Fried Ice Cream… the concept wooed me. Contrary to popular belief, fried ice cream is not an ‘innovation’. It has been around for quite sometime.
Ok… the number one thing you need for making fried ice cream is -TIME. You’ve got to plan ahead.
Here are the ingredients you will need:
- Ice cream – Start with a 1/2 litre tub of your favourite flavour. I used London Dairy’s Vanilla. Classic and open to a world of combinations.
- Plain Corn Flakes – One standard box or two small boxes
- 2 large eggs
- Oil for deep frying
- Topping – Chocolate sauce or honey or whipped cream
Let’s get down to business:
- Using an ice cream scoop or spoon drop 5-6 dollops of ice cream on to a tray lined with baking sheet.Don’t bother if they are not round
- Put it in the freezer to firm up for a minimum of 2 hrs. (I put it in the fridge before heading off to work in the morning)
- Put 2 cups of corm flakes into a zip lock back and go at it like you’ve seen a roach making a beeline toward your Christmas pie. I did this after work and is a good stress buster! Reserve the rest or make another batch to use later.
- Take the ice cream out (one at a time) coat it in the corn flakes (shape them as you go and do it fast) and return to the freezer. Go to bed feeling excited and anxious about your treat for tomorrow evening.
- After they have firmed up overnight, crack two eggs, still cold from the fridge, into a bowl, whisk lightly. Drop the ice cream balls one by one in the egg mixture, immediately roll them in the reserved cornflakes (coat them well) and return to the freezer.
- When they have firmed up, heat oil to medium high. Remove them one at a time from the freezer, deep fry for about 10 seconds, drain for less than 5 seconds on a paper towel and serve immediately with topping.
- Topping can be chocolate sauce, warm honey with some berries, whipped cream… just about anything you like.
This is a fry-and-eat-as-it-come- out-of-the-kitchen-recipe. Your guests will probably have to line up 🙂
Watch the magic as it disappears in seconds!