Fried Ice Cream Recipe
This Delicious Fried Ice Cream Recipe offers a fun and delightful twist on traditional desserts, combining the unexpected contrast of hot and cold in each bite. The recipe guides you through the simple steps of scooping ice cream, coating it in a crispy mixture of cornflakes or panko breadcrumbs, and frying it to golden perfection. With options for various ice cream flavors and toppings, such as chocolate sauce, caramel, and fresh fruit, you can easily customize the dessert to suit your taste.
Equipment
- Ice Cream Scooper For scooping out uniform balls of ice cream.
- Baking Tray To arrange the scooped ice cream balls before freezing.
- Parchment Paper: To line the baking tray, preventing the ice cream from sticking.
- Mixing Bowls: For combining the coating ingredients (breadcrumbs, sugar, cinnamon) and for beating the eggs.
- Whisk or Fork To beat the eggs until well mixed.
Ingredients
- 4 cups Ice Cream
- 2 cups Cornflakes or Panko Breadcrumbs
- 1/4 cups Sugar
- 1 teaspoon Ground Cinnamon
Instructions
- Scoop & Freeze: Scoop ice cream into 1.5 to 2-inch balls and freeze on a lined tray for at least 4 hours until firm.
- Coat: Mix crushed cornflakes, sugar, and cinnamon in a bowl. Dip each frozen ice cream ball in beaten eggs, then roll in the crumb mixture to coat.
- Freeze Again: Return coated ice cream balls to the freezer for an additional 1-2 hours.
- Heat Oil: Heat oil in a deep frying pan to 350°F (175°C).
- Fry & Serve: Fry the coated balls for 20-30 seconds until golden brown, drain on paper towels, and serve immediately with your choice of toppings.
Notes
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Ice Cream Selection:
- Choose high-fat ice cream for better results, as it holds up better during frying. Avoid light or low-fat varieties, which may melt too quickly.
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Freezing Time:
- Allow sufficient time for freezing. The ice cream balls should be frozen for at least 4 hours, but overnight is ideal to ensure they are firm.
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Coating Technique:
- Make sure to coat the ice cream balls evenly in the egg mixture and the breadcrumb mixture. Press down to ensure a good seal, which helps prevent the ice cream from leaking out during frying.
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Oil Temperature:
- Maintain the oil temperature between 350°F and 375°F (175°C to 190°C) to achieve a crispy texture. Using a cooking thermometer is recommended to monitor the temperature accurately.
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Fry in Batches:
- Fry only a few ice cream balls at a time to avoid overcrowding the pan. This helps maintain the oil temperature and ensures even frying.
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Serving Suggestions:
- Serve fried ice cream immediately for the best texture. Letting it sit too long may cause it to melt and lose its crispness.
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Safety Precautions:
- Be cautious when frying, as hot oil can splatter. Use a slotted spoon to carefully remove the fried ice cream from the oil, and allow it to drain on paper towels.
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Customization:
- Feel free to get creative with flavors and toppings! Experiment with different ice cream flavors, coatings, and sauces to personalize your fried ice cream experience.