In my earlier post, I wrote about deep fried ice cream, here are the recipes to it
If you are used to ordering this dessert treat when eating out, be reassured that it’s easy enough to make at home too, and it’ll taste just as good.
- 1 litre (33 Oz) ice cream (any flavour).
- Crushed cereal, such as corn flakes, frosted flakes, cinnamon squares, or puffed rice (it is also possible to use finely crushed sweet hard cookies/crackers or plain breadcrumbs).
- Flour (a small bowl of it, approx. 1/2 cup).
- Oil (use an unflavored oil that has a high heat point).
- 2 eggs (beaten in a bowl large enough for dipping).
- Cinnamon and/or sugar (optional).
- Prepare the two baking sheets by lining with a silicon liner or parchment paper.Then place the sheets in the freezer for half an hour prior to making the ice cream balls.
- Scoop symmetrical balls of ice cream.Try to make each scoop about as large as your fist. Make as many scoops as will fit on the baking sheets.
- Harden the scooped ice cream balls in the freezer.Place the sheets of ice cream balls into the freezer and leave them there for at least 30 minutes and up to two hours.
- Set out the bowls for dipping.Place a bowl of flour, a bowl of beaten egg and a bowl of crushed cereal or fine cookie/cracker crumbs in the workspace, in a formation that makes it easy to dip in order.
- Coat the ice cream.Remove the balls from the freezer, then:
- Roll each ice cream ball first in the flour bowl. A little flour over each ball provides increased strength.
- Roll each ice cream ball in the beaten egg.
- Lastly, roll each ball around in the crushed cereal. (For a tastier treat, you can add cinnamon and sugar to the crushed cereal. Just make sure you still have enough cereal bits on the ice cream to coat the surface of the scoop.)
- Alternatively, you may dip the ice cream balls in cake batter to make a thin, donut-like coating. Then either fry the balls directly or sprinkle / roll them in crushed cookie or biscuit crumbs to give a crisp shell.
- Place the ice cream balls back on the baking sheets, then back in the freezer. Freeze for at least two hours before frying.
- At this point, you can keep the ice cream balls frozen for up to two months if needed.
- Fry the coated ice cream balls.Heat up the oil until it shimmers – approx. 185C or 364F. Fry the ice cream balls in batches two at a time to avoid reducing the temperature of the oil. A low temperature won’t fry them crisply. Fry until each ball turns a light/golden brown all over. Remove as soon as it’s done.
- Serve the ice cream balls.Serve immediately after frying, with chocolate or caramel sauce or other favourite sauce.
- If you’d like the dessert to be colder, place it back into the freezer for a few more minutes after its fried, then pull out and serve a little colder. This is a personal preference and isn’t essential.
Kennice Angle, Food Maker at Hungry Forever, shows as how to deep fry an ice-cream without melting it?
Fried ice cream, a favourite Mexican dessert. One must be very quick while preparing and serving this recipe. It is crunchy from outside and creamy from inside.
- 1 quart vanilla ice cream
- 1 cup crushed frosted cornflakes
- 1 cup sweetened coconut flakes or 1chopped walnuts, or 1cookie crumbs
- 2 Large Eggs
- 2 tablespoons sugar
- vegetable oil for frying
- Hot chocolate sauce optional
- whipped cream optional
- With an ice cream scoop, form 4 large balls of ice cream. Place on a waxed paper lined sheet and cover with plastic wrap. Freeze for at least 2 hours.
- In a bowl, combine the cornflake crumbs with either the coconut, walnuts or cookie crumbs (or any combination). Spread the mixture in a shallow dish.
- Dip the ice cream balls in the crumb mixture and freeze for 30 minutes.
- In a bowl, beat the eggs and sugar. Dip the coated ice cream balls into the eggs, then roll in the crumb mixture, coating completely. Freeze for 1 hour. (If necessary, or for a thicker crust, roll again in eggs and crumbs until the balls are completely coated.)
- Heat the oil in a large pot or fryer to 400 degrees F. One at a time, lower the balls into the oil and fry until golden brown, about 30 seconds to 1 minute. Remove from the oil and place in a dessert bowl. Drizzle with chocolate sauce and whipped cream, as desired. Repeat with the remaining ice cream.
Tips to Remember
- It’s the same principle as making baked Alaska. The ice cream needs to be frozen quite hard, and the cooking time fast enough so the heat barely penetrates past the layer of batter. The trick is to have a batter thick enough to coat the ice cream, and thin enough so it doesn’t take a long time to cook.
- Air is not a good conductor of heat. Hence the heat travelling towards the ice cream would be much slower if there is more air between the ice cream and batter.