I've always wondered how fried ice cream was made and always thought about someday attempting to try. Finally, I felt I needed some challenge and variety to my desserts, so I went searching and came across this amazing recipe! The first time around I learned the hard way - my oil wasn't hot enough and my ice cream started to melt! Disaster. The second time around was a success and absolutely a blast to make! AND it's delicious. So, learn from my mistake and make sure your oil is hot, hot, hot. You will come out with amazing results and a very fun recipe for friends/family. Good Luck!
Fried Ice Cream
Prep Time: 2 hours, 10 minutes
Cook Time: 3 minutes
Serving Size: 1 fried ice cream ball
1 quart vanilla ice cream, slightly softened
4 cups CornFlakes cereal, crushed
1 teaspoon ground cinnamon
2 eggs, beaten
1 Tablespoon milk
1 1/2 cups vegetable oil
caramel and chocolate syrup, or honey, for topping (optional)
Directions
Spoon four ice cream scoops onto a baking sheet lined with wax paper. Place the pan into the freezer and allow to firm up for 1 hour. Meanwhile, place the crushed CornFlakes cereal into a bowl and mix with the cinnamon. Mix the eggs and milk in a separate bowl; set aside.
Remove the frozen ice cream scoops from the freezer and use your hands to mold them into uniform sized rounds. Working with one at a time, roll an ice cream ball into the crushed cinnamon cereal to coat and place back on the wax paper. Repeat with remaining ice cream.
Roll each round into the egg mixture, then coat again in the cereal and place back onto the wax paper lined baking sheet. Return to the freezer for about an hour.
Heat the oil in a heavy skillet to 365°F – 375°F. Remove the ice cream from the freezer and fry each coated ice cream round for 20 to 25 seconds, turning to fry evenly. Transfer to a paper towel then quickly place on individual plates and drizzle with caramel, chocolate or honey.
Prep Time: 2 hours, 10 minutes
Cook Time: 3 minutes
Serving Size: 1 fried ice cream ball
1 quart vanilla ice cream, slightly softened
4 cups CornFlakes cereal, crushed
1 teaspoon ground cinnamon
2 eggs, beaten
1 Tablespoon milk
1 1/2 cups vegetable oil
caramel and chocolate syrup, or honey, for topping (optional)
Directions
Spoon four ice cream scoops onto a baking sheet lined with wax paper. Place the pan into the freezer and allow to firm up for 1 hour. Meanwhile, place the crushed CornFlakes cereal into a bowl and mix with the cinnamon. Mix the eggs and milk in a separate bowl; set aside.
Remove the frozen ice cream scoops from the freezer and use your hands to mold them into uniform sized rounds. Working with one at a time, roll an ice cream ball into the crushed cinnamon cereal to coat and place back on the wax paper. Repeat with remaining ice cream.
Roll each round into the egg mixture, then coat again in the cereal and place back onto the wax paper lined baking sheet. Return to the freezer for about an hour.
Heat the oil in a heavy skillet to 365°F – 375°F. Remove the ice cream from the freezer and fry each coated ice cream round for 20 to 25 seconds, turning to fry evenly. Transfer to a paper towel then quickly place on individual plates and drizzle with caramel, chocolate or honey.
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