Fried Ice Cream Treat

Crispy Fried Ice Cream brings together a crunchy outside with a cool inside for a wild texture combo. Inspired by flavors from Mexico, this sweet treat hides chilly, velvety ice cream under a crumbly, golden shell. Hot and crisp on the bite, cold and smooth as you get into the middle. We smash up corn flakes, vanilla wafers, and a touch of cinnamon for that tasty crust.

INGREDIENTS

• Peanut oil: Enough to deep fry everything
• Whipped cream: 10 heaping spoonfuls for a creamy finish
• Chocolate sauce: 10 big spoonfuls to drizzle over top
• Eggs: 4, beaten until light and bubbly
• Ground cinnamon: 2 teaspoons, keeps things spiced up
• Crushed vanilla wafers: 2 cups, packed after smashing
• Crushed corn flakes: 2 cups, measured crushed
• Maraschino cherries: 10, one for each scoop
• Vanilla bean ice cream: 1.5 quarts, super cold

INSTRUCTIONS

Step 1:

Get the oil heated to 375°F. Have it ready for quick frying down the line.

Step 2:

After freezing, dip those ice cream balls into the eggs, smother them in the cereal crumb mix again, and tuck them in the freezer for three hours or overnight.

Step 3:

Shape balls using a quarter-cup of hard ice cream each, roll them through the crushed cereal blend, and stash them in the freezer for about one or two hours.

Step 4:

Drop those balls into hot oil for maybe 10–15 seconds until golden, plate them, then pile on the sauce, whipped cream, and a cherry.

Serving and Storage Tips

• Eat while it's hot and fresh from the fryer—that's when the outside crunch really shines.
• Pop any extras in the freezer—they’ll last close to two weeks, but skip the reheating since the magic fades.

Helpful Notes

• Let the ice cream get as firm as possible before you fry so it won't instantly melt.
• A deep, tall pot keeps those splatters at bay while you're frying.

Tips from Well-Known Chefs

• Chef's advice: try adding a splash of vanilla extract right into your eggs for a flavor kick.

Mastering the Art of Fried Ice Cream

This dessert’s all about timing—make sure every bit gets coated well so it holds up in the oil. Fast fry time makes things crispy but keeps the inside chilly.

Exploring Variations of Fried Ice Cream

Change things up by picking a different ice cream flavor—go with caramel, strawberry, or chocolate for something new. Play with the coating too: toss in nutmeg or swap up the spices however you like.

FAQs

Could I swap out the corn flakes for another cereal?

Yep, toss in puffed rice, graham cracker crumbs, or whatever cereal you love for a new texture.

Which oil is good for frying these?

Go for peanut oil since it doesn’t burn easily, but plain old vegetable oil works if that’s what you’ve got.

Can these be prepped way ahead?

You bet—just shape and freeze the balls before frying, then wait to fry until it’s time to eat.

How do I make these gluten-free?

Just reach for gluten-free corn flakes and vanilla wafers. Same steps, just swap the products.

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Summary

This dessert pairs warm and crunchy with cool and creamy. Take rich vanilla ice cream and roll it in crushed corn flakes, cinnamon, and wafer cookies. Coat with eggs, roll again for max crunch, then freeze before deep-frying to perfection. Finish it with a cherry, whipped cream, and chocolate sauce to wow anyone who tastes it. Great for gatherings or when you just want a sweet treat.