Food Network: Fried Ice Cream

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Fried Ice Cream
Recipe courtesy Emeril Lagasse, 2001

Ingredients
1 quart vanilla ice cream
1 cup crushed frosted cornflakes
1 cup sweetened coconut flakes, or 1 cup chopped walnuts, or 1 cup cookie crumbs
2 large eggs
2 tablespoons sugar
Vegetable oil, for frying
Hot chocolate sauce, optional
Whipped cream, optional

Directions
With an ice cream scoop, form 4 large balls of ice cream. Place on a
waxed paper lined sheet and cover with plastic wrap. Freeze for at least 2 hours.
In a bowl, combine the cornflake crumbs with either the coconut, walnuts or cookie crumbs (or any
combination). Spread the mixture in a shallow dish.
Dip the ice cream balls in the crumb mixture and freeze for 30 minutes.

In a bowl, beat the eggs and sugar. Dip the coated ice cream balls into the eggs, then roll in the
crumb mixture, coating completely. Freeze for 1 hour. (If necessary, or for a thicker crust, roll
again in eggs and crumbs until the balls are completely coated.)
Heat the oil in a large pot or fryer to 400 degrees F. One at a time, lower the balls into the oil
and fry until golden brown, about 30 seconds to 1 minute. Remove from the oil and place in a dessert
bowl. Drizzle with chocolate sauce and whipped cream, as desired. Repeat with the remaining ice
cream.