Fried Ice Cream
User Reviews
5
Fried Ice Cream
Description
Fried Ice Cream combines cold vanilla ice cream and a crispy coating of corn flakes, coconut flakes, and cinnamon to create a dessert with a warm, fried exterior and a cool, creamy center. The ice cream is shaped into balls and well frozen, then coated twice—first in the crunchy mixture and corn syrup, then again after freezing—ensuring a thick, crunchy crust that holds together during frying. The quick fry at high temperature develops a golden crust in about 30 to 45 seconds.
This dessert is typically served drizzled with chocolate and caramel sauces, topped with whipped cream and a maraschino cherry to complement the sweet and slightly spiced coating. The interplay of textures and temperatures makes it a memorable dessert experience.
Using gloves during shaping prevents sticky hands and preserves the ice cream’s shape. The ice cream balls need thorough freezing between coating steps to maintain firmness for frying. Adjust the cinnamon amount to taste.
Ingredients
- 3 c vanilla ice cream
- 3 c. corn flakes crushed
- 2 c. coconut flakes
- 4 tsp. cinnamon or to taste
- 1 1/2 c corn syrup
- cooking oil for frying
- chocolate topping
- caramel topping
- Whipped Cream
- Cherry
Instructions
- Scoop out medium-sized scoops of ice cream (appx. 1 cup size) and roll into balls (you can do this using gloves so your hands don't get all sticky). Freeze for about an hour roll.
- Meanwhile, combine corn flakes, coconut, and cinnamon and divide into two equal portions. Put one potion in a Ziploc bag to use later and put the remaining portion in a bowl. Roll ice cream balls in corn flake mixture. Put on a plate, cover with plastic wrap and freeze overnight.
- Coat ice cream balls with corn syrup and roll in remaining mixture (the one you put in the plastic bag). You want the balls completely coated, so if needs be, re-coat the balls with corn syrup and roll again in the mixture.
- Freeze another hour or so.
- Heat oil in a large pot or deep fryer to 400 degrees. One at a time, lower the balls into the oil and fry until golden brown (about 30-45 seconds). Remove from the oil and place on a bowl or small plate.
- Drizzle with chocolate and/or caramel and top whipped cream and a cherry. Repeat with the remaining ice cream balls. Serve immediately.
Notes
- Use gloves when shaping ice cream balls to avoid sticky hands and keep the ice cream firm.
- Freeze the coated ice cream balls overnight to ensure they hold their shape during frying.
- If short on time, use smaller scoops to reduce freezing duration.
- Nutrition information does not include toppings; adjust accordingly if adding sauces and whipped cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 808 kcal
% Daily Value*
| Calories | 808kcal | 40% |
| Carbohydrates | 183g | 61% |
| Protein | 11g | 22% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 29mg | 10% |
| Sodium | 968mg | 40% |
| Potassium | 344mg | 7% |
| Fiber | 6g | 24% |
| Sugar | 91g | 182% |
| Vitamin A | 2400IU | 48% |
| Vitamin C | 25mg | 28% |
| Calcium | 137mg | 14% |
| Iron | 35mg | 194% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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