Fried Ice Cream with Cinnamon Cornflake Crust
Fried Ice Cream is a delightful fusion of hot and cold, an unexpected joy for the senses. Legend has it that this dish has roots in various cultures, from Mexican to Asian cuisines, wherever the idea of crispy and creamy intertwines. Its special charm lies in the creamy ice cream encased in a crispy, fried shell, offering a contrasting texture that elevates any dining experience.
Equipment
- Large baking sheet
- Parchment paper
- Spring-loaded ice cream scoop
- Deep heavy-bottomed saucepan or deep-fryer
- Instant-read or deep-fry thermometer
- Slotted spoon or spider strainer
- Medium mixing bowl
Ingredients
- 4 cups premium vanilla ice cream approximately 1 quart / 1 litre, or any preferred flavour
- 2 cups cornflake cereal crushed finely, 60g / 2oz
- 1 large egg beaten, 50g
- 2 teaspoons cinnamon ground, 5g
- 4 cups vegetable oil for deep frying, 1 litre / 32 fl oz — amount may vary by pot size, oil must be deep enough to fully submerge one ice cream ball
Instructions
- Scoop the ice cream into four large balls and place them on a baking sheet lined with parchment paper. Freeze for at least 2 hours until very firm.4 cups premium vanilla ice cream
- In a bowl, mix the crushed cornflakes with cinnamon until evenly combined.2 cups cornflake cereal, 2 teaspoons cinnamon
- Remove the ice cream balls from the freezer. Dip each ball into the beaten egg, letting excess drip off, then roll in the cornflake mixture, pressing gently so the coating adheres evenly.4 cups premium vanilla ice cream, 1 large egg, 2 cups cornflake cereal, 2 teaspoons cinnamon
- Repeat the egg dip and cornflake coating a second time to build a thick, insulating crust. Place the coated balls back on the parchment-lined baking sheet and freeze for at least 1 hour, or up to 2 weeks.1 large egg, 2 cups cornflake cereal, 2 teaspoons cinnamon
- Heat the vegetable oil in a deep-fryer or large heavy-bottomed saucepan to 190°C (375°F).4 cups vegetable oil
- Using a slotted spoon or spider strainer, carefully lower one frozen ice cream ball into the hot oil. Fry for 8–10 seconds until the coating is golden brown all over, turning once if needed. Lift out immediately and place on a paper towel-lined plate to drain.4 cups vegetable oil
- Immediately serve the fried ice cream in a chilled bowl for a contrast of temperatures.
Notes
Storage: Coated, unfried ice cream balls can be stored on a parchment-lined tray in the freezer, loosely covered with plastic wrap, for up to 2 weeks. Fry straight from frozen — never thaw first.
Make-ahead: Complete all steps through the second freeze up to 2 weeks in advance. Fry to order immediately before serving. Freezing time totals approximately 3 hours (2 hours for initial freeze + 1 hour after coating).
Substitutions: Swap cornflakes for gluten-free rice cereal or crushed gluten-free cookies for a gluten-free version. Any dense ice cream flavour works — dulce de leche, chocolate, or strawberry are excellent choices.
No reheating: Fried ice cream cannot be reheated or held. Fry one ball at a time and serve immediately for the best hot-cold contrast.
Pro tip: Use a spring-loaded ice cream scoop to form perfectly round, tightly packed balls — loosely scooped ice cream will fall apart during coating and frying.
Nutrition
Serving: 1servingCalories: 2271kcalCarbohydrates: 44gProtein: 7gFat: 234gSaturated Fat: 43gPolyunsaturated Fat: 126gMonounsaturated Fat: 54gTrans Fat: 1gCholesterol: 105mgSodium: 226mgPotassium: 308mgFiber: 2gSugar: 29gVitamin A: 876IUVitamin C: 4mgCalcium: 187mgIron: 5mg
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