Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Watch how to make this recipe.
Fried Ice Cream
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- Level: Intermediate
- Total: 3 hr 25 min (includes freezing time)
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 347
- Total Fat
- 24 g
- Saturated Fat
- 8 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 1 g
- Sugar
- 19 g
- Protein
- 4 g
- Cholesterol
- 29 mg
- Sodium
- 166 mg
Fried ice cream may sound like an oxymoron, but if you prep ice cream the right way you can turn any flavor into this frozen treat that has a crispy warm exterior and creamy cold center. It starts by freezing a scoop of ice cream until firm, then rolling it in a protective coating and freezing again until solid. Once deep-fried, the contrasting textures and temperatures of fried ice cream create an unforgettable dessert experience. While the origins of fried ice cream aren’t clear, it’s often available at Japanese restaurants in the U.S., where it is made with green tea or red bean ice cream that is coated in tempura batter. In this version of fried ice cream, a scoop of creamy vanilla ice cream is encased in a crunchy outer shell of cornflakes and coconut, for the perfect balance of hot and cold, crispy and creamy.
- Level: Intermediate
- Total: 3 hr 25 min (includes freezing time)
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 347
- Total Fat
- 24 g
- Saturated Fat
- 8 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 1 g
- Sugar
- 19 g
- Protein
- 4 g
- Cholesterol
- 29 mg
- Sodium
- 166 mg
Ingredients
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Directions
Special equipment:
a 2.5-ounce ice cream scoop; a deep-fry thermometer- Line 2 baking sheets with parchment paper. Scoop 8 balls of ice cream with a 2.5-ounce ice cream scoop, about 1/2 cup in each ball, onto one of the lined baking sheets. Freeze until firm, about 1 hour.
- Combine the cornflakes, coconut and cinnamon in a medium bowl. Lightly beat the egg whites in a separate bowl until frothy. Dip each ball of ice cream in the egg whites to coat, then roll in the cornflake mixture, pressing on the coating. Transfer to the second lined baking sheet. Freeze for 2 hours.
- Line a plate or baking sheet with 3 to 4 layers of paper towels. Fill a medium pot with about 4 inches of oil and heat over medium until a deep-fry thermometer registers 375 degrees F.
- Fry the balls 1 at a time until golden and crisp, 15 to 20 seconds, then carefully remove with a slotted spoon or spider to the towel-lined plate. Serve immediately, drizzled with caramel and chocolate sauce and topped with whipped cream if desired.
Cook’s Note
Higher-quality ice cream has less air whipped in and results in a firmer scoop that will hold up better to frying.
