Deep-fried ice cream has a crispy outside, and a creamy interior, and is absolutely delicious in every bite. It’s simply delicious how the cold, creamy ice cream contrasts with the warm, crunchy coating. Ideal deep-fried ice cream without the mess! Think about how decadent it is when creamy vanilla ice cream is made into rounds, rolled through a sautéed buttery cinnamon cornflake topping, and then drizzled with chocolate or caramel sauce. One of our preferred methods of eating an ice cream sundae is with fried ice cream! A crunchy coating of cornflakes and broken cookies is applied to scoops of ice cream before being fried to create a crispy shell.
This homemade version of fried ice cream has all the same benefits as the traditional form, but without time-consuming preparation procedures, oily mess, or laborious tasks. We choose to attempt simply cooking (more accurately, sautéing) the corn flake coating before rolling the ice cream in it. The choice between butter and oil is also obvious. We choose to cook in butter since it tastes so much better. If the frying procedure for fried ice cream has scared you away from making it at home. You’ll like this delectably decadent, simple-to-prepare dessert!
What is Deep-Fried Ice Cream?
A dish called “fried ice cream” is made of ice cream scoops that have been battered or breaded. The result is a dish that is hot and crunchy on the surface and cool and creamy in the middle. They are quickly deep-fried till golden brown. Simply a scoop of frozen ice cream covered in crushed cereal or cookie crumbs and cooked in hot oil is known as fried ice cream. The ice cream within stays firm and cold while the exterior layer of the cereal/cookie combination crisps up and turns a lovely golden brown color. It’s a treat that will alter your course of life!
The crucial component is the advanced preparation of the frozen ice cream scoops. You will cover them with crushed cornflakes after dipping them in beaten egg whites and verifying that they are firm. When that is complete, they are prepared for deep frying, where they will become crispy and golden. Put whipped cream and a cherry on top after drizzling the fried ice cream with chocolate or caramel sauce. When you think ice cream can’t get any better, you’re proven wrong by this dish, which elevates it to a whole new level of greatness.
How to Make Deep-Fried Ice Cream?
The ideal deep-fried ice cream without the mess! Rounds of smooth vanilla ice cream are made, then covered with a sautéed buttery cinnamon cornflake topping and drizzled with either chocolate or caramel sauce. When serving it as an ice cream sundae, you could really cheat by simply sprinkling the warm, buttery cornflakes combination on top of the ice cream.
For a slightly different flavor, you can use chopped pecans or sweetened coconut in place of some of the cornflakes. If you don’t want absolutely uniform fried ice cream, you don’t have to mold the ice cream with your hands.
- 10 ice cream scoops
- 2 cups of finely crushed cornflakes
- 1 1/2 cups of vanilla sandwich cookies, finely crushed (like Golden Oreos)
- 2 tablespoons of cinnamon powder
- 1 tablespoon of sugar, granulated
- 3 whisked eggs
- Caramel, chocolate, or cinnamon sugar sauces
- sufficient vegetable or canola oil for deep-frying
- caramel sauce
- Banana slices
- chopped nuts
- fresh berries
- fudge sauce made of chocolate
- whipped cream with added sugar
- rainbow-colored sprinkles
- candy that has been crushed
- To portion out 10 scoops of ice cream, use a large ice cream scoop (approximately 2/3 cup) and set the portions in a 9 by 13 pan. The ice cream scoops should be solid after one hour of freezing under a tight cover.
- Crushed cornflakes, cookie crumbs, cinnamon, and granulated sugar should be combined in a sizable basin while the ice cream is frozen.
- When the ice cream is solid, dip each scoop into the whisked eggs before rolling in the cornflakes mixture. Place once again in the eggs and then thoroughly coat with cornflakes. Return the ice cream scoops to the pan, cover tightly once again, and freeze for at least three hours or overnight. The ice cream must be thoroughly frozen in order to fry it correctly.
- When you’re ready to fry, fill a big Dutch oven to a depth of at least 4 inches. The oil should be heated to a temperature of 375°F over medium heat. Keep the ice cream in the freezer until you’re ready to dip it into the hot oil.
- Place the items into the hot oil in groups of one or two at a time, and fry for about 20 seconds, or until golden brown. Remove from the hot oil right away and serve right away, or put it back in the freezer until you’re ready to serve. Repeat with the remaining ice cream scoops. Add your preferred toppings to the fried ice cream before serving and eating.
How does Fried Ice Cream Work?
Ice cream is taken out of the carton, rolled in frosted flakes, cornflakes, or batter (this is done right before frying), and then frozen overnight on a baking sheet in the freezer. This makes the ice cream super cold so that it won’t melt when being fried. A scoop of hard-frozen ice cream is breaded or coated in batter, then swiftly deep-fried to create a warm, crispy coating around the still-cold ice cream.
