It did not sound too appealing, when I first heard about Fried Ice Cream. Nevertheless, when I first tasted this scrumptious dessert, I could tell that this was going to the peak of the favorite dessert list. Please have a look at my favorite Deep Fried Ice Cream Recipe as below:

Ingredients

– 1/2 Cup cornflakes -crushed fine
– 1 tsp Cinnamon powder
– 2 tsp Sugar
– 3 egg whites

For those toppings

– Chocolate Sauce
– Spliced almonds or cashew nuts

fried ice cream

For decoration purpose, you can visit peanutbutterandjulie and other cooking sites.
Procedure:

1. Prepare nice round scoops of the vanilla ice cream and set it in the freezer (preferably overnight).

2. Combine the cornflakes, cinnamon powder and sugar together.

3. Roll the ice cream scoops till them are completely covered and refreeze for at the least a few hours. If you’ve got more time then you certainly ought to ensure that it remains in your freezer for at least 3 to 4 hours.

4. Roll the ice-cream scoops within the egg batter and the remainder of the mixture and it is now time for you to refreeze an additional time. The minimum time for freezing should be at least 2-3 hours at this period. You can freeze it for more hours depending upon the time you’ve got. The more you freeze, the higher it’ll be.

5. If you are prepared to fry – Heat enough oil in a wok or Kadhai (not too hot) and fry the ice-cream are until they form slightly golden scoops.

6. Serve Instantly. There are many different variants to get this to dessert. There are several other recipes designed to use batter to coat the ice cream scoops before frying, even though this version contains cornflakes and eggs as the outer insulation agent. The key here is the refrigeration time. The longer you can refrigerate the scoops, it is going to hold better while frying as well as the batter or coating will not come apart within the oil. Whether you use batter or cornflakes, the final result is equally yummy.