Side Pannel
Fried Vanilla Ice Cream
Fried Vanilla Ice Cream
- Recipe Submitted by Parfait on 11/15/2014
Category: Holiday, Kids, Frozen
Ingredients List
- 1 56 ounce container Klein”™s Vanilla Ice Cream
- 3 cups crushed corn flakes*
- 1 ½ cups vanilla sandwich cookie crumbs*
- 3 Tablespoons sugar
- 2 eggs, lightly beaten
- canola oil, for frying
Directions
Important Note:
1. The trick to success with this recipe is the time in the freezer, which allows the ice cream to freeze until it”™s completely solid ”“ don”™t be tempted to skimp on the time or you will regret it. Rather, plan ahead. (I have some frozen ice cream balls in my freezer waiting for my family chanukah party!)
To prepare the ice cream balls:
1. Scoop the Klein”™s ice cream into large scoops (this is best done with a large ice cream scooper) and place in a 9×13 pan. Cover the pan tightly and freeze for at least an hour, until ice cream scoops are firm.
2. Meanwhile, prepare the coating: combine crushed corn flakes, cookie crumbs and sugar in a mixing bowl.
3. Remove the frozen ice cream scoops from the freezer. One at a time, dip a scoop into the crumb mixture, then into the beaten eggs, and then back into the crumb mixture. Make sure that the ice cream is completely covered in crumbs, or it won”™t fry properly. As you work, you can form the scoops into neat balls, if you prefer, for a nicer presentation. Repeat with all of the scoops, working quickly so they don”™t melt too much.
4. Place the coated ice cream balls back into the freezer. Freeze them for at least 2 hours, until the balls are completely firm.
To fry the ice cream:
5. When ready to fry the ice cream: heat about 3 inches of oil in a small pot to 400 degrees. If you don”™t have a thermometer, test the oil by dipping a wooden toothpick into it. When the oil bubbles immediately around the toothpick, it”™s hot enough.
1. The trick to success with this recipe is the time in the freezer, which allows the ice cream to freeze until it”™s completely solid ”“ don”™t be tempted to skimp on the time or you will regret it. Rather, plan ahead. (I have some frozen ice cream balls in my freezer waiting for my family chanukah party!)
To prepare the ice cream balls:
1. Scoop the Klein”™s ice cream into large scoops (this is best done with a large ice cream scooper) and place in a 9×13 pan. Cover the pan tightly and freeze for at least an hour, until ice cream scoops are firm.
2. Meanwhile, prepare the coating: combine crushed corn flakes, cookie crumbs and sugar in a mixing bowl.
3. Remove the frozen ice cream scoops from the freezer. One at a time, dip a scoop into the crumb mixture, then into the beaten eggs, and then back into the crumb mixture. Make sure that the ice cream is completely covered in crumbs, or it won”™t fry properly. As you work, you can form the scoops into neat balls, if you prefer, for a nicer presentation. Repeat with all of the scoops, working quickly so they don”™t melt too much.
4. Place the coated ice cream balls back into the freezer. Freeze them for at least 2 hours, until the balls are completely firm.
To fry the ice cream:
5. When ready to fry the ice cream: heat about 3 inches of oil in a small pot to 400 degrees. If you don”™t have a thermometer, test the oil by dipping a wooden toothpick into it. When the oil bubbles immediately around the toothpick, it”™s hot enough.
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