Description
Experience the ultimate contrast of hot and cold with this decadent Fried Ice Cream recipe! Crispy, cinnamon-sugar coated shells give way to rich, frozen vanilla ice cream. Perfect for a show-stopping dessert.
Ingredients
Scale
- 1 quart (about 4 cups) high-quality vanilla ice cream
- 1 tablespoon vegetable oil (for frying)
- 1 cup cornflakes, crushed finely
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 teaspoon ground cinnamon
- 1/4 cup granulated sugar
- For topping (optional): Chocolate syrup, whipped cream, maraschino cherries
Instructions
- Prepare the Ice Cream: Scoop the vanilla ice cream into 6-8 equal balls. Place the scoops onto a parchment-lined baking sheet. Freeze for at least 4 hours, or preferably overnight, until rock solid.
- Set up the Dredging Stations: Prepare three separate shallow bowls. In the first bowl, mix the flour. In the second bowl, whisk the beaten eggs. In the third bowl, combine the crushed cornflakes, cinnamon, and granulated sugar.
- Coat the Ice Cream: Working quickly with one scoop at a time (keep the others frozen!), dredge the ice cream ball first in the flour, shaking off excess. Dip completely into the egg wash. Finally, roll thoroughly in the cinnamon-sugar-cornflake mixture, pressing gently to ensure an even, thick coating.
- Re-freeze: Place the coated balls back onto the parchment-lined sheet and freeze for another 2-3 hours. This step is crucial for the ice cream to maintain its shape during frying.
- Fry the Ice Cream: Heat about 1-1.5 inches of vegetable oil in a deep skillet or Dutch oven to 375°F (190°C). The oil must be hot enough to crisp the coating quickly without melting the ice cream through.
- Fry: Carefully drop one or two coated ice cream balls into the hot oil (do not overcrowd the pan). Fry for only 10-15 seconds until the coating is golden brown and crisp. Use a slotted spoon to immediately remove the ice cream.
- Serve Immediately: Place the fried ice cream onto serving bowls. Top generously with chocolate syrup, whipped cream, and a cherry. Serve instantly.
Notes
- Speed is key! Keep the ice cream frozen solid and work quickly when coating and frying to achieve the perfect hot/cold contrast.
- If you are nervous about deep frying, you can use an air fryer at 400°F (200°C) for about 5-7 minutes, though the coating may be less uniformly crisp.
- Use high-fat, dense ice cream for the best results. Sorbet will melt instantly.
- Prep Time: PT30M
- Cook Time: PT1M
- Category: Fried Desserts
- Method: Deep Fry
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg