Fried Ice Cream
Adding a crispy twist to a classic dessert, these fried ice cream balls are truly a delight. Encased in a crunchy cornflake and coconut coating, each bite reveals a creamy vanilla center. The warm, golden exterior gives way to a cold, sweet surprise that is sure to please your taste buds. Drizzled with honey and chocolate sauce, and topped with a dollop of whipped cream, these indulgent treats are perfect for a special occasion or a fun dessert night at home. Enjoy the contrasting textures and flavors in every satisfying bite.
— Constant Cookbook
Ingredients
- 1 quart vanilla ice cream
- 5 cups cornflakes, crushed
- 1 cup shredded coconut (sweetened and unsweetened are both fine)
- 1 tablespoon ground cinnamon
- 2 eggs
- 2 tablespoons granulated sugar
- 1 tablespoon milk
- Peanut or vegetable oil, for frying
Instructions
- Line a baking sheet with parchment paper. Scoop out balls of ice cream a little more than a ½ cup in size and place on the parchment-lined baking sheet. Freeze for 2 hours, or until the ice cream is very hard.
- Meanwhile, in a shallow bowl, combine the crushed cornflakes, coconut and cinnamon. Roll the balls of ice cream in the coating, packing them together into a smooth ball. Return the coated ice cream to the baking sheet and freeze for at least 30 minutes.
- Meanwhile, in a shallow bowl, whisk together the eggs, sugar and milk. Remove the ice cream from the freezer and roll each one in the egg mixture to coat, then immediately roll in the cornflakes mixture again, ensuring there is a thick, even coating on each ice cream ball. Return them all to the baking sheet and freeze for at least 2 hours.
- When ready, add oil to a depth of about 3 inches in a large Dutch oven or heavy-bottomed pot. Heat the oil to 400 degrees F. When the oil is ready, carefully drop the ice cream balls into the hot oil and fry for only about 30 seconds, until golden brown. Remove to a paper towel-lined to drain briefly and serve immediately. Drizzle with honey and/or chocolate sauce and top with whipped cream, if desired.
Prep Time
PT30M
Yield
4 to 6 servings
Nutrition
- Calories: 722 kcal
- Carbohydrate Content: 103 g
- Protein Content: 14 g
- Fat Content: 43 g
- Saturated Fat Content: 29 g
- Cholesterol Content: 186 mg
- Sodium Content: 536 mg
- Fiber Content: 4 g
- Sugar Content: 69 g
- Serving Size: 1 serving
Comments
No comments found.