Ingredients for Deep Fried Ice Cream
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How to Make Deep Fried Ice Cream
- Scoop your favorite ice cream into 1-inch diameter balls (about the size of a golf ball, not a baseball for easier frying).
- Place the ice cream balls on a parchment-lined baking sheet and freeze for at least 2 hours, or preferably overnight, until solid.
- In a shallow dish, crush 1 cup of corn flakes into coarse crumbs. In another shallow dish, whisk 2 large eggs.
- Roll each frozen ice cream ball in the corn flake crumbs, ensuring it's fully coated.
- Dip the cornflake-coated ice cream ball in the whisked eggs, allowing any excess to drip off.
- Roll the egg-dipped ice cream ball back into the corn flake crumbs, pressing gently to adhere the crumbs completely.
- Place the coated ice cream balls back on the parchment-lined baking sheet and freeze for another 30 minutes to re-harden.
- Heat about 2 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C).
- Carefully place 2-3 ice cream balls into the hot oil. Fry for 15-20 seconds, or until golden brown and crispy. Do not overcrowd the pot.
- Remove the fried ice cream balls with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Immediately sprinkle with 1 teaspoon of ground cinnamon. Top with a dollop of whipped cream (about 1 tablespoon per serving) and drizzle with honey (about 1 teaspoon per serving).
Nutrition Information (Approximate per serving)
Sodium
64 g
Sugar
1516g
Fat
457g
Carbs
151g
