Description
A delicious dessert made with frozen vanilla ice cream coated in crisp cornflakes, fried to golden perfection, and served with optional toppings.
Ingredients
Scale
- 4 cups vanilla ice cream
- 2 cups cornflakes or frosted flakes, crushed
- 2 teaspoons ground cinnamon
- 2 tablespoons granulated sugar
- 1 quart vegetable oil for frying
- to taste whipped cream (optional)
- to taste chocolate syrup (optional)
- to taste maraschino cherries (optional)
Instructions
- Using an ice cream scoop, form balls of vanilla ice cream and place them on a baking sheet lined with parchment paper.
- Freeze the ice cream balls for at least 2 hours, or until they are very firm.
- In a shallow dish, combine the crushed cornflakes, ground cinnamon, and granulated sugar. Mix well.
- Coat each frozen ice cream ball in the cornflake mixture, pressing gently to coat the ice cream completely.
- Return the coated ice cream balls to the baking sheet and freeze for an additional 30 minutes.
- In a deep fryer or large, deep saucepan, heat the vegetable oil to 375°F (190°C).
- Add the coated ice cream balls to the hot oil, frying only one or two balls at a time to avoid overcrowding the fryer.
- Fry the ice cream balls for about 15-30 seconds, or until they are golden brown.
- Using a slotted spoon or spider strainer, remove the fried ice cream balls from the oil and place them on a plate lined with paper towels to drain excess oil.
- Serve the fried ice cream immediately with whipped cream, chocolate syrup, and maraschino cherries if desired.
Notes
- Ensure the ice cream is very firm to make shaping easier.
- Adjust frying time according to the size of the ice cream balls.
- For extra crunch, consider repeating the coating process.
- Prep Time: 15 minutes
- Cook Time: 30 seconds
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 ball