Fried Ice Cream (Print)
Crispy outside, creamy inside—this Fried Ice Cream gets topped with chocolate sauce, dollops of whipped cream, and a cherry for a fun dessert.
# Ingredients:
01 -
2 cups of crushed vanilla wafers, measured after crushing.
02 -
2 cups of crushed corn flakes, measured after crushing.
03 -
1.5 quarts of vanilla bean ice cream.
04 -
2 teaspoons of ground cinnamon.
05 -
4 eggs, beaten until frothy.
06 -
10 maraschino cherries.
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10 tablespoons of whipped cream.
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10 tablespoons of chocolate sauce.
09 -
Peanut oil for frying.
# Steps:
01 -
In a bowl, combine ground cinnamon, crushed vanilla wafers, and crushed corn flakes. Stir until evenly mixed.
02 -
Scoop ¼ cup of ice cream and shape it into a ball. Roll the ice cream ball thoroughly in the crumb mixture. Freeze these for an hour or two to set completely.
03 -
Take the chilled ice cream balls. Dunk each one in the beaten eggs, then roll in more crumbs for full coating. Put them back in the freezer for several hours or leave overnight to firm up.
04 -
Preheat peanut oil in a heavy pot or deep fryer to 375°F (190°C). Fry one ice cream ball at a time for 10–15 seconds, just to turn golden. Work quickly so it doesn’t melt. Place finished balls in the freezer if you’re frying the rest.
05 -
Pour some chocolate sauce over each golden ice cream ball. Add a dollop of whipped cream and pop a maraschino cherry on top before serving.
# Notes:
01 -
Want extra flair? Add cinnamon-flavored tortilla chips when serving.