Fried Ice Cream (Print Version)
Ingredients:
01 -
2 cups crushed corn flakes, measured after crushing.
02 -
2 cups crushed vanilla wafers, measured after crushing.
03 -
2 tsp ground cinnamon.
04 -
1.5 quarts vanilla bean ice cream.
05 -
4 eggs, beaten until foamy.
06 -
10 tbsp chocolate sauce.
07 -
10 tbsp whipped cream.
08 -
10 maraschino cherries.
09 -
Peanut oil, for frying.
Instructions:
01 -
Mix crushed corn flakes, crushed vanilla wafers, and ground cinnamon in a bowl.
02 -
Scoop ¼ cup-sized portions of vanilla bean ice cream and shape into balls. Roll each ball in the corn flakes mixture, ensuring full coverage. Place coated ice cream balls in the freezer for 1-2 hours to firm up.
03 -
Remove ice cream balls from the freezer. Dip each one in beaten eggs, then re-coat with the corn flakes mixture. Repeat for full coverage. Freeze the coated balls for at least 3 hours or overnight.
04 -
Heat peanut oil to 375°F (190°C) in a deep fryer or heavy pot. Carefully fry one ice cream ball at a time for 10-15 seconds until golden brown. Be quick to prevent melting. Remove and serve immediately, or return to the freezer while frying the rest.
05 -
Drizzle chocolate sauce over each fried ice cream ball, add whipped cream, and top with a maraschino cherry.
Notes:
01 -
Optional serving suggestion: Serve with cinnamon tortilla chips for extra flavor.