Fried Ice Cream

Why You’ll Love This Recipe

The crispy, golden crust of the fried ice cream contrasts beautifully with the smooth, creamy interior. It’s a fun and delicious dessert that combines the best of both worlds: cold ice cream with a hot, crispy shell. Quick to prepare and fry, this treat is perfect for impressing guests or satisfying a sweet tooth in style. Plus, it’s surprisingly easy to make!

Ingredients

• 1 quart vanilla ice cream
• 3 cups crushed cornflakes cereal
• 1 teaspoon ground cinnamon
• 3 egg whites
• 2 quarts oil (for frying)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Instructions

1. Scoop the Ice Cream

Scoop 1/2 cup-sized balls of vanilla ice cream. You should be able to get 8 balls out of the quart of ice cream.

2. Freeze the Ice Cream

Place the scooped ice cream balls onto a baking sheet lined with parchment paper. Freeze until firm for about 1 hour.

3. Prepare the Coating

In a shallow dish, combine the crushed cornflakes and ground cinnamon. In a separate bowl, beat the egg whites until they are foamy and stiff.

4. Coat the Ice Cream Balls

Roll each frozen ice cream ball in the foamy egg whites. Then, coat it in the cornflake mixture, making sure it’s fully covered. For an extra crunchy coating, you can repeat the process by dipping the balls back in egg whites and then rolling them again in the cornflakes. Freeze the balls again until firm, about 3 hours.

5. Fry the Ice Cream

Heat the oil in a deep-fryer or large, heavy saucepan to 375°F (190°C). Carefully fry the ice cream balls one or two at a time, using a basket or slotted spoon. Fry for 10 to 15 seconds, or until the cornflake coating is golden and crispy.

6. Drain and Serve

Quickly remove the fried ice cream balls from the oil and drain them on paper towels. Serve immediately with a drizzle of honey, a dollop of whipped cream, and a cherry on top.

Servings and Timing

• Servings: 8
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Additional Time: 4 hours (freezing time)
• Total Time: 4 hours 25 minutes

Variations

1. Flavor Variety: Use different flavored ice cream like chocolate, strawberry, or coffee to give this dessert a fun twist.
2. Toppings: Try topping the fried ice cream with chocolate or caramel syrup, or sprinkle with cinnamon sugar for an added burst of flavor.
3. Nutty Coating: Add chopped nuts (such as pecans or almonds) to the cornflake mixture for a crunchier coating.
4. Coconut Coating: For a tropical twist, use shredded coconut in place of the cornflakes for the outer coating.
5. Mini Version: Make smaller ice cream balls to create bite-sized fried ice cream for an easier serving option.

Storage/Reheating

• Storage: Fried ice cream is best enjoyed immediately. However, you can store un-fried, coated ice cream balls in the freezer until ready to fry.
• Reheating: Fried ice cream doesn’t reheat well, as the texture and temperature of the ice cream will change. Serve it fresh for the best results.

FAQs

1. Can I use a different type of cereal?

Yes! If you don’t have cornflakes, you can use other cereals like Rice Krispies or frosted flakes. Just make sure the cereal is crunchy and can be crushed into small pieces.

2. Can I make this in advance?

Yes, you can prepare the ice cream balls and coat them with the cornflakes mixture in advance. Store them in the freezer until you’re ready to fry them.

3. Can I make this without egg whites?

Egg whites are essential for coating and binding the cornflakes. However, you could try using a vegan egg substitute like aquafaba (the liquid from a can of chickpeas) for a dairy-free option.

4. What type of oil should I use for frying?

Use a neutral oil with a high smoke point, such as vegetable oil or canola oil, for frying.

5. How can I avoid the ice cream melting too quickly when frying?

Make sure the ice cream balls are frozen solid before frying and don’t over-fry them. Frying for just 10-15 seconds is enough to get the crispy coating without melting the ice cream.

6. Can I make this without frying?

Frying is key to getting the crispy outer layer. However, if you prefer, you can try baking the coated ice cream balls in a hot oven (375°F) for about 5-8 minutes, but the texture might differ slightly.

Conclusion

Fried Ice Cream is a decadent and fun dessert that combines the best of both worlds: crispy, golden outside with smooth, creamy ice cream inside. It’s surprisingly simple to make and will definitely wow your guests at your next summer gathering or celebration. Add your favorite toppings and serve it warm for an unforgettable treat!

Fried Ice Cream

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This Fried Ice Cream recipe delivers the perfect combination of textures—crispy on the outside and creamy on the inside. A fun and indulgent dessert that’s sure to impress, it’s a perfect treat for summer gatherings or special occasions. Top with whipped cream, honey, and a cherry for the ultimate sweet experience!

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 25 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

For the Ice Cream:

1 quart vanilla ice cream

3 cups crushed cornflakes cereal

1 teaspoon ground cinnamon

3 egg whites

2 quarts oil (for frying)

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Instructions

1. Scoop the Ice Cream:
   Scoop ½ cup-sized balls of vanilla ice cream. You should get 8 balls from the quart.

2. Freeze the Ice Cream:
   Place the ice cream balls onto a baking sheet lined with parchment paper and freeze for about 1 hour or until firm.

3. Prepare the Coating:
   In a shallow dish, combine crushed cornflakes and ground cinnamon. In a separate bowl, beat the egg whites until foamy and stiff.

4. Coat the Ice Cream Balls:
   Dip each frozen ice cream ball into the foamy egg whites, then coat in the cornflake mixture, making sure it’s fully covered. For an extra crunchy layer, repeat the process and freeze the balls again for 3 hours.

5. Fry the Ice Cream:
   Heat the oil in a deep-fryer or large saucepan to 375°F (190°C). Carefully fry the ice cream balls, 1 or 2 at a time, for 10-15 seconds until the coating is golden and crispy.

6. Drain and Serve:
   Remove the fried ice cream from the oil and drain on paper towels. Serve immediately with a drizzle of honey, a dollop of whipped cream, and a cherry on top.

Notes

Oil for Frying: Use vegetable oil or canola oil for a neutral taste and high smoke point.

Extra Crunch: For an added texture, sprinkle the fried ice cream with cinnamon sugar or drizzle with chocolate syrup.

Fried Ice Cream Tip: Ensure the ice cream balls are well-frozen before frying to prevent the ice cream from melting too quickly.