This dish is known as “fried ice cream.”When ice cream is served in individual serving scoops rather than a full carton, it freezes more solidly. After that, all you have to do is rapidly fried it to crisp up the crust. Whipping cream, fruit, and caramel or chocolate sauce go on top. Fried ice cream (0.67 cups) has 250 calories, 13.5g of fat, 28g of net carbs, 29.1g of total carbs, and 3.5g of protein.
How Come the Ice Cream doesn’t Melt?
The ice cream balls should be able to resist a brief period of time in hot oil if they are big enough and sufficiently frozen. Before placing your ice cream balls in the fryer, make sure they are incredibly solid. Give yourself three hours to freeze before deep-frying.
It’s crucial to properly cover the ice cream scoops with the egg white and cornflakes mixture. They combine to form an almost impermeable coating that shields the ice cream from contact with oil. The ice cream balls should therefore be twice-rolled in the crust mixture before being frozen and fried.
The secret to this extent-frozen dairy treat that defies expectations is a protein called BslA, which causes the air, fat, and water in ice cream to clump together, preventing melting and keeping it firm even when left outside in warm weather. This protein also prevents the formation of ice crystals, simulating the smooth texture of high-end ice creams. By definition, ice cream melts after being removed from the freezer. Given that ice cream melts more quickly when it has more water than fat, vanilla melted the fastest. The slowest melting shape is a crescent-shaped cube. It is ideal to twice roll the ice cream balls in the crust mixture before freezing and frying them.
Can I Use Ice Cream with a Different Flavor?
Yes! The benefit of preparing homemade fried ice cream is that you may use any flavor of ice cream. Just be sure the cinnamon in the fried cornflake covering pairs well with the ice cream flavor. It doesn’t have a Mexican flavor, but it has a blueberry crumble flavor. Making your own dessert allows you to experiment with flavors, which is amazing.
Consider this recipe as a starting point for your fried ice cream endeavors; feel free to make adjustments. Consequently, any kind of ice cream will do for this dessert, however vanilla ice cream is ideal. If you only have vanilla ice cream but find yourself wishing you had another flavor, combine the vanilla ice cream with any flavorings you like and beat until combined.
Some flavoring options include fresh fruit, coffee, peanut butter, chocolate sauce, crushed candy, cookies, and fresh berries. The following nuts go well with ice cream: almonds, walnuts, pecans, macadamia nuts, and cashews. Consider how they are utilized in classic recipes like Rocky Road. For a different flavor, you can mix them with chocolate chips or fresh fruit.
Which Deep-Frying Oil is the Healthiest?
Deep-frying is best done using olive or avocado oil. From a health or environmental standpoint, peanut and palm oils are less suited. More monounsaturated fats than polyunsaturated fats are present in high-oleic canola oil. According to the Canola Council, compared to other oils heavy in polyunsaturated fats like maize, peanut, and safflower, it is more stable, enabling greater heat tolerance and making it a better choice for deep frying.
Despite having a lot of saturated fats, coconut oil has a positive impact on a person’s high-density lipoprotein (HDL) levels. The “good” cholesterol, commonly known as HDL, helps to lower levels of undesirable high cholesterol. Olive oil, which is rich in beneficial monounsaturated fat, is best utilized while cooking in a medium- or low-heat setting.
The flavor is superb in extra-virgin olive oil of high quality, making it a perfect option for salad dressings. Sesame oil functions best when heated only very slightly or not at all because it has a more evenly distributed mixture of monounsaturated and polyunsaturated fats. To keep the nutrients, you can also use it in salads and no-cook recipes. Resveratrol, a substance that aids in the prevention of cancer and heart disease, is abundant in the delicious oil peanuts. Regarding monounsaturated and polyunsaturated fats, this oil has a good balance. Because grapeseed oil has a medium-high smoke point, you can use it safely for a number of culinary methods.
One of our favorite summertime fair delights is fried ice cream (and there are many other delectable fried foods available at the fair, so this is saying something). It’s true that we enjoy the contrast between the hot, crunchy coating and the cold, frozen ice cream, but also we enjoy it since it’s the only time I’ve ever had it since it seemed so challenging and frightening to make at home.
After rolling the ice cream balls in the cereal mixture to coat them, put them back in the freezer to harden. After that, either eat the ice cream balls plain or take it a notch higher by adding chocolate (or caramel) sauce and just-whipped cream. With none of the mess or splattering oil associated with traditional fried ice cream, this recipe delivers all the flavor and crispiness.