Fried ice cream
This delicious Fried Ice Cream recipe will make you fall in love. This delicious dessert will make your mouth water. It features creamy scoops made with ice cream wrapped in crunchy cornflakes and deep-fried to create crispy shells. This dessert has a drizzle of chocolate sauce, whipped cream, and maraschino cherries.
You must try fried ice cream if you have never tried it. It’s fun to eat the dessert because of the way the crispy outside contrasts with the creamy cold ice cream. This ice cream is the perfect mix of creamy and crunchy. It’s also great for making ahead, as the coated ice cream can be kept in the freezer for up to 2 days.
Although this dessert is most commonly found in American Mexican restaurants, it is also popular in Japanese tempura restaurants. However, people have yet to learn where it came from. It doesn’t matter where it came from, my family and friends will eat it in seconds. Another delicious deep-fried treat is available here. You might also like my churro, an old-fashioned donut recipe, or funnel cake.
WHAT YOU NEED TO DO THIS RECIPE
Ice cream — While I prefer vanilla ice cream, you can use any flavor. It is best to use high-quality ice cream made from real dairy.
Corn Flakes — Make sure you get unfrosted cornflakes. Corn flakes are the best choice for crunchy exteriors.
Cinnamon — Ground Cinnamon adds a toasty flavor to this dessert.
Eggs The egg whites are what help the cornflakes stick to the ice cream. Make my lemon bars with egg yolks!
Oil – It is highly recommended that you use neutral oil for frying the ice cream. You don’t want it to have the oil’s flavor.
HOW TO MAKE FRIED ICY CREAM
Place a small tray in the fridge or freezer for a few moments before covering it with wax paper or parchment paper. Place four large scoops of ice cream on a tray. Allow to cool on the tray for about 30 minutes.
In a small bowl, combine the cornflakes, cinnamon, and 2 tablespoons of sugar. Mix the egg whites and the remaining 1 teaspoon of sugar in a medium bowl until they are well combined.
To coat, roll a scoop of frozen ice cream in the cornflakes mixture. Turn the egg whites into a bowl and coat with it.
Next, place the scoop in the cornflakes. Make sure that the cornflakes are completely covered. Return the scoop to the tray. Freeze for at most 3 hours, but up to 2 days.
Fill a small saucepan with oil to 3 inches. Heat on medium heat until the oil reaches 360F. Place one of the ice cream balls on a spoon and lower it in the hot oil. Fry each one for 8-10 seconds. To drain excess oil, gently tap the spoon against the pot.
Place the fried cream on a plate. Sprinkle with chocolate sauce. Top with whipped cream and a cherry, if desired. Serve immediately
PRO TIPS TO MAKE THIS RECIPE
Pay attention to the oil’s temperature. If the oil temperature is too high, the exterior will crack, and ice cream will seep into the oil.
Frozen ice cream melts quickly, so it is best to have it immediately. The coated balls can be kept in the freezer until they are ready for you to eat.
You can heat the water to make scooping the cream easier.
Ice cream scoops are useful for creating uniformly-shaped ice cream balls. You can also use your hands to gently form spoonfuls of ice cream. Gloves will keep your hands warm and from melting ice cream.
Don’t rush to freeze the ice cream scoops. You can melt the ice cream scoops quickly in the oil if you don’t freeze them solidly before deep frying them.
WHAT DOES ICE CREAM MEAN IF IT IS NOT MELTED?
Deep-frying the ice cream won’t cause it to melt because the frozen scoop is large enough for the oil to freeze the ice cream for 10 seconds. It is essential to ensure that the ice cream scoops are manageable before deep-frying. The perfect combination of cornflakes and egg whites makes an ideal shell, which helps prevent the hot oil from getting to the ice cream. Before frying, coat each scoop of ice cream with a generous amount of oil.
WHAT ELSE CAN YOU ADD TO THE COATING?
You can substitute cornflakes for vanilla wafers, digestive biscuits, graham crackers, or chopped nuts if you don’t have any.
WHAT ELSE CAN YOU SERVE WITH ICE CREAM?
Although I love chocolate sauce, whip cream, and maraschino cherry, you can garnish your ice cream with caramel Sauce, sprinkles fresh berries, honey, and cinnamon sugar.