Fried Ice Cream Recipe

Vanilla ice cream: The base of this dessert, providing a creamy and sweet contrast to the crispy coating.

Cornflakes: Crushed to create a crunchy exterior for the ice cream balls.

Cinnamon: Adds a warm, spicy note to the cornflake coating.

Oil: Used for deep frying the ice cream balls, giving them a golden, crispy exterior.

Honey: Drizzled on top for a touch of sweetness and a beautiful finish.

When preparing the ice cream balls, ensure they are frozen solid before rolling them in the cornflake mixture. This helps the coating adhere better and prevents the ice cream from melting too quickly when fried. Additionally, using a deep fryer ensures even cooking and a perfect golden crust.

• vanilla ice cream - Substitute with coconut ice cream: Coconut ice cream provides a creamy texture and a unique flavor that pairs well with the fried coating.

• vanilla ice cream - Substitute with chocolate ice cream: Chocolate ice cream adds a rich, decadent flavor that contrasts nicely with the crispy exterior.

• cornflakes - Substitute with crushed graham crackers: Crushed graham crackers offer a sweet and slightly nutty flavor that complements the ice cream.

• cornflakes - Substitute with crushed pretzels: Crushed pretzels provide a salty crunch that enhances the overall taste experience.

• cinnamon - Substitute with nutmeg: Nutmeg gives a warm, spicy flavor that works well with the sweetness of the ice cream.

• cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice adds a complex blend of spices that elevate the dish.

• oil for frying - Substitute with coconut oil: Coconut oil has a high smoke point and adds a subtle coconut flavor that complements the ice cream.

• oil for frying - Substitute with vegetable oil: Vegetable oil is neutral in flavor and has a high smoke point, making it suitable for frying.

• honey - Substitute with maple syrup: Maple syrup provides a rich, caramel-like sweetness that pairs well with the fried ice cream.

• honey - Substitute with agave nectar: Agave nectar is a plant-based sweetener that offers a similar sweetness to honey without altering the flavor profile too much.

• Ensure the ice cream balls are completely firm before starting the storage process. This prevents them from losing shape during storage.
• Wrap each ice cream ball individually in plastic wrap. This helps to maintain their shape and prevents freezer burn.
• Place the wrapped ice cream balls in an airtight container. This adds an extra layer of protection against freezer odors and moisture.
• Label the container with the date. Fried ice cream can be stored in the freezer for up to one month for optimal freshness.
• When ready to serve, remove the ice cream balls from the freezer and let them sit at room temperature for a few minutes. This makes them easier to handle and fry.
• If you have leftover fried ice cream, store them in the freezer immediately after cooling. Rewrap them in plastic wrap and place them back in the airtight container.
• To reheat, preheat your oven to 375°F (190°C). Place the fried ice cream balls on a baking sheet and bake for 3-5 minutes until they are warm and crispy.
• Avoid microwaving the fried ice cream as it can cause the ice cream to melt unevenly and the coating to become soggy.
• For an extra touch, drizzle with honey or your favorite topping just before serving to enhance the flavor and presentation.

• Preheat your oven to 375°F (190°C). Place the fried ice cream on a baking sheet lined with parchment paper. Bake for 3-5 minutes until the cornflake coating is crispy and the ice cream is still cold inside.

• Use an air fryer set to 375°F (190°C). Place the fried ice cream in the basket and air fry for 2-3 minutes. This method ensures the cornflake coating remains crunchy while keeping the ice cream intact.

• If you prefer a quicker method, use a microwave with a low power setting. Place the fried ice cream on a microwave-safe plate and heat for 10-15 seconds. This method is less ideal as it may soften the cornflake coating, but it works in a pinch.

• For a stovetop approach, heat a non-stick skillet over medium heat. Place the fried ice cream in the skillet and cook for about 1 minute on each side, just until the cornflake coating is crispy again. Be careful not to melt the ice cream.

• If you have a toaster oven, set it to 375°F (190°C). Place the fried ice cream on a piece of aluminum foil and toast for 3-4 minutes. This method helps maintain the cornflake crunch while keeping the ice cream cold.

• Ice cream scoop: Used to form the ice cream into uniform balls.

• Freezer: Essential for firming up the ice cream balls before and after coating them with the cornflake mixture.

• Mixing bowl: Used to combine and mix the crushed cornflakes and cinnamon.

• Deep fryer: Heats the oil to the required temperature for frying the ice cream balls.

• Thermometer: Ensures the oil reaches and maintains the correct temperature of 375°F (190°C).

• Slotted spoon: Helps to remove the fried ice cream balls from the oil while allowing excess oil to drain off.

• Paper towels: Used to drain the fried ice cream balls and absorb any excess oil.

• Drizzle bottle: Handy for drizzling honey over the fried ice cream balls before serving.

Prepare in advance: Scoop and freeze the ice cream balls a day before to save time on the day of serving.

Efficient coating: Crush the cornflakes and mix with cinnamon ahead of time, storing them in an airtight container.

Quick frying: Use a deep fryer for even and fast frying, ensuring the oil is preheated to 375°F (190°C).

Easy cleanup: Line a tray with paper towels before frying to quickly drain excess oil from the fried ice cream.

Drizzle station: Have the honey ready in a squeeze bottle for quick and easy drizzling.