Description
Deep Fried Ice Cream is a crispy, indulgent dessert featuring creamy ice cream encased in a sweet, crunchy Corn Flakes and cinnamon coating, quickly deep-fried for a tantalizing contrast of hot and cold with every bite. Perfect for special occasions or when you want to impress with a fun, restaurant-style treat at home.
Ingredients
Units
Scale
Ice Cream Balls
- 4 cups vanilla ice cream (or flavor of choice)
Coating
- 4 cups Corn Flakes cereal
- 1/2 teaspoon ground cinnamon
- 2 tablespoons granulated sugar
- 4 large egg whites
For Frying
- Oil for frying (vegetable or canola oil, enough for 4-5 inches depth in skillet)
For Serving
- Whipped cream
- Chocolate sauce
- Maraschino cherries (optional)
Instructions
- Form Ice Cream Balls: Scoop ice cream into 8 round balls, each about ½ cup. Place them onto a parchment-lined sheet pan and freeze for 30-60 minutes until very firm.
- Prepare the Coating: Whisk egg whites in a shallow bowl until frothy. Seal Corn Flakes in a zip-top bag and crush with a rolling pin (to desired size). Combine crushed Corn Flakes with cinnamon and sugar in another shallow bowl.
- First Coating: Working one at a time, dip each frozen ice cream ball into the frothy egg whites, coating all over, then roll in the Corn Flakes mixture until evenly coated. Return each coated ball to the freezer immediately.
- Double Dipping: Freeze coated balls for 30 minutes, then repeat the coating process by dipping each again in frothy egg whites and rolling in Corn Flakes mixture for a thick, double layer. Freeze for at least 3 more hours (longer if desired), until completely solid.
- Heat Oil: Fill a deep skillet or Dutch oven with 4-5 inches of oil. Using a thermometer, heat the oil to 375°F. Keep the oil between 370°F and 375°F for frying.
- Frying: Using a large slotted spoon, immerse one ice cream ball at a time into the hot oil, ensuring it is fully covered. Fry each ball for about 10 seconds—just until golden and crispy—then immediately remove and drain briefly on paper towels. Serve right away, or return to freezer if not serving immediately.
- Serving: Top fried ice cream balls with whipped cream, chocolate sauce, and maraschino cherries as desired. Serve immediately for the best crunchy texture.
Notes
- You can use any ice cream flavor instead of vanilla.
- Keep the ice cream balls in the freezer between each step to prevent melting.
- Make sure the ice cream balls are large enough; small balls may melt during frying.
- Do not fry for longer than 10 seconds to avoid melting the ice cream.
- Double coat for extra crunch and security; some coating may fall off during frying.
- Keep egg whites very frothy for best adhesion. Rewhisk as needed.
- Fry only one ball at a time for best control and crunch.
- Serve immediately after frying, as the coating loses crispness if stored too long afterwards.
Nutrition
- Serving Size: 1 ice cream ball (1/8 of recipe)
- Calories: 206 kcal
- Sugar: 18g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 29mg
