The ultimate fried treat is the one that sounds almost too good to be true: fried ice cream!
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You know how I describe to you, about once or twice a week, in as much detail as I can, delicious foods that I made, that I think you should make too? Sometimes it’s really easy, sometimes less so. But this is the first time that I am sitting at my computer typing, deleting and retyping, completely at a loss for words. I want to describe fried ice cream to you, but how should I describe the best thing I ever ate?
Ok, let’s take a step back.
I love ice cream. In my mind, it is never too late, too cold, to early or too soon to eat ice cream. So creating a recipe that improves upon what is likely my favorite food isn’t an easy feat. And in order to do that, I partnered up with the folks over at Klein’s Ice Cream. Klein’s ice cream is the stuff I grew up on, and it’s also the creamy goodness that I turn to in the freezer aisle to get my fix.
Making ice cream might be simple, but making delicious ice cream isn’t so. When I grab a container of Klein’s Classic ice cream off the shelf, I know I am getting a high quality and delicious product. Because at Klein’s, making their delicious classic ice cream starts with the freshest ingredients – think cream just hours from being produced at the farm – and it shows – in your bowl! Or in the case of this recipe, it shows in this delightful fried ice cream that will give your tastebuds a party.
No, I am totally not kidding. Fried Ice Cream. It sounds too good to be true, or perhaps not even possible, but let me tell you – it’s totally possible, it’s doable, it’s not that hard, and it. is. worth. it. There’s a completely magical element to eating a hot, crunchy, deep fried coating around creamy, frozen ice cream. If you’ve never tried it, go buy some Klein’s Classic ice cream, grab your frying pan and lets get started!
- 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
- 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!)
- 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.
- Meanwhile, prepare the coating: combine crushed corn flakes, cookie crumbs and sugar in a mixing bowl.
- 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.
- Place the coated ice cream balls back into the freezer. Freeze them for at least 2 hours, until the balls are completely firm.
- 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.
- Remove the ice cream from the freezer seconds before frying. Do not let it sit out at all, or it will get too soft. Working with one ice cream ball at a time, gently lower it into the hot oil. Fry it for about 30 seconds until golden brown. Do NOT fry too long. Serve immediately, while the crumb coating is hot and crunchy, but the ice cream is still frozen.
- Top with whipped cream and chocolate syrup.
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Disclaimer: I was compensated by Klein’s Ice Cream for developing and photographing this recipe. All opinions, including my overwhelming love for ice cream are my own.