Fried Ice Cream Dessert (Print Version)
# Ingredients:
→ Base
01 -
1 quart vanilla ice cream
→ Coating
02 -
3 cups cornflakes cereal, crushed
03 -
1 teaspoon ground cinnamon
04 -
2 tablespoons granulated sugar
→ Batter
05 -
2 large eggs
06 -
1 tablespoon milk
→ Frying
07 -
Vegetable oil, for deep frying
→ Garnish
08 -
Whipped cream, for topping (optional)
09 -
Honey or chocolate syrup, for drizzling (optional)
10 -
Cherries, for garnish (optional)
# Instructions:
01 -
Scoop vanilla ice cream into 6-8 uniform balls and place on a baking sheet. Freeze for at least 1 hour until firm.
02 -
In a medium bowl, combine crushed cornflakes, ground cinnamon, and granulated sugar. Mix thoroughly.
03 -
In a separate bowl, beat eggs with milk until well combined.
04 -
Working quickly, roll each frozen ice cream ball in the cornflake mixture, then dip in egg mixture, and roll again in cornflakes to create a double coating.
05 -
Return coated ice cream balls to the freezer for at least 2 more hours, or until very firm.
06 -
Heat 5 cm (2 inches) of vegetable oil in a deep fryer or heavy saucepan to 190°C (375°F).
07 -
Carefully fry one or two ice cream balls at a time for 10-15 seconds until golden brown. Work rapidly to prevent melting.
08 -
Remove quickly, drain on paper towels, and serve immediately with optional whipped cream, syrup, and cherries.
# Notes:
01 -
The secret to perfect fried ice cream is ensuring the ice cream balls are frozen solid before frying.
02 -
For best results, prepare the coated ice cream balls a day ahead and keep frozen until frying.