Fried Ice Cream Balls
Enjoy a contrast of crispy, warm coating and cold, creamy ice cream with these Fried Ice Cream Balls, ready in just over 3 hours for a truly indulgent dessert.
Description
Fried Ice Cream Balls offer a delightful twist on traditional ice cream. Firm scoops of vanilla ice cream are coated in a light layer of flour, egg, and a crunchy cornflake mixture infused with cinnamon and sugar. Deep-fried briefly at high temperature, the coating turns irresistibly crisp while the ice cream inside remains perfectly chilled, creating an amazing balance of textures and flavors.
Ingredients
- 1 cup all-purpose flour (125 g)
- 2 large eggs, beaten
- 2 cups crushed cornflakes (120 g)
- 1 teaspoon ground cinnamon (3 g)
- 1/4 cup granulated sugar (50 g)
1 quart vanilla ice cream (950 ml)
Instructions
- Scoop the vanilla ice cream into balls using an ice cream scoop and place them on a parchment-lined tray; freeze for at least 2 hours until firm.
- Prepare a coating station with three separate bowls: one containing the flour, one with the beaten eggs, and one with the mixture of crushed cornflakes, ground cinnamon, and granulated sugar.
- Remove the ice cream balls from the freezer; quickly roll each ball in the flour, dip into the beaten eggs, then coat evenly with the cornflake mixture. Immediately return the coated balls to the freezer for an additional hour to firm up the coating.
- Heat the vegetable oil in a deep fryer or heavy pan to 375°F (190°C). Fry the ice cream balls in small batches for 10–15 seconds until the coating becomes crisp and golden—work swiftly to prevent melting.
- Remove the fried ice cream balls with a slotted spoon, drain briefly on paper towels, and serve immediately to enjoy the perfect balance of hot, crunchy coating and cold, creamy ice cream.