Ingredients
Equipment
Method
- Scoop vanilla ice cream into balls and place on a baking sheet lined with parchment paper, then freeze for at least 2 hours.
- Mix crushed cornflakes with ground cinnamon and granulated sugar in a shallow bowl.
- Roll the frozen ice cream balls in the cornflake mixture, then return them to the freezer for another 30 minutes.
- Heat vegetable oil in a heavy-bottomed pot or deep fryer to 375°F (190°C).
- Carefully lower one coated ice cream ball into the hot oil and fry for 15 to 30 seconds until golden brown.
- Remove the fried ice cream and drain on paper towels. Serve immediately with optional toppings.
Nutrition
Calories: 200kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 5IUCalcium: 5mgIron: 2mg
Notes
Handle the ice cream quickly to avoid melting. If your hands are warm, run them under cold water before scooping.
The oil temperature is crucial for the perfect fry; use a thermometer to monitor it closely.
Prepare the ice cream balls ahead of time and fry them just before serving for maximum freshness.
If you have leftover coated ice cream balls, store them in an airtight container in the freezer for up to 2 weeks before frying.
The oil temperature is crucial for the perfect fry; use a thermometer to monitor it closely.
Prepare the ice cream balls ahead of time and fry them just before serving for maximum freshness.
If you have leftover coated ice cream balls, store them in an airtight container in the freezer for up to 2 weeks before frying.
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