Ingredients
Equipment
Method
- Take your slightly softened vanilla ice cream and scoop out large, firm balls, about 1 to 1.5 inches in diameter. Place these scoops onto a baking sheet lined with parchment paper. You want them to be densely packed to hold their shape.2 quarts good quality vanilla ice cream, slightly softened but not melted
- Once you have all your scoops on the prepared baking sheet, place the entire sheet into the freezer for at least 2-3 hours, or until the ice cream scoops are rock solid. This is a crucial step to prevent the ice cream from melting during the frying process.
- Prepare three shallow dishes or bowls. In the first dish, place the all-purpose flour. In the second dish, place the lightly beaten eggs. In the third dish, combine the finely crushed cornflakes, panko breadcrumbs, cinnamon, and nutmeg. Mix these dry ingredients thoroughly to ensure the spices are evenly distributed.2 cups cornflakes, finely crushed, 1/2 cup all-purpose flour, 2 large eggs, lightly beaten, 1 cup panko breadcrumbs, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg
- Working with one frozen ice cream scoop at a time, carefully roll it first in the flour, ensuring it's lightly coated. Shake off any excess flour. Next, dip the floured scoop into the beaten eggs, letting any excess drip off. Finally, roll the egg-coated scoop in the cornflake and breadcrumb mixture, pressing gently to ensure a thick, even coating. If a thicker coating is desired, you can repeat the egg and breadcrumb steps once more, but make sure the first layer is well-frozen.2 quarts good quality vanilla ice cream, slightly softened but not melted, 1/2 cup all-purpose flour, 2 large eggs, lightly beaten, 2 cups cornflakes, finely crushed, 1 cup panko breadcrumbs
- Once each ice cream scoop is fully coated, place it back onto the parchment-lined baking sheet. Return the entire baking sheet to the freezer for at least another 30 minutes to an hour. This second freeze is essential to reinforce the coating and ensure it adheres to the ice cream during frying.
- When you're ready to fry, pour enough vegetable oil into a heavy-bottomed pot or a deep fryer to reach a depth of about 3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). It's important to maintain this temperature throughout the frying process. Use a thermometer to monitor the oil temperature.4-6 cups Vegetable oil, for frying
- Carefully place one or two coated ice cream scoops into the hot oil. Do not overcrowd the pot. Fry for only 30-60 seconds, or until the coating is a beautiful golden brown and crispy. The goal is to crisp the coating without melting the ice cream core.
- Using a slotted spoon, quickly remove the fried ice cream from the oil and place it on a plate lined with paper towels to drain any excess oil.
- Serve the Fried Ice Cream immediately. Drizzle with your favorite toppings like chocolate sauce, caramel sauce, or a dollop of whipped cream. Add a sprinkle of chopped nuts or colorful sprinkles for extra flair.chocolate sauce, caramel sauce, whipped cream, chopped nuts, sprinkles
Notes
Fried Ice Cream is best enjoyed immediately after frying. Unfried scoops can be stored for up to 2 weeks. Fried ice cream does not store or reheat well.
