Fried Ice Cream Recipe

Vanilla ice cream: The base of this dessert, providing a creamy and sweet contrast to the crispy coating.

Cornflakes: Crushed to create a crunchy exterior for the ice cream balls.

Flour: Used to help the egg adhere to the ice cream balls.

Eggs: Beaten to create a sticky layer for the cornflake coating to adhere to.

Sugar: Adds sweetness to the cornflake coating.

Cinnamon: Adds a warm, spicy flavor to the coating.

Oil: Necessary for deep frying the coated ice cream balls to achieve a golden-brown crust.

To achieve the perfect fried ice cream, ensure that the ice cream balls are thoroughly frozen before coating and frying. This prevents the ice cream from melting too quickly during the frying process. Additionally, when crushing the cornflakes, aim for a fine yet slightly coarse texture to provide a crunchy exterior.

• vanilla ice cream - Substitute with chocolate ice cream: Adds a rich, chocolatey flavor that pairs well with the crispy coating.

• cornflakes, crushed - Substitute with crushed graham crackers: Provides a similar crunchy texture with a slightly sweeter taste.

• flour - Substitute with cornstarch: Creates a lighter, crispier coating and is also gluten-free.

• beaten eggs - Substitute with milk: Acts as a binding agent to help the coating stick to the ice cream, though the texture may be slightly different.

• sugar - Substitute with honey: Adds a natural sweetness and a hint of floral flavor.

• cinnamon - Substitute with nutmeg: Provides a warm, spicy flavor that complements the sweetness of the dish.

• oil for frying - Substitute with coconut oil: Adds a subtle coconut flavor and is a healthier alternative for frying.

• Ensure the ice cream is well-frozen before starting. This helps maintain its shape during the frying process.
• After forming the ice cream balls, place them on a baking sheet lined with parchment paper. Freeze for at least 1 hour to firm up.
• Once coated with the cornflake mixture, return the ice cream balls to the baking sheet and freeze again for another hour. This step is crucial to prevent the ice cream from melting too quickly when fried.
• If you plan to store the coated ice cream balls for a longer period, transfer them to an airtight container or wrap each ball individually in plastic wrap. This prevents freezer burn and keeps them fresh.
• Label the container with the date to keep track of how long they’ve been stored. Ideally, use within one month for the best taste and texture.
• When ready to fry, ensure the oil is heated to the correct temperature (375°F or 190°C). Fry the ice cream balls straight from the freezer to avoid any melting.
• Serve the fried ice cream immediately after frying for the best contrast between the hot, crispy exterior and the cold, creamy interior.

• Preheat your oven to 400°F (200°C). Place the fried ice cream on a baking sheet lined with parchment paper. Bake for 3-5 minutes until the coating is crisp and the ice cream is still cold inside.

• Use an air fryer set to 375°F (190°C). Place the fried ice cream in the basket and air fry for 2-3 minutes. This method keeps the exterior crunchy while maintaining the cold, creamy interior.

• For a quick method, use a microwave with caution. Place the fried ice cream on a microwave-safe plate and heat on high for 10-15 seconds. This method is less ideal as it may soften the coating, but it works in a pinch.

• If you have a toaster oven, preheat it to 375°F (190°C). Place the fried ice cream on a tray and toast for 3-4 minutes. This method helps retain the crispy texture of the coating.

• Ice cream scoop: used to form the ice cream into uniform balls.

• Freezer: essential for hardening the ice cream balls before and after coating.

• Mixing bowl: for combining the crushed cornflakes, sugar, and cinnamon.

• Rolling pin: optional, but can be used to crush the cornflakes.

• Shallow dish: for holding the flour to roll the ice cream balls in.

• Whisk: for beating the eggs until smooth.

• Deep fryer: heats the oil to the correct temperature for frying.

• Thermometer: to ensure the oil reaches and maintains 375°F (190°C).

• Slotted spoon: for safely lowering the ice cream balls into the hot oil and removing them.

• Paper towels: for draining excess oil from the fried ice cream balls.

• Serving plate: to present the fried ice cream immediately after frying.

Prepare ingredients in advance: Measure and crush cornflakes, mix with sugar and cinnamon, and store in an airtight container.

Pre-scoop ice cream: Scoop vanilla ice cream into balls and freeze them ahead of time to save on preparation.

Set up a dipping station: Arrange bowls with flour, beaten eggs, and the cornflake mixture in a line for efficient coating.

Use a deep fryer: Preheat the oil in a deep fryer to maintain consistent temperature and reduce frying time.

Serve immediately: Have serving dishes ready to ensure the fried ice cream is enjoyed at its best.