Fried Ice Cream Recipe

Vanilla ice cream: The base of this dessert, providing a creamy and sweet contrast to the crispy coating.

Crushed cornflakes: Adds a crunchy texture to the coating. Make sure they are gluten-free if needed.

Shredded coconut: Adds a tropical flavor and extra crunch to the coating.

Ground cinnamon: Enhances the flavor with a warm, spicy note.

Egg whites: Helps the coating stick to the ice cream balls.

Oil for frying: Used to fry the coated ice cream balls to a golden brown.

When preparing the cornflake mixture, ensure the cornflakes are crushed finely but not to a powder. This will provide a perfect crunchy texture. Use a rolling pin or a food processor to achieve the desired consistency.

• vanilla ice cream - Substitute with coconut milk ice cream: Coconut milk ice cream is a great dairy-free alternative that maintains a creamy texture and rich flavor.

• crushed cornflakes - Substitute with crushed gluten-free cornflakes: Gluten-free cornflakes provide the same crunchy texture without the gluten.

• shredded coconut - Substitute with shredded unsweetened coconut: Unsweetened coconut offers a similar texture and flavor but without added sugars.

• ground cinnamon - Substitute with ground nutmeg: Ground nutmeg provides a warm, spicy flavor that complements the sweetness of the ice cream.

• egg whites - Substitute with aquafaba: Aquafaba, the liquid from canned chickpeas, can be whipped to a similar consistency as egg whites and is a great vegan alternative.

• oil for frying - Substitute with coconut oil: Coconut oil is a healthier alternative for frying and adds a subtle coconut flavor that pairs well with the other ingredients.

• Ensure the ice cream balls are completely frozen before starting the coating process. This helps maintain their shape and prevents melting during frying.

• After coating the ice cream balls with the cornflake mixture, place them on a baking sheet lined with parchment paper. Make sure they are not touching each other to prevent sticking.

• Freeze the coated ice cream balls for at least 3 hours or until they are rock solid. This step is crucial for achieving the perfect texture when fried.

• Once the ice cream balls are fully frozen, transfer them to an airtight container. Layer them with parchment paper between each layer to prevent sticking.

• Store the container in the coldest part of your freezer. Properly stored, the ice cream balls can last up to 1 month without losing quality.

• When ready to fry, ensure the oil is heated to 375°F (190°C). Fry the ice cream balls directly from the freezer to avoid melting.

• After frying, serve immediately for the best texture and flavor. If you have leftovers, refreeze them quickly to maintain their integrity.

• For an extra touch, drizzle with honey and top with whipped cream and cherries before serving.

• Preheat your oven to 375°F (190°C). Place the fried ice cream balls on a baking sheet lined with parchment paper. Bake for 5-7 minutes until the coating is crispy and the ice cream is just starting to soften. Keep a close eye to avoid melting.

• Use an air fryer set to 375°F (190°C). Place the fried ice cream balls in the basket and cook for 3-5 minutes. This method ensures a crispy exterior while keeping the ice cream cold inside.

• For a quick fix, use a microwave with caution. Place the fried ice cream balls on a microwave-safe plate and heat on high for 10-15 seconds. This method is less ideal as it may compromise the texture, but it works in a pinch.

• If you have a toaster oven, preheat it to 375°F (190°C). Place the fried ice cream balls on a tray and heat for 5-7 minutes. This method provides a crispy coating while maintaining the ice cream's integrity.

• Reheat using a stovetop method. Heat a non-stick skillet over medium-high heat. Quickly sear the fried ice cream balls for 10-15 seconds on each side. This method requires careful attention to avoid melting the ice cream.

• Ice cream scoop: Used to form the ice cream into uniform balls for freezing.

• Freezer: Essential for firming up the ice cream balls before and after coating them.

• Shallow bowl: Used to combine and hold the cornflake, coconut, and cinnamon mixture.

• Mixing bowl: Used to beat the egg whites until foamy.

• Deep fryer: Ideal for frying the ice cream balls quickly and evenly.

• Large saucepan: An alternative to a deep fryer for heating the oil to the correct temperature.

• Thermometer: Ensures the oil reaches and maintains the correct frying temperature of 375°F (190°C).

• Paper towels: Used to drain the fried ice cream balls and remove excess oil.

• Tongs: Handy for carefully placing and removing the ice cream balls from the hot oil.

• Serving plates: For presenting the finished fried ice cream, optionally drizzled with honey and topped with whipped cream and cherries.

• Whisk: Used to beat the egg whites until they are foamy.

Pre-scoop ice cream: Scoop and freeze the ice cream balls in advance to save time on preparation day.

Use pre-crushed cornflakes: Purchase pre-crushed cornflakes to skip the step of crushing them yourself.

Prepare coating mix ahead: Mix the cornflakes, coconut, and cinnamon in advance and store in an airtight container.

Quick-freeze method: Use a blast freezer if available to speed up the freezing process.

Efficient frying setup: Have your oil preheated and tools ready to minimize frying time.