“Easy fried ice cream recipe made from vanilla ice cream and hot crunchy coating of cookies, corn flakes, pecans and cinnamon sugar! Restaurant quality and so delicious!”
Watch me make this easy fried ice cream from start to finish!
You wanna know something….my first time having or making fried ice cream was last week! I know, crazy right?! You’d think with my Mexican food loving in-laws that fried ice cream would be a regular around here.
Well Fisher Nuts challenged me to “live life unshelled” by trying something new! This easy fried ice cream was my something new! I’d been wanting to try it for so long. I mean…it’s ice cream….FRIED!!!! I’m not sure what has stopped me. Sometimes paradoxical foods intrigue and frighten me at the same time. Like…how can it really be fried and cold???
I gathered all my supplies and got to work. After researching and combining several recipes I decided to amp my coating up from the tradition Corn Flakes by adding Fisher Nuts which are preservative-free and Non GMO project verified! As well as using Vanilla wafer cookies and a dose of cinnamon sugar.
The verdict is now in….
I. LOVE. FRIED. ICE. CREAM!!!!
(Ignore the melting. Yours won’t do that. By the time I got around to taking pictures and recording, the fried ice cream had been sitting for about 15 minutes and it’s imperative to serve these fresh out of the oil)
Omg I’ve been missing out y’all!! Big time! I was so anxious to give them a try. I slide my spoon through that hot, crunchy coating and into that soft served, super cold vanilla ice cream and MERCY!! I can’t even describe the joy that my taste buds experienced. The textures, the flavors, the sensations! It gave me everything I needed in life at that exact moment! Like 4 real!
My husband came in the house and his eyes lite up. He said “you made that? Like just now?” He hadn’t eaten fried ice cream since he was a child. He took one bite and said “oh man, this is even better than I remember it. This belongs in a restaurant for sure!”
Since I have nothing to compare my recipe to, I’ll take his word for it. This fried ice cream is truly amazing! The crust is crunchy and so perfectly sweet and the texture of the vanilla ice cream is not to firm yet not too soft.
Thank you Fisher Nuts for encouraging me to come out of my shell and try something new!!
I wanna know how you “live life unshelled”. Tell me about a new food you’ve tried recently for the first time or one you want to try! Leave your comments below with #thinkfisher and #fishernuts!
Fried Ice Cream
By Divas Can Cook
- 1.5 quart vanilla ice cream
- 3 cups vanilla wafer cookies
- 2 cups corn flakes cereal
- ½ cup Fisher pecans
- 1 tablespoon cinnamon sugar
- 2 eggs, beaten
- Garnish: chocolate syrup, whipped cream, cherries
- Line a muffin pan with plastic wrap.
- Scoop out 12 balls of vanilla ice cream using a large ice cream scoop.
- Place each scoop into the muffin tin.
- Cover with plastic wrap and freeze until solid. (overnight is best)
- In a food processor add cookies, corn flakes cereal, pecans, and cinnamon sugar.
- Process until fine crumbs and place in a large bowl.
- In another large bowl, beat eggs.
- Remove ice cream balls from freezer.
- Dip each ball into the crumb mixture, then into the eggs and then back into the crumb mixture. (see note)
- Place breaded ice cream balls back into muffin tin and freeze overnight.
- When ready to fry, heat oil to 400 F. in a deep fryer.
- Remove ice cream balls from freezer and fry for a few seconds or until golden.
- Place on paper towels to drain for a few seconds.
- Plate and garnish with chocolate syrup, whipped cream and a cherry.
- Serve immediately.
1. The 2 part freezing method is crucial. The ice cream balls must be frozen solid before breading. They must also be frozen solid before frying.
2. Fry as many or as little as you'd like! Once they have been breaded and frozen they will last in the freezer for a while. I only made 4 of them and have the others stored in a freezer container.
3. When breading, make sure that the ENTIRE ball is covered. No ice cream should be showing or it will melt through as soon as it hits the oil. A nice thick coating is a must.
4. When breading the ice cream balls, use one had for the egg mixture and one had for the crumb mixture to keep from clumping.
5. The first ice cream ball may not turn out right. I've discovered that there is a learning curve, sorta like making pancakes.
6. Be careful not to fry to long or the ice cream will melt. My first ball was the "sacrifice ball" to help me get the timing right. Mine only needed about 30 seconds in my 400 degree oil.