Fried Ice Cream Delight (Printable Version)
Golden crisp vanilla ice cream with cinnamon-sugar cornflake coating delivers a warm crunch and cold creamy center.
# Ingredients:
→ Ice Cream
01 -
Vanilla ice cream, well frozen
→ Coating
02 -
Cornflakes, crushed
03 -
Ground cinnamon
04 -
Granulated sugar
→ Frying
05 -
Vegetable oil (canola or peanut) for deep frying
→ Optional Toppings
06 -
Whipped cream
07 -
Chocolate syrup
08 -
Maraschino cherries
# Steps:
01 -
Scoop vanilla ice cream into even balls using an ice cream scoop. Place them on parchment-lined baking sheets and freeze for at least two hours until completely solid to prevent melting during frying.
02 -
In a shallow dish, mix crushed cornflakes with ground cinnamon and granulated sugar until evenly incorporated, ensuring the coating adheres well to the ice cream.
03 -
Roll each frozen ice cream ball quickly in the cornflake mixture, pressing gently to secure the coating. Return the coated balls to the freezer to firm up before frying.
04 -
Pour vegetable oil into a deep fryer or heavy saucepan and heat to 190°C (375°F). Maintaining this temperature is crucial for a quick fry without melting the ice cream.
05 -
Carefully lower one or two coated ice cream balls into the hot oil. Fry for 15 to 30 seconds until the coating is golden and crisp, then remove with a slotted spoon.
06 -
Place fried ice cream balls on paper towels to absorb excess oil. Serve immediately topped with whipped cream, chocolate syrup, and maraschino cherries to contrast hot, crunchy exterior with cold, creamy interior.
# Notes:
01 -
Use gluten-free cornflakes to ensure this dessert is gluten free. Freeze coated ice cream balls thoroughly before frying for best texture. Prepare in advance and fry just before serving for optimal contrast.