Fried Ice Cream

Fried Ice Cream | Bakewell Junction

Fried Ice Cream | Bakewell Junction

I had my in-laws over this weekend and my niece wanted fried ice cream for dessert, so that’s what I made.  This recipe is a culmination of a long search for a recipe that reminded me of the dessert my husband and I used to get at a Mexican Restaurant many years ago.  The restaurant has long since closed but they had the best Fried Ice Cream I’ve ever had.  We haven’t found anything like it in any other restaurant.  Some restaurants include coconut which neither my husband or I like.  Others don’t completely encase the ice cream in the crust.

This recipe is the closest I’ve ever come to the Fried Ice Cream we used to get at the restaurant that closed.  One of my brothers-in-law agrees that this recipe is really close to what we remember at the restaurant.  I’ve been making this recipe for several years now and many friends and family are fans of it.

Hope you enjoyed your Fourth of July!  I’d love to hear what you did on the Fourth – leave a comment to let me know.  Thanks.

Enjoy!

Fried Ice Cream

Yield:  5 ice cream balls                  Cook Time:  30 – 35 seconds

Ice Cream Balls:

  • 1 1/2 quart container french vanilla ice cream (I used Breyer’s)
  • 2 1/2 to 3 cups Frosted Flakes cereal
  • 1 teaspoon ground cinnamon
  • 2 eggs, beaten
  • oil for deep frying

Whipped Cream (optional):

  • 8 ounces heavy whipping cream
  • 3 to 4 packets of Splenda or sugar equivalent

Garnish:

  • Honey for drizzling
  • Ground Cinnamon for sprinkling (optional)

Directions:

Step 1:  For the ice cream balls:  Form 5 ice cream balls that are about 2 1/2 to 3 inch in diameter.  I generally do this near the sink so when my hands get too cold, I run them under hot water.  There will be ice cream left over which is great for snacking.  Place ice cream balls in a large bowl lined with wax paper and place in the freezer to harden.  Depending on temperature, freeze 30 minutes to 1 1/2 hours.

Step 2:  In the interim, crush the Frosted Flakes using a food processor or mini chopper.  If you need to, you can crush them in batches.  There will be some finely chopped pieces, as well as, some larger pieces.  Mix the cinnamon into the flakes.  Sift the flakes through a sieve into a medium bowl so the finely chopped pieces are in one bowl and transfer the larger pieces to another bowl.

Step 3:  To coat the ice cream:  After the ice cream balls have hardened, dip an ice cream ball in the beaten eggs and turn until fully coated.  Roll the egg coated ice cream ball in the finely chopped Frosted Flakes.  Repeat with the remaining four ice cream balls.  Place the ice cream back on the wax paper lined bowl.  Freeze the ice cream balls again for 30 minutes to 1 1/2 hours.

Step 4:  After the ice cream balls have hardened again, dip an ice cream ball in the beaten eggs and turn until fully coated.  Roll the egg coated ice cream ball in the remaining larger chopped Frosted Flakes.  Repeat with the remaining four ice cream balls.  Place the ice cream back on the wax paper lined bowl.  Freeze the ice cream balls again for at least 3 to 4 hours.  Transfer the ice cream balls to a freezer bag and continue freezing for up to several weeks until ready to serve.

Step 5:  For the whipped cream:  Place heavy cream in a small deep bowl or the container you’ll use to whip the cream.  Add in the sweetener.  Whisk the mixture until it thickens to the consistency of whipped cream.  This only takes 1 to 2 minutes when I used the whisk attachment of my stick blender.  You can use the whisk attachment of your mixer.

Step 6:  To serve:  Use a small sauce pan that’s deep enough to hold enough oil to cover one ice cream ball plus at least 1 1/2 inches of space at the top so it doesn’t boil over.  Add the oil to the sauce pan and carefully heat oil to 350 degrees.  Use a slotted spoon to carefully lower one ice cream ball into the oil (I generally dip the spoon into the oil first so the ice cream ball doesn’t stick).  Fry for 30 – 35 seconds or a count of 30 – 35.  Remove the fried ice cream ball from the oil and place it in a dessert dish.  Top with whipped cream.  Drizzle with honey to taste and optionally sprinkle sparingly with cinnamon.  Repeat with the remaining ice cream balls.

Enjoy!!!

Recipe adapted from Recipe Cottage, Fried Ice Cream 02 recipe.

This post may also be entered in these linky parties.  Click the here to visit the other great posts in the blog hops.

Advertisements

32 thoughts on “Fried Ice Cream

  1. I remember hearing about fried ice cream at a restaurant in my hometown when I was a teen…but I still haven’t gotten around to trying any! This looks like a super dish to have stocked in the freezer for company or a special dessert with family. I have a feeling my gang would love it!

  2. OMG! How delicious! 😀

    I would never have thought of making fried ice cream…in fact I would think that the hot oil would melt the ice cream. What now that I know how it is done, I can’t wait to try it!

    Found you through Whimsy Wednesdays.

    Toodles,
    Tammy<3

  3. I love fried ice cream, but have never tried making it at home! I want to say thank you for linking to the In and Out of the Kitchen link party. I will be featuring this at my Top 10 Favorites of the In and Out of the Kitchen link party. The post will go live Monday morning!

  4. Pingback: Top 10 from the In and Out of the Kitchen Link Party #24

  5. Pingback: 15 Summer Ice Cream Recipes - Oh My Creative

  6. Thanks for linking up to Whimsy Wednesday! Your recipe has been featured this week on my blog!

    http://www.ohmy-creative.com/kitchen/dessert/15-summer-ice-cream-recipes/http://www.ohmy-creative.com/kitchen/dessert/15-summer-ice-cream-recipes/

    Also, you can add your project {or any project} to my website. I feature them on my main slider on the home page…follow this link to submit your project!
    http://www.ohmy-creative.com/submit-a-project/

    Grab a button if you like…

  7. Pingback: Blueberries Saturday Dishes |

  8. Amazing Idea I don’t think I’ve ever seen fried icecream on the menu – and thanks so much for linking up to my linky!

I'd love for you to leave a comment. I enjoy reading them all.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s