CRUNCHY FRIED ICE CREAM DESSERT RECIPE

Because this Fried Ice Cream dish is so delicious, you will want to prepare it as often as humanly possible. This delectable treat consists of scoop after scoop of ice cream that has been coated in a coating of crunchy corn flakes and then deep-fried to achieve a crispy shell. Because it is topped with chocolate sauce, whipped cream, and a maraschino cherry, this dessert is the best one that has ever been created.

If you’ve never had fried ice cream, you’re not getting the full experience. The warm, flaky outside provides a pleasant contrast to the cold, velvety interior of the ice cream, which is what makes this dish so enjoyable to consume. It’s like having the best of both worlds: crunchy and silky. Additionally, the ice cream topping may be kept in the freezer for up to two days, making it an excellent choice for preparations that need to be made in advance.

It is unknown when this popular ice cream treat first came into being; some say the late 1800s in Philadelphia, others say the 1983 World’s Fair in Chicago, and still others cite tempura restaurants in Japan. I don’t care where the inspiration for this dessert recipe came from; I can assure you that it will be completely gone within minutes of being served to your guests no matter what.

INGREDIENTS REQUIRED FOR THE RECIPE

  • Ice cream: personally, vanilla is my favorite taste, but any flavor can do in a pinch. The ice cream with the finest flavor is the kind that is made with real milk and cream.
  • Corn flakes, and you absolutely need to be sure you choose the unfrosted variety. Because corn flakes offer the greatest potential for a crispy exterior, I strongly advise that you make sole use of them.
  • The meal is given a beautiful toasted flavor thanks to the ground cinnamon, which makes it the perfect finishing touch.
  • The cornflakes really only adhere to the ice cream because of the egg whites that are called for in the recipe.
  • It is ideal to use a neutral oil when frying the ice cream so that it does not end up tasting like the oil in which it was cooked.

MEASUREMENTS FOR INGREDIENTS

  • 1 pint vanilla ice cream
  • 2 cups corn flakes finely crushed (56g)
  • 1 teaspoon ground cinnamon
  • 3 teaspoons sugar
  • 2 large egg whites
  • vegetable oil for frying

Toppings:

  • chocolate sauce
  • whipped cream
  • maraschino cherries

NUTRITIONAL VALUE

Calories: 550kcal | Carbohydrates: 59g | Protein: 8g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 291mg | Potassium: 365mg | Fiber: 2g | Sugar: 39g | Vitamin A: 855IU | Vitamin C: 4mg | Calcium: 185mg | Iron: 4mg

OTHER DETAILS

Prep Time 10 minutes

 Cook Time 1 minute

 Freeze Time 3 hours 30 minutes

 Total Time 3 hours 41 minutes

 Servings 4 servings

 Calories 550kcal

Equipment

  • Small tray
  • Mixing Bowls
  • Small pot

DIRECTIONS FOR MAKING THIS RECIPE

  1. Prior to lining a small baking sheet with wax or parchment paper, place the sheet in the freezer or refrigerator for a few minutes so that the temperature drops. Ice cream should be portioned out into four substantial servings, which should then be placed on the tray that has been prepared. It takes around half an hour in the freezer for the liquid to change into a solid state.

2. In the meantime, mix the sugar, cinnamon, and 2 tablespoons of sugar together in a separate bowl with the corn flakes. In a medium bowl, you should whisk together the egg whites with the remaining 1 teaspoon of sugar until the mixture is smooth and just a little bit frothy.

3. Roll a frozen scoop of ice cream in the corn flakes mixture to coat it after the ice cream has been frozen first. After turning to coat in the egg whites, transfer to a bowl to finish.

4. The fourth step is to coat the ice cream completely with the corn flakes and then serve it. To do this, return the scoop to the corn flakes. To the tray, thank you very much. Place in the freezer for no more than two hours, but preferably three.

5. Fill a small saucepan with frying oil to a depth of three inches. Over medium heat, the food should be cooked to a temperature of 360 degrees Fahrenheit on a deep-fry thermometer. Utilizing a slotted spoon, slowly lower each ice cream ball into the heated oil until it is completely submerged. Fry each piece separately for eight to ten seconds. Take the spoon out of the oil and give it a quick tap on the side of the pan to remove excess oil.

6. The sixth step is to plate the fried ice cream and serve it. If you like, you may finish it off with some chocolate sauce, whipped cream, and a cherry on top. Immediately begin to serve the guests.

PROFESSIONAL GUIDE TO MAKING THIS RECIPE

  • Make frequent observations of the oil’s temperature. If there is an excessive amount of heat coming from the oil, the exterior may crack, and ice cream will fall into the oil below.
  • Because fried ice cream melts so quickly, it’s best to serve it as soon as possible after making it. The balls after coated should be kept in the freezer until they are ready to be eaten because this is the best way to store them.
  • The ice cream can be made more manageable by scooping by first softening it by running the ice cream scoop under hot water.
  • You can effortlessly create ice cream desserts that are exactly spherical when you use an ice cream scoop. In the event that you do not have an ice cream scoop, you can get by with a spoon and your hands. Put on some gloves if you don’t want the ice cream to melt too quickly as a result of your hands being too warm. This is the best way to avoid the problem.
  • The process of freezing should not be pushed through. If the ice cream scoops are not completely frozen before being deep fried, the process will not work properly.

FAQs

How is it that ice cream stays frozen?

Because a generous scoop of frozen ice cream can maintain its solid state for the full 10 seconds it spends in the oil, deep-fried ice cream won’t melt. For this reason, proper freezing and sizing of ice cream scoops before to deep-frying is crucial. The corn flakes and egg whites work together to form a protective shell that prevents the hot oil from melting the ice cream. Coat the ice cream completely so that it doesn’t melt while frying.

Is there anything else I can put in the coating?

Corn flakes can be substituted with vanilla wafers, graham crackers, digestive biscuits, or chopped almonds if you don’t have any on hand.

With the ice cream, what else can I serve?

You may top the ice cream with anything you like; my personal favorites are chocolate sauce, whipped cream, and maraschino cherries, but other options include caramel sauce, sprinkles, fresh berries, honey, cinnamon sugar, and small chocolate chips.

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