Fried Ice Cream

Ice Creams have always been man's best friend! I can't imagine a world without this beautiful dessert...Everything started with a simple Vanilla Ice cream, and as the years went by, this little beauty transformed into different flavors and colors, spreading its charm upon family gatherings, peaceful evenings or large extravagant parties!! One such variation that I came across was "Fried Ice Cream". I tried it for the first time in an asian restaurant. I was baffled by the name and the concept, and just out of curiosity, we ordered this dessert. But we were very pleasantly surprised with what we saw - simple vanilla ice cream ball deep fried into a golden brown color, and the first bite itself was like a trip to heaven!! Hot and crispy on the outside, and soft and gooey on the inside, indulge into this creative dessert variety that is sure to win your hearts!!

This recipe is adapted from Emeril's recipe on his Food Network show. A perfect way to use plain leftover ice cream, huh?!

Ingredients
1 quart vanilla or coconut ice cream - 3-4 scoops
1 cup crushed frosted cornflakes (Kellogs or other)
1 cup sweetened coconut flakes (if you like nuts, use walnuts or choco-chip cookies)
2 large eggs
2 tbsp sugar
Vegetable oil, for frying
Hot chocolate sauce or strawberry sauce
Whipped cream (optional)

Method
With an ice cream scoop, form 4 large balls of ice cream. Place on a dish and freeze for at least 2 hours. I tried going safe and actually froze it for 5 hours:)

Grind the cornflakes first so they are converted into a fine powder. Do the same with any other ingredients you are using, like walnuts or cookies.In a bowl, combine the cornflake crumbs with the coconut and walnuts (or cookies). Spread the mixture in a shallow dish. Now dip the ice cream balls in the crumb mixture, roll around so each ball is evenly coated with the mixture and freeze again for 30 minutes.

In a bowl, beat the eggs and sugar. Dip the coated ice cream balls into the eggs, then gently roll in the crumb mixture again, coating completely. In this case, the more you coat, the better it will be. No part of ice cream should be left uncoated!:)Freeze for another 1-2 hours, or until you are ready to serve.

Heat the oil in a large pot and wait till it is really hot (around 375 degrees). One at a time, lower the balls into the oil and fry until golden brown, about 10-15 seconds only. Do not fry more else the balls will crumble and the ice cream will melt!! Just long enough that the cornflake covering gets cooked.

Remove from the oil, drain on a piece of paper and place immediately in a dessert bowl. Drizzle with chocolate sauce and whipped cream and dazzle your guests with your Fried Coconut Ice Cream!! Remember, you should deep fry the balls immediately before serving only. Do not fry and keep!

Tip: If you want to make this eggless, try using maida (refined flour) with a little water and use this batter instead of egg yolks for fried ice cream. You can use any ice cream flavor that you like, but vanilla, coconut, butter pecan or chocolate would be the best suggestions. Also, try not skipping the coconut shavings in the mixture as this adds a nice crispy flavor to the dessert.

Similar Recipes:
Fried Banana with Ice Cream
Delicious Anjeer(Fig) Ice cream