Deep-fried ice cream with grain breading
Votes: 3
Time: 4 hours.
Complexity: average
Servings: 6
Complexity: average
Servings: 6
Hot and crispy on the outside, cold and creamy on the inside—these grain-crusted ice cream balls are the perfect choice for those with a sweet tooth. Choose one of the exciting flavor combinations and get cooking.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Rocky Road and cinnamon cereal
- 1000 ml Rocky Road chocolate ice cream
- 1 cup flour
- 6 large eggs
- 6 cups of breakfast cereal: cinnamon-flavored cereal
Vanilla ice cream and fruit cereal
- 1000 ml. vanilla ice cream
- 1 cup flour
- 6 large eggs
- 6 cups of breakfast cereal: fruit-flavored cereal
Strawberry ice cream and puffed cereal
- 1000 ml. strawberry ice cream
- 1 cup flour
- 6 cups of breakfast cereal: puffed wheat grains
- 6 large eggs
Deep-fried ice cream
- Vegetable oil for frying
- Special equipment: deep fat thermometer
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Recipes with similar ingredients: ice cream, chocolate ice cream, vanilla ice cream, strawberry ice cream, flour, eggs, dry breakfast
Cooking the dish according to the recipe:
- Place the baking sheet in the freezer for at least 1 hour.
- Using a 5 cm ice cream scoop, measure out 6 scoops of ice cream from your chosen combination and place them on a cold baking sheet. Freeze for about 1 hour until the ice cream becomes very firm.
- Meanwhile, prepare three empty bowls for the breading. Pour flour into the first bowl. Beat eggs in the second. Pour the cereal of your chosen flavor combination into the third bowl; use the bottom of a measuring cup to crush the cereal into fine crumbs.
- Remove 1 scoop of ice cream from the freezer. Roll it in flour, using your hands to form a perfect ball. Dip the ball in the egg, let the excess drip off, then coat it on all sides in the flour mixture. Repeat the breading process 3 more times and return the ice cream scoop to the freezer tray. Bread the remaining scoops of ice cream. Freeze for 2 hours or overnight until firm.
- For frying ice cream: Pour about 3 inches (7.5 cm) of oil into a large, heavy-bottomed saucepan and attach a deep-fry thermometer to the side. Heat the oil over medium-high heat to 375°F (190°C). Line a plate with paper towels. Remove the ice cream balls and carefully place them into the pan with a slotted spoon, being careful not to burn yourself with the oil. Fry until the crumb coating is golden and crispy, about 30 seconds. The ice cream will remain cold and firm, making it easy to cut. Using a slotted spoon, remove the balls to the prepared plate and let the oil drain. Transfer to a serving platter and serve immediately.
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