Fried Ice Cream Delight (Print)
Vanilla ice cream balls coated in sweet cinnamon cornflakes and flash-fried to create a crispy exterior with a cool creamy center.
# Ingredients:
→ Ice Cream
01 -
950 ml vanilla ice cream
→ Coating
02 -
60 g cornflakes, crushed
03 -
6 g ground cinnamon
04 -
25 g granulated sugar
→ Frying
05 -
950 ml vegetable oil
→ Garnish (optional)
06 -
Whipped cream
07 -
Chocolate syrup
08 -
Maraschino cherries
# Directions:
01 -
Scoop vanilla ice cream into uniform balls and arrange them on a parchment-lined baking tray. Freeze until very firm, at least 2 hours.
02 -
In a shallow dish, thoroughly mix the crushed cornflakes with ground cinnamon and granulated sugar.
03 -
Roll each frozen ice cream ball in the cornflake mixture, pressing gently to ensure complete coverage. Refreeze the coated balls for a further 30 minutes.
04 -
In a deep fryer or heavy-bottomed saucepan, heat vegetable oil to 190°C.
05 -
Gently lower one or two coated ice cream balls into the hot oil, frying briefly for 15-30 seconds until golden brown.
06 -
Transfer immediately to a plate lined with paper towels to remove excess oil. Serve straightaway with optional whipped cream, chocolate syrup, and maraschino cherries.
# Notes:
01 -
Work quickly when frying as the ice cream will begin to melt almost immediately after hitting the hot oil.