Fried ice cream is a delightful dessert that combines the crispiness of fried outer layers with the creamy goodness of ice cream on the inside. While many recipes call for corn flakes to create that crunchy coating, this version offers a delicious alternative without using corn flakes.
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Follow these simple steps to create your own homemade fried ice cream that will surely impress your family and friends.
Ingredients
- 4 cups of your favorite ice cream (scooped into balls)
- 2 cups crushed graham crackers
- 1 cup shredded coconut
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons cinnamon
- 3 large eggs
- Vegetable oil for frying
- Honey or chocolate sauce for drizzling (optional)
- Whipped cream and maraschino cherries for garnish (optional)
Instructions:
- Prepare the Ice Cream Balls: Scoop the ice cream into balls using an ice cream scoop. Place the ice cream balls on a parchment-lined tray and freeze them for at least 2 hours or until they are firm.
- Create the Coating Mixture: In a bowl, combine the crushed graham crackers, shredded coconut, all-purpose flour, granulated sugar, and cinnamon. Mix well to ensure an even distribution of ingredients.
- Coat the Ice Cream: Take each frozen ice cream ball and roll it in the coating mixture until evenly covered. Gently press the coating onto the ice cream to ensure it adheres.
- Double Coating (Optional): For an extra crunchy texture, you can repeat the coating process. Dip the coated ice cream ball into a bowl of beaten eggs and then roll it again in the coating mixture.
- Freeze Again: Place the coated ice cream balls back on the tray and return them to the freezer. Allow them to freeze for at least 4 hours or until they are very firm.
- Heat the Oil: In a deep fryer or a large, deep pan, heat vegetable oil to 350°F (175°C). Make sure there is enough oil to submerge the ice cream balls.
- Fry the Ice Cream: Carefully lower the frozen, coated ice cream balls into the hot oil using a slotted spoon or tongs. Fry each ball for about 20-30 seconds or until golden brown.
- Drain and Serve: Remove the fried ice cream from the oil and place it on a plate lined with paper towels to drain any excess oil.
- Serve and Garnish: Drizzle honey or chocolate sauce over the fried ice cream for added sweetness. Optionally, garnish with whipped cream and maraschino cherries.
- Enjoy: Serve the fried ice cream immediately while it’s still hot and crispy on the outside, and enjoy the delightful contrast of textures and flavors.
Conclusion
Making fried ice cream without corn flakes is a simple yet rewarding process. This recipe offers a creative twist on a classic dessert, providing a crunchy coating without compromising on flavor. Experiment with different ice cream flavors and coatings to create your own signature fried ice cream variation.
How to Make Fried Ice Cream Without Corn Flakes?
Servings: 8
Ingredients
- 4 cups of your favorite ice cream scooped into balls
- 2 cups crushed graham crackers
- 1 cup shredded coconut
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons cinnamon
- 3 large eggs
- Vegetable oil for frying
- Honey or chocolate sauce for drizzling optional
- Whipped cream and maraschino cherries for garnish optional
Instructions
- Prepare the Ice Cream Balls: Scoop the ice cream into balls using an ice cream scoop. Place the ice cream balls on a parchment-lined tray and freeze them for at least 2 hours or until they are firm.
- Create the Coating Mixture: In a bowl, combine the crushed graham crackers, shredded coconut, all-purpose flour, granulated sugar, and cinnamon. Mix well to ensure an even distribution of ingredients.
- Coat the Ice Cream: Take each frozen ice cream ball and roll it in the coating mixture until evenly covered. Gently press the coating onto the ice cream to ensure it adheres.
- Double Coating (Optional): For an extra crunchy texture, you can repeat the coating process. Dip the coated ice cream ball into a bowl of beaten eggs and then roll it again in the coating mixture.
- Freeze Again: Place the coated ice cream balls back on the tray and return them to the freezer. Allow them to freeze for at least 4 hours or until they are very firm.
- Heat the Oil: In a deep fryer or a large, deep pan, heat vegetable oil to 350°F (175°C). Make sure there is enough oil to submerge the ice cream balls.
- Fry the Ice Cream: Carefully lower the frozen, coated ice cream balls into the hot oil using a slotted spoon or tongs. Fry each ball for about 20-30 seconds or until golden brown.
- Drain and Serve: Remove the fried ice cream from the oil and place it on a plate lined with paper towels to drain any excess oil.
- Serve and Garnish: Drizzle honey or chocolate sauce over the fried ice cream for added sweetness. Optionally, garnish with whipped cream and maraschino cherries.
- Enjoy: Serve the fried ice cream immediately while it's still hot and crispy on the outside, and enjoy the delightful contrast of textures and flavors.
