Yes, it's true, ice cream can be fried. This recipe shows just how easy it is to do, too. Just make sure to freeze your ice cream long enough so that it maintains its velveety texture after being deep-fried.
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- 1 Cup vanilla ice cream
- 1/4 Teaspoon vanilla extract, divided
- 3/4 Cups crushed frosted cornflakes
- 1/4 Teaspoon ground cinnamon
- Whipped cream, for serving
- Oil, for frying
- 1/4 Cup heavy whipping cream, divided
Using a ½-cup ice cream scoop, form 2 scoops of ice cream. Cover and freeze for 1 hour or until firm. In a small bowl, whisk 2 tablespoons cream and 1/8 teaspoon vanilla. In a shallow bowl, combine the cornflakes and cinnamon. Dip scoops into cream mixture and then roll in cornflakes. Set aside remaining cornflakes. Cover and freeze for 1 hour or until firm.
In a small bowl, whisk together the remaining cream and vanilla. Dip scoops into cream mixture; roll in remaining cereal mixture. Cover and freeze for 1 hour or until firm.
In a large skillet or deep-fryer, heat 3-4 inches of oil to 364 degrees. Fry each ice cream ball for 12-15 seconds or until golden. Drain on paper towels. Serve immediately with whipped cream.