Fried Ice Cream is a delightful fusion of crispy and creamy textures, delivering a warm, crunchy coating and a cold, melty center. This indulgent dessert is made by coating vanilla ice cream with a mix of corn flakes, vanilla wafers, and cinnamon. After being frozen, the coated ice cream balls are quickly deep-fried for a golden crust. To serve, they are drizzled with chocolate sauce, topped with whipped cream, and finished with a cherry. It’s a fun treat for parties or special occasions.
Fried Ice Cream is a mouthwatering dessert known for its unique blend of textures and flavors. Originating from Mexican cuisine, this treat features a crispy, golden coating that encases a cold, creamy center. The magic lies in the contrast—while the exterior is hot and crunchy, the ice cream inside remains deliciously cold. This recipe uses crushed corn flakes, vanilla wafers, and cinnamon to create a sweet, spiced crust.
INGREDIENTS
- Crushed corn flakes: 2 cups, measured after crushing
- Crushed vanilla wafers: 2 cups, measured after crushing
- Ground cinnamon: 2 tsp
- Vanilla bean ice cream: 1.5 quarts
- Eggs: 4, beaten until foamy
- Chocolate sauce: 10 tbsp, for drizzling
- Whipped cream: 10 tbsp, for topping
- Maraschino cherries: 10, for garnish
- Peanut oil: For frying
INSTRUCTIONS
- Step 1:
- Mix crushed corn flakes, vanilla wafers, and cinnamon in a bowl.
- Step 2:
- Scoop ¼ cup-sized portions of ice cream, shape into balls, and roll in the corn flakes mixture. Freeze for 1-2 hours.
- Step 3:
- Dip frozen balls in beaten eggs, re-coat with the corn flakes mixture, and freeze for 3 hours or overnight.
- Step 4:
- Heat oil to 375°F, fry each ball for 10-15 seconds, then serve immediately with toppings.
Serving and Storage Tips
- Serve immediately after frying for the best texture.
- Freeze any leftovers for up to 2 weeks, but note that reheating is not recommended.
Helpful Notes
- Ensure the ice cream is firm before frying to prevent melting.
- Use a deep pot to avoid splattering during frying.
Tips from Well-Known Chefs
- Chef's tip: For extra flavor, add a hint of vanilla extract to the beaten eggs.
Mastering the Art of Fried Ice Cream
Fried Ice Cream is a dessert that requires both precision and timing. Ensure that the coating process is thorough, as it forms the protective barrier that keeps the ice cream intact while frying. The quick frying process gives the dish its characteristic crunchy crust while maintaining the cold core.
Exploring Variations of Fried Ice Cream
Try experimenting with different flavors of ice cream or coating mixtures. Chocolate, strawberry, or even caramel ice cream can offer exciting variations. Adjust the cinnamon or add spices like nutmeg for a seasonal twist.
FAQs
Can I use a different type of cereal for the coating?
Yes, feel free to try different cereals like crushed graham crackers or puffed rice for a twist.
What oil works best for frying?
Peanut oil is recommended for its high smoke point, but vegetable oil is a suitable alternative.
Can I make this dessert ahead of time?
You can prepare and freeze the coated ice cream balls in advance, but fry them just before serving for the best results.
Is there a gluten-free version of this recipe?
Yes, use gluten-free corn flakes and wafers for a gluten-free adaptation of this recipe.
Summary
Fried Ice Cream combines the best of both worlds—a warm, crispy exterior paired with a cold, creamy center. Made with vanilla bean ice cream rolled in a mixture of crushed corn flakes, vanilla wafers, and cinnamon, this treat is then coated in beaten eggs and re-coated for extra crunch. After freezing, the ice cream balls are deep-fried briefly to achieve a golden crust. Serve with a drizzle of chocolate sauce, a dollop of whipped cream, and a cherry on top for a dessert that's sure to impress. Ideal for sweet cravings or festive occasions, this recipe offers a mix of contrasting textures and flavors that’s both fun and delicious.