Tips for Perfect Fried Ice Cream
- Use a good quality, rich ice cream. Choose any flavor that pairs well with cinnamon, coconut, and cornflakes. (Basically ANY flavor)
- Use sweetened flaked coconut for chewy results. (Yum)
- Don’t over crush the cornflakes.
- Freeze the coated ice cream until very hard. Overnight is best, but at least 4 hours before frying.
- Use a small saucepan with high edges from frying.
- Bring oil temperature up to 360-370℉ after frying each ice cream ball.
- Fry only one ice cream ball at a time.
- Drain on absorbent paper towels.
- Freeze immediately after frying on a baking sheet lined with wax paper.
- DO drizzle with honey. If you’re not a honey fan, a drizzle of chocolate sauce or hot fudge is decadent.
- DO add fresh fruit. Strawberries are my favorite.
- It can be made a week or so in advance. Freeze the fried ice cream until hard. Wrap in plastic wrap individually then store them in a freezer container. Pull out when ready to serve. Top with your favorite toppings.
How to Coat the Ice Cream
- Divide the vanilla ice cream into 6 scoops. Place the scoops onto a wax paper-lined baking sheet. Place in the freezer for at least an hour.
- In the meantime prepared cornflake mixture by crushing cornflakes.
- In a shallow bowl add crushed cornflakes, coconut, and cinnamon. Toss together until cinnamon and coconut are evenly dispersed throughout the cornflake crumbs. Set aside.
- In a shallow bowl beat the eggs and milk together. Set aside.
- Remove ice cream from the freezer and roll into the cornflake mixture. Pressing the mixture firmly into the ice cream and making a large smooth ball.
- Place on a baking sheet and repeat the process for remaining balls of ice cream.
- Roll the cornflake covered ice cream balls into the egg mixture.
- Then roll them in the remaining cornflake mixture.
- Place on a wax paper-lined baking sheet and return to the freezer for several hours. Overnight is best. You want the ice cream to be very hard before frying.
Frying the Ice Cream
In a small 1 quart saucepan with high sides. Heat oil to 360-370℉. Carefully drop the frozen ice cream balls into the hot oil. Cook for 8-10 seconds then roll the ice cream ball over and cook for an additional 5-8 seconds.
Place fried ice cream onto an absorbent paper towel and return tot he freezer. Repeat the process with remaining cornflake coated ice cream. Serve immediately or return to freezer for later use.
Fried Ice Cream
Mexican inspired deep-fried ice cream rolled in cornflakes, sweetened coconut, and cinnamon.
- 1- quart vanilla ice cream good quality
- 3 cups corn flakes crushed
- 1 cup flaked coconut
- 1 tablespoon cinnamon
- 2 eggs
- 1 tablespoon milk
- 1 quarts oil for deep frying
- whipped cream
- fresh strawberries sliced
- Make 6 scoops of ice cream. Place on a pan or baking sheet lined with waxed paper and freeze for at least one hour.
- Meanwhile, in a shallow bowl add crushed corn flakes, coconut, and cinnamon. Stir together. Set aside. In another shallow bowl, beat egg and milk together, set aside.
- Remove ice cream from the freezer and roll and press the cornflake mixture around the ice cream. Like packing a snowball. Then roll the ice cream ball into the egg mixture then back into the cornflake mixture. This will give you a thicker crust. Return to the freezer for at least one hour or until the ice cream is very hard.
Nutrition facts do not include the oil the ice cream is fried in.
This is a previous post from 2011. Printable recipe card, nutrition, photos, and improvements have been made.
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