![]() You end up with a nutty golden brown & crunchy mixture, which perfectly coats your scoops of ice cream (and would also be super yummy on top of so many other desserts!).Īfter a few quick rolls in the corn flake mixture, your normal, everyday scoop of ice cream is transformed into something impressive and delicious to eat. It only takes a few minutes, since all you have to do is crush up your already crunchy corn flakes and then lightly sauté them with a bit of butter, sugar and cinnamon. You start out by pre-scooping your ice cream (either store-bought or my two ingredient, Homemade Ice Cream recipe) and popping it into the freezer while mixing up your crust layer. I’m so excited to show you all the tricks that go into making a “fried” ice cream dessert! My version of this fried ice cream consists of a thick crunchy crust and a perfectly cold creamy ice cream interior, all without the hassle of dealing with messy splattering oil. So, what’s my secret? Well, it’s a mock deep-fried tasting crust that’s made up of crushed and sautéed corn flakes cereal! How to Make Fried Ice Cream (No Fry Version) Serve immediately.WATCH MY RECIPE VIDEO Can you Fry Ice Cream without Frying? Repeat with the remaining ice cream balls. Drizzle with chocolate and/or caramel and top whipped cream and a cherry. Remove from the oil with a slotted spoon and place in a bowl.One at a time, lower the balls into the oil and fry until golden brown (about 30-45 seconds). Heat oil in a large pot or deep fryer to 400 degrees. Freeze for another another hour or so.Repeat this process until the balls are completely covered. Next, coat ice cream balls with corn syrup and roll in remaining mixture from the Ziploc bag.Place them on a baking sheet covered with parchment paper, cover with plastic wrap and freeze overnight. Using the shallow dish for the rest, roll the frozen ice cream bowls in the cereal mixture until they’re completely covered. One portion goes into a Ziploc bag to use later. In a shallow bowl, combine corn flakes, coconut, ground cinnamon and mix together.To get that beautiful, crispy outer shell takes a few steps and a little patience, but well worth it. If you’re under a time constraint and don’t have all day to make these, you can use a smaller ice cream scoop so they will freeze faster. The best way to do this is use gloves so your hands don’t get sticky (and cold!) Pop them in the freezer for at least eight hours but preferably longer, like overnight. You’ll use your hands to roll into balls. Scoop out medium-sized scoops of ice cream, about one cup each in size. I like to provide bowls of extra toppings for guests to decorate their dessert however they like. Maraschino Cherry – can’t have ice cream without a cherry on top!Īdd chopped pecans, crunchy almonds, sprinkles, extra coconut or extra chocolate sauce.Whipped cream – a little or a lot for garnish.Caramel sauce – for a real treat use chocolate AND caramel sauce together.Chocolate sauce – optional, but SO yummy!.Vegetable oil – You’ll use the hot oil to deep fry your ice cream.Corn syrup – one and a half cups of LIGHT corn syrup works best for this recipe.Ground Cinnamon – start with about four teaspoons, then add more to taste.Coconut flakes – two cups sweetened coconut added to the cornflakes mixture gives the shell an extra layer of texture that is so delicious.You could also try Cinnamon Toast Crunch, crushed up. 4 Remove the ice cream from the freezer and remove the plastic wrap. Remove to a shallow bowl and toss with the sugar. Add the crushed cereal and toast until deeply golden and fragrant. Corn Flakes Cereal – You’ll need about three cups of crushed corn flakes. 3 In a medium skillet, melt the butter over medium heat.You can also switch up the flavor of ice cream too! Try chocolate ice cream, butterscotch, Neapolitan, etc. Vanilla ice cream – about three cups for this recipe.Place on baking sheet In an electric skillet or deep-fat fryer, heat oil to 375. Sweet, a hint of spice, and smooth ice cream. Melt butter in a medium skillet over medium heat, then stir in crushed corn flakes and cinnamon and cook stirring constantly for 5 minutes or until golden brown. In a shallow bowl, combine cornflake crumbs and cinnamon. The flavors in this beautiful dessert are unlike anything I’ve ever tried before. It takes a little time, but you will love the end product, and so will your loved ones! Trust me, it’s well worth the effort. This homemade recipe combines two of my very favorite things into one: “fried” and “ice cream”. It’s so satisfying to dig my spoon into the delicate crunchy outer shell to find smooth, cold ice cream in the middle. Nothing tops off a meal at a Mexican restaurant better than a dish of Fried Ice Cream. Frequently Asked Questions about Fried Ice Cream.
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