Deep fried ice cream is a decadent dessert that is deceptively easy to make. This rich and attractive dessert is often a menu staple at Mexican restaurants but will complement any type of cuisine. If you choose to use homemade ice cream rather than store-bought, make sure the ice cream is very firm. Traditional toppings are cinnamon and honey but can you use any type of confection you like.
- Skill level:
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Things you need
- Cookie sheet
- Ice cream scoop
- Firm ice cream
- Coating such as breadcrumbs or corn flake cereal
- Kitchen tongs or slotted spoon
- Deep fryer or frying pan
- Cooking oil
- Paper towel-lined plate
- Whipped cream
Place a cookie sheet in the freezer for several hours before you begin to make the deep fried ice cream. Using a cool pan will prevent the ice cream from melting while you are working with it.
Use an ice cream scoop to make uniform-sized balls of ice cream. A plain, smooth flavor like vanilla works well for this type of recipe. The ice cream must be very firm in order to form it into balls.
Roll the ice cream balls in a dish of plain breadcrumbs or finely crushed cereal flakes until they are completely coated. Place the coated ice cream onto the chilled cookie sheet and put them back into the freezer for 2 hours.
Heat cooking oil in your deep fryer or frying pan, being careful to avoid hot splatters. Use about 7 cm (3 inches) of oil in a regular frying pan.
Fry the ice cream balls in the oil for 1 to 2 minutes. This is long enough for the coating to brown but not long enough to melt the ice cream. You may need to turn them once in a standard frying pan.
Remove the deep fried ice cream from the oil with kitchen tongs or a slotted spoon. Allow them to drain on a plate lined with paper towels.
Roll the deep fried ice cream balls in a mixture of cinnamon and sugar or drizzle honey over them. Garnish with whipped cream if desired.
Tips and warnings
- Reduce the cholesterol count of deep fried ice cream by baking the topping instead of frying the ice cream balls. Bake the coating, sugar and cinnamon at 175 degrees C (350 degrees F) for 5 to 10 minutes until it is crispy. Coat the ice cream balls, refreeze for 2 hours and then garnish as desired.