Fried ice cream
Votes: 2
Time: 4 hours 20 minutes
Complexity: easily
Servings: 8-10
Complexity: easily
Servings: 8-10
Warm and crisp on the outside, firm and cool on the inside, and delicious to boot—fried ice cream. It's not that difficult to make, though you'll have to wait for the pieces to freeze. Avoid making smaller balls than the recipe calls for, as this will cause the ice cream to heat up faster and melt before it has a chance to brown. For garnish, you can choose caramel or strawberry sauce (or both).
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:
- 2–4 liters vanilla ice cream
- 4 egg whites
- 4 cups crushed ready-made breakfast cereal in squares
- Vegetable oil, for frying
- Cinnamon, honey, whipped cream, chocolate sauce, additional decorations as desired
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Recipes with similar ingredients: vanilla ice cream, ice cream, eggs, dry breakfast, cornflakes
Cooking the dish according to the recipe:
- Line a rimmed baking sheet with parchment paper or a silicone baking mat. Scoop the ice cream into 5cm diameter balls. Freeze on the prepared baking sheet for at least 2 hours.
- In a medium bowl, lightly beat the egg whites, and in another medium bowl, pour the crushed cereal. Dip the frozen ice cream ball into the egg whites. Then roll it in the crushed cereal and return it to the baking sheet. Repeat this process with the remaining ice cream balls. Place the baking sheet in the freezer for at least 2 hours or overnight.
* Note: For a crispier crust, dip the ice cream balls in egg whites and roll them in crushed breakfast cereal. - In a large heavy-bottomed saucepan with a tight-fitting lid or in a deep fryer, add 10 cm of vegetable oil and heat to 190°C.
- Fry the ice cream balls (in small batches if necessary) until golden brown, about 1 minute. Remove from the oil and drain on paper towels. Transfer to a serving plate and serve immediately, adding additional garnishes if desired.
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