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Fried Ice Cream

Fried Ice Cream
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Fried Ice Cream is a unique dessert that combines a crispy, buttery coating with creamy, cold ice cream. This recipe skips traditional deep frying, making it quick, easy, and mess-free while still delivering that classic crunch. Perfect for parties or an indulgent treat at home!

Ingredients

Scale
  • 6 cups (162g) corn flakes cereal, crushed
  • ½ cup salted butter
  • 2¼ tsp ground cinnamon
  • 32 oz vanilla ice cream, firm but scoopable

Optional Toppings:

  • Honey or caramel sauce
  • Chocolate fudge sauce
  • Sweetened whipped cream
  • Fresh or maraschino cherries

Instructions

  1. Crush the Cornflakes: Place cornflakes in a gallon-sized resealable bag. Seal the bag and crush the cereal into small bits using a rolling pin. Aim for a mix of fine crumbs and small chunks for texture.
  2. Toast the Coating: Melt butter in a nonstick skillet over medium heat. Stir in crushed cornflakes and cinnamon. Cook for about 2 minutes, stirring constantly, until the mixture turns golden brown and smells toasty. Transfer to a shallow dish and let cool completely.
  3. Shape the Ice Cream Balls: Scoop out firm vanilla ice cream into 8 evenly sized balls. Use clean hands to shape them into smooth spheres. Work quickly to prevent melting.
  4. Coat the Ice Cream: Roll each ice cream ball in the cooled cornflake mixture, pressing gently to create an even, thick layer of coating. For extra crunch, repeat this step if desired.
  5. Freeze and Serve: Place coated ice cream balls on a freezer-safe tray lined with parchment paper. Freeze for 10–15 minutes or until firm again. Serve immediately with your favorite toppings.

Notes

Serving Suggestions:

  • Serve on chilled plates to keep the ice cream cold longer.
  • Top with honey, caramel sauce, or chocolate fudge for added sweetness.

Tips & Tricks:

  • Ensure the cornflake mixture cools completely before coating to avoid melting the ice cream.
  • For a thicker crust, roll the ice cream balls in the coating twice.
  • Work quickly when shaping and coating to maintain the ice cream’s firmness.

Storage & Reheating:

  • Store coated ice cream balls in an airtight container lined with parchment paper in the freezer for up to 2 weeks.
  • This dessert is best served fresh; reheating is not applicable as it’s meant to be enjoyed cold.

Find it online: https://icecreamin.com/fried-ice-cream/