I’ve been astounded at the whole concept of fried ice cream for quite some time.
Like ice cream?
How on earth…?
As a devoted foodie and one of the most curious creatures on the planet, I just needed to find out.
So the big day has come. I grabbed the necessary ingredients and tools and started exploring.
And I’ve found out this: fried ice cream is surprisingly easy to make (if you know the tricks), it is beyond tasty, and you hear a lot of ‘WOW’ from your family and guests when you serve it.
Now I’d love to share the recipe with you…
To start the whole process, you will need these ingredients.
1. You will also need an ice cream scoop (or two soup spoons).
I dipped them in warm water, it helps to scoop the ice cream more smoothly.
2. Grab your favorite ice cream.
Vanilla is my favorite, hands down.
3. Using the scoop or two spoons, make 8 1/2-cup scoops.
4. Drop the scoops of ice cream onto a tray lined with waxed paper.
To make the surface of the scoops more even, I rolled them between the palms of my hands for a very, very little while.
5. Place the ice cream scoops into the freezer for about 1 hour.
6. Meanwhile, in a plastic bag (or in a food processor)…
… crush the corn flakes.
7. Add the coconut.
8. And the cinnamon.
9. Shake the ingredients until they combine nicely.
10. Place the coating ingredients in a shallow bowl.
11. In a plate, whisk the eggs with milk for about 1 minute.
12. Remove the ice cream scoops from the freezer and roll them first in the dry coating…
13. …then in the egg mixture…
14. …and finally in the dry coating mixture again.
You can now use the palms of your hands again to help the corn flakes adhere to the surface of the scoops better. But keep it short, the ice cream gets soft quickly.
15. Place on a tray or plate lined with waxed paper and return to the freezer for at least 3 hours.
It is very important to freeze the ice cream until it is very hard. I recommend leaving the scoops in the freezer overnight, if possible.
16. In a small saucepan, heat the oil until medium-hot (about 360 °F – 200 °C).
To test whether the oil is the right temperature, drop one corn flake into the pan. If within a 20-second period its edges turn slightly brown, then the temperature is just fine.
17. Removing the ice cream scoops from the freezer one at a time, drop them into the hot oil and fry for 20-25 seconds, turning them halfway through.
18. Then remove the scoops from the oil and place them on paper towels to absorb the grease.
19. Drizzle each scoop with one teaspoon honey and serve immediately.
Instead of honey, you can drizzle with any topping you like – toffee, chocolate, fruit.
And most importantly, enjoy dear friends.
This is poetry on a plate.
So, what do you think? Would you try this? And if so, what ice cream flavor and toppings would you choose?
(This recipe makes 8 1/2-cup scoops. Source: SimplySoGood.com.)
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