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| Fried Ice Cream submitted by Aaron Johnson |
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Description
Ice cream is pretty good by itself... adding chocolate syrup or caramel is good... but fried ice cream... wow! It's amazing!
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Directions
Scoop out 4 large balls (a little bigger than a baseball) of ice cream onto a waxed paper lined sheet. Cover with plastic wrap. Freeze those ice cream balls (ICBs from here on out) for about 2 hours.
Combine the cornflake crumbs with either the coconut, cookie or walnut crumbs (whichever you chose) in a bowl and then spread the mixture in a flat shallow dish. Later on we'll be rolling the ICBs in this dish so it must be big enough to handle the baseball sized ice cream balls.
Have the ICBs been freezing for 2 hours? Ok good! Now dip/roll/cover the ICBs in the crumb mixture and freeze them for another 30 minutes.
Have the ICBs been frozen for another 30 minutes? Great! Now beat the eggs and sugar in a bowl and then dip the coated ICBs into the egg/sugar mix, then roll the ICBs in the crumb mixture again, coating them completely. Freeze the ICBs for another hour!
Finally, heat up that vegetable oil in a large pot or fryer to 400 degrees. One at a time, put the ICBs into the pot and fry them until they turn a golden brown color (which usually takes 30 seconds to 1 minute). Then remove them from the oil and place directly into a dessert bowl. Cover with chocolate sauce, whipped cream, or caramel. Eat. Enjoy.
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Printable Version
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Ingredients
 1 quart vanilla ice cream
1 cup crushed frosted cornflakes
1 cup sweetened coconut flakes, or 1 cup chopped walnuts or cup cookie crumbs
2 large eggs
2 tablespoons sugar
Vegetable oil, for frying
Hot chocolate sauce, optional
Whipped cream, optional
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