Fried Ice Cream Recipe
A dessert features solid frozen ice cream scoops coated in a crispy shell, then flash-fried.
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Instructions
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Preheat 3 inches of oil in a heavy-duty saucepan to 375 F and chill a serving plate.
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Scoop six 3-inch ice cream balls onto a baking sheet and freeze for at least 2 hours until very firm.
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Combine cornflake crumbs, coconut, and cinnamon in a shallow bowl.
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Roll the firm ice cream balls in the crumb mixture, then refreeze for 30 minutes, reserving excess crumbs.
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Beat egg whites and sugar until foamy.
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Dip each coated ice cream ball into the egg mixture, then roll again in the reserved crumbs to coat completely. Freeze for 1 hour.
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Working one at a time, quickly flash-fry each frozen ice cream ball in the hot oil for 8 to 10 seconds until crisp and golden brown.
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Transfer immediately to the chilled plate and serve, optionally with sauce.