Never miss another recipe... Sign up for our free monthly newsletter today!

Subscribing will not result in more spam!
I guarantee it!


NEWSLETTER
Current Issue
Newsletter Archive
Sign Up Now

Cook'n with Betty Crocker

Cook'n with Betty Crocker





Cook'n with Pillsbury

Cook'n with Pillsbury





Cook'n with a Taste of Home

Cook'n with a Taste of Home






Cook'n in Italy

Cook'n in Italy






Cook'n in Mexico

Cook'n in Mexico






See over 50 more titles...

Another Deep Fried Ice Cream

Serves: 5

Print this Recipe


   1 box unsweetened cornflakes, crunched to dust ( or as near as you can get!)
   1/4-1/2 cup sugar
   2 tablespoons ground cinnamon
   4 eggs, well beaten
   Ice cream


The night before you want to make this (or in the morning...), take the ice cream and scoop it into balls (tennis ball size). Make sure the balls of ice cream are solid, no air pockets. You will likely have to use your hands. Place them in a shallow pan that you can put into the freezer (lined with wax paper). Freeze overnight, or at least 6 hours.

Next, combine the crushed cornflakes, sugar and cinnamon in a large (gallon size) ziplock bag. Put the beaten eggs into a bowl.

Take the ice cream balls and coat them with the cornflake mixture, really pressing it into the surface of the ball. Then, dip the whole thing into the egg mixture and re-coat it with cornflakes. Return to the freezer for at least 2 hours. Make sure there are no "bald spots" anywhere on the ice cream ball. You might need to dip into the egg and re-coat with the cornflakes one more time. Freeze for at LEAST 2 hours before you are going to fry.

Heat your deep fryer with Canola oil to a fairly high temperature. Immediately before you want to serve, remove one ice cream ball from the freezer at a time, and drop into the hot oil for about 30 seconds, or until it just begins to brown. Take it out of the oil and put in a bowl to serve.

Top with really good stuff like hot fudge, whipped cream, nuts, anything else that you might deem appropriate. The shell should be cooked and crunchy, and the inside will still be frozen (amazing, isn't it?). You can only cook one at a time, so if you have a whole bunch to make, use more than one fryer. Let the oil return to the high temperature before you add the next ball.


Another Deep Fried Ice Cream comes from the Cook'n Deep Fried collection. Click here to order this CD or download this brand-name recipe set right now!







Pastry For Deep Fried Turnover
Deep Fried Cookies
Deep Fried Ice Cream
Deep Fried Ice Cream-2
Donuts
Applesauce Self-Turning Donuts
Sugar Free Donuts
Deep Fried Mars Bars
Another Deep Fried Ice Cream
Apple Fritters
Apple Fritters/Deep Fried
Deep Fried Pies
Deep Fried Twinkies
Fried Apple Pies
Candied Banana Fritters
Chinese Crullers
Banana Fritters with Cinnamon Sauce
Baked Custard
Elephant Ears
Beignets
Cinnamon Zeppole
Carnival Fritters
Cannoli
Fried Bread Cookies
Cinnamon Crispas
Ukrainian Pumpushky with Filling (donuts)
Sweet Potato Fritters
Fried Cookie Dough
Fried Oreos
Apple Fritters in Beer Batter
Fritter Batter
Sour Cream Donuts
Sour Cream Donuts-2
Deep Fried Apple Rings
Deep Fried Cookie Drops
Deep Fried Pretzels
Deep Fried Sour Cream Cookies
Drop Donut Balls
Fried Apple Raisin Pies
Fried Bread Puffs
Grandma's Apple Fritters
Deep Fried Cherries
Banana Fritters















































































Cook'n Organize your recipes with the Cook'n
Recipe Software





Affiliate Program | Privacy Policy | Other Resources | Contact Us


© 2008 DVO Enterprises, Inc. All rights reserved.
Sales: 1-888-462-6656