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.
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
- Honey for drizzling
- Ground Cinnamon for sprinkling (optional)
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.
Recipe adapted from Recipe Cottage, Fried Ice Cream 02 recipe.