Description
Crispy, golden-brown fried ice cream with a crunchy cornflake coating, served with your favorite toppings. A decadent treat with a warm exterior and a cold, creamy interior.
Ingredients
Scale
- 1 quart high-quality vanilla ice cream (or your favorite flavor!)
- 1 cup cornflakes, finely crushed
- 1/2 cup shredded coconut, sweetened or unsweetened
- 1/4 cup chopped pecans or walnuts (optional)
- 2 large eggs, beaten
- 1/4 cup milk
- 1 cup all-purpose flour
- 2 cups vegetable oil, for frying
- Optional toppings: honey, chocolate syrup, whipped cream, sprinkles, fresh fruit
Instructions
- Scoop the ice cream: Using an ice cream scoop, scoop out balls of ice cream (2-3 inches in diameter). Work quickly.
- Place on a baking sheet: Line a baking sheet with parchment paper or plastic wrap. Place the scooped ice cream balls onto the prepared baking sheet, leaving a little space between each one.
- Freeze solid: Cover the baking sheet with plastic wrap and place it in the freezer for at least 4 hours, or preferably overnight.
- Crush the cornflakes: In a large zip-top bag, place the cornflakes. Seal the bag and crush the cornflakes into fine crumbs using a rolling pin or your hands.
- Combine the dry ingredients: In a shallow dish, combine the crushed cornflakes, shredded coconut, and chopped nuts (if using). Mix well.
- Prepare the egg wash: In another shallow dish, whisk together the beaten eggs and milk.
- Prepare the flour: In a third shallow dish, place the all-purpose flour.
- First coat of flour: Remove the frozen ice cream balls from the freezer. Working one at a time, gently roll each ice cream ball in the flour, making sure it’s completely coated.
- Coat in egg wash: Dip the floured ice cream ball into the egg wash, ensuring it’s fully coated. Let any excess egg wash drip off.
- Coat in cornflake mixture: Immediately transfer the egg-washed ice cream ball to the cornflake mixture. Roll it around until it’s completely covered in the cornflake, coconut, and nut mixture. Press gently to help the coating adhere.
- Double coat (optional but recommended): For an extra-thick and crunchy coating, repeat steps 1-3.
- Freeze again: Place the coated ice cream balls back onto the prepared baking sheet and return them to the freezer for at least 1 hour.
- Heat the oil: Pour the vegetable oil into a deep saucepan or pot. Heat the oil over medium-high heat until it reaches a temperature of 350-375°F (175-190°C).
- Fry the ice cream balls: Carefully remove the coated ice cream balls from the freezer. Working one or two at a time, gently lower the ice cream balls into the hot oil using a slotted spoon or tongs.
- Fry briefly: Fry the ice cream balls for only 10-15 seconds per side, or until they are golden brown and crispy.
- Remove and drain: Using a slotted spoon, carefully remove the fried ice cream balls from the oil and place them on a wire rack lined with paper towels to drain any excess oil.
- Plate the ice cream: Place the fried ice cream balls on individual plates or bowls.
- Add toppings: Drizzle with honey, chocolate syrup, or caramel sauce. Top with whipped cream, sprinkles, fresh fruit, or any other toppings you desire.
- Serve immediately: Fried ice cream is best served immediately.
- Enjoy!
Notes
- Use high-quality ice cream for the best results.
- Freezing the ice cream solid is crucial.
- Work quickly to prevent melting.
- Maintain a consistent oil temperature.
- Don’t overcrowd the pot when frying.
- Serve immediately.
- Experiment with different ice cream flavors, coatings, and toppings.
- For Mexican Fried Ice Cream, add cinnamon and sugar to the cornflake mixture.
- Prep Time: 25 minutes
- Cook Time: 5 minutes