Servings: 8 Balls
Calories: 417kcal
Equipment
- skillet
- baking sheet
Ingredients
- 2 pint vanilla ice cream divided into 8 round balls
- 4 cups crushed corn flakes sweetened
- 4 eggs beaten
- 1 teaspoon cinnamon
- 1 cup sweetened coconut flakes
- Vegetable oil for frying
Instructions
- Place the vanilla ice cream balls on a baking sheet lined with parchment paper and freeze for at least 2 hours.
- In a shallow dish, combine crushed corn flakes and cinnamon.
- In a separate dish, beat eggs.
- Dip each frozen ice cream ball in the beaten eggs, then coat it in the cornflake mixture.
- Place coated ice cream balls back on baking sheet and freeze for an additional 30 minutes.
- In a skillet, heat vegetable oil over medium-high heat until it reaches 375°F (190°C).
- Carefully place 2 or 3 coated ice cream balls into the hot oil and fry for about 30 seconds or until golden brown.
- Remove fried ice cream from oil and place on a serving dish.
- Top with sweetened coconut flakes (or other toppings of your choice).
- Serve immediately and enjoy!
Notes
– Make sure the oil is hot enough before adding the ice cream. If it is not hot enough, the ice cream will melt and become soggy.
– Make sure the ice cream is completely frozen before dipping it in the batter. If it is not completely frozen, the ice cream will melt and become soggy.
– Work in batches when frying the ice cream. If the pot is overcrowded, the ice cream will not fry properly.
– Do not leave the ice cream in the oil for too long. If it is left in for too long, it will become too dark and bitter.
– Make sure to remove the ice cream from the oil as soon as it is golden brown. If it is left in for too long, it will become too dark and bitter.
– Serve the Chinese fried ice cream immediately. If it is left to sit for too long, the batter will become soggy.
Nutrition
Calories: 417kcal
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