Fried Ice Cream
User Reviews
5
Fried Ice Cream
Description
This Fried Ice Cream recipe combines the creamy coldness of vanilla ice cream with a crunchy, spiced outer layer made by sautéing crushed cornflakes with cinnamon in butter until golden. The toasted coating delivers a warm, toasty flavor that contrasts with the ice cream's smooth texture.
The ice cream should be firm enough to mold but soft enough to scoop, ensuring it holds shape during coating. After rolling in the cornflake mixture, the ball is served immediately to maintain the crisp shell and cool center experience. Optional toppings like honey, chocolate fudge, whipped cream, and cherries can be added to enhance flavor and presentation.
The coating may be varied by mixing in sweetened shredded coconut or finely chopped pecans for texture differences. Uniformly shaped balls provide consistent coating but dropping scoops directly into the crust is an alternative. This recipe does not include baking or frying after coating, relying on the warmed coating to create the unique contrast.
Ingredients
- 6 cups (162g) corn flakes cereal
- 1/2 cup butter salted
- 2 1/4 tsp ground cinnamon
- vanilla ice cream firm enough to shape but just soft enough to scoop (approx. 32 oz
Optional toppings
- honey or caramel sauce
- chocolate fudge sauce
- Whipped Cream sweetened
- cherries fresh or maraschino
Instructions
- Crush cornflakes: Pour cornflakes into a gallon size resealable bag, seal bag and then use a rolling pin to crush cornflakes to small bits.
- Saute cornflakes and cinnamon in butter: Melt butter in a nonstick 10-inch fry pan over medium heat. Stir in crushed corn flakes and cinnamon and increase heat slightly.
- Cook mixture, stirring constantly until golden brown and fragrant (color will deepen and begin to smell lightly toasty and corn flakes should be crisp), about 2 minutes.
- Let mixture cool: Remove from heat, pour mixture in a shallow dish and allow to cool.
- Shape ice cream: Remove ice cream from freezer, scoop out desired serving size (you should be able to get about 8 individual servings, or 4 big restaurant size sharing servings) and shape into a ball with clean hands.
- Roll ice cream in cornflake mixture: Immediately drop shaped ice cream ball into corn flake mixture and roll to evenly coat, while pressing corn flake mixture around outer surface for a thicker coating.
- Let set: Freeze for 10 - 15 minutes to re-solidify ice cream, keep frozen until ready to serve. Add toppings just before serving.
Notes
- Add sweetened shredded coconut or finely chopped pecans to the cornflake mixture for additional flavor and texture.
- For a less uniform shape, scoop ice cream directly into the coating without shaping into balls.
- Serve immediately after coating to keep the crunchy exterior crisp and the ice cream center cold.
- Toppings such as honey, chocolate fudge, whipped cream, or cherries can be served optionally.
- Toppings and coating do not affect nutritional information which excludes the extras.
User Reviews
Overall Rating
5
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