Frying ice cream just sounds stressful to us. So we opted to skip it. Instead, we coat ice cream in buttery, crunchy corn flakes that gets toasted separately so they taste fried without the drama. Try it with Death by Chocolate Ice Cream next!
If you DO want to try frying ice cream here’s how to do it:
Scoop ice cream onto a baking sheet and freeze for 1 hour. Place 3 large egg whites in a bowl and beat with a fork until frothy. Place corn flakes, cinnamon, and sugar in another bowl.
Roll ice cream in egg whites and then in corn flakes, pressing to coat. Place back on baking sheet and freeze for 4 hours or until completely solid.
Heat a large pot of canola oil to 375°. Working one at a time, fry ice cream for 20 seconds. Top and serve immediately!
Have you made this yet? Let us know how it went in the comments below!
YIELDS: PREP TIME: TOTAL TIME:
4 SERVINGS 0 HOURS 5 MINS 0 HOURS 45 MINS
INGREDIENTS
1 pint ice cream (such as Breyers Delights Vanilla Cupcake Ice Cream)
1 1/2 tbsp. butter
1 1/4 c. corn cereal, crushed
1/2 tsp. ground cinnamon
2 tsp. granulated sugar
Whipped cream, for garnish
Sprinkles, for garnish
4 maraschino cherries, for garnish
DIRECTIONS
Line a small sheet tray with parchment paper and place in freezer. Scoop ice cream into 4 balls and place on prepared sheet tray. Keep in freezer while making cereal mixture, at least 30 minutes.
In a medium skillet over medium heat, melt butter. Add corn cereal and cinnamon and cook, stirring occasionally, until the cereal turns golden, 5 to 7 minutes. Remove from heat and stir in sugar. Place on a shallow bowl and let cool.
Remove ice cream balls from freezer and roll in cereal mixture. Top with whipped cream, sprinkles, and a cherry, and serve immediately.
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