic wrap and freeze for at least 2 hours or until very firm (preferably overnight).

Dry-flour coating and freeze

In a shallow bowl, combine 1/2 cup all-purpose flour, 2 tbs cornstarch. In a separate small bowl whisk the egg yolks with 2 tbs milk. In another shallow dish mix 1 cup fine dry breadcrumbs with 1 tbs sugar and 1/4 tsp ground cinnamon. Working quickly, one at a time, roll a frozen ice cream scoop in the flour mixture to coat, then dip into the egg yolk mixture, and finally roll thoroughly in the breadcrumb mixture to create an even shell. Place coated scoops back on the parchment-lined sheet and return to the freezer for at least 1 hour, until very firm.

Make tempura-style batter

Just before frying, whisk together 1/2 cup all-purpose flour, 1 tbs cornstarch and 1/8 tsp salt in a medium bowl. Add 1/2 cup cold sparkling water and stir with a few quick motions—do not overmix; a slightly lumpy batter is ideal. Keep batter chilled in the refrigerator until ready to use.

Double coat (optional for extra insulation)

If you prefer a thicker crust, you can re-dip the breadcrumb-coated frozen balls into the batter, then roll again in breadcrumbs. After battering, return the balls to the freezer for 10–15 minutes to re-harden before frying.

Heat oil

Pour about 3–4 cups neutral oil into a medium, heavy-bottomed saucepan to a depth of about 2–3 inches. Heat oil over medium heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter into the oil—if it sizzles and browns slowly, the oil is ready.

Fry the ice cream balls

Remove only one coated ice cream ball from the freezer at a time to keep the others very cold. Working quickly and carefully, dip the frozen, coated ball into the chilled batter to cover, letting excess drip off, then immediately lower into the hot oil using a slotted spoon or spider. Fry for about 10–20 seconds, turning gently so all sides brown evenly; the goal is a golden, crisp shell while the ice cream inside remains frozen. If you double-coated and chilled again, frying time may be slightly longer but still brief. Remove the fried ball and drain briefly on paper towels. Repeat with remaining balls, making sure oil returns to temperature between batches.

Place each fried nieve frita on a small plate. Dust with powdered sugar and a sprinkle of ground cinnamon if desired, and drizzle with honey or chocolate sauce. Serve immediately while the shell is hot and crisp and the interior remains frozen.

Notes: Keep remaining coated but unfried balls in the freezer until ready to cook. Work quickly during frying to avoid melting. Total active frying per ball is very short—about 10–20 seconds—to preserve the frozen center.