Deep-fried ice cream
Votes: 3
Time: 25 min.
Complexity: easily
Servings: 4-6
Complexity: easily
Servings: 4-6
This dessert is as delicious as it is unique. The ice cream should be very chilled to prevent it from melting during frying. Overall, the recipe is quite simple, and the finished dessert will exceed all expectations. You can use either a deep fryer or a sauté pan for frying.
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:
- 0.5 l. ice cream
- 1 loaf of sliced white bread
- 6–8 cups refined vegetable oil, for frying
- 1/2 cup sugar
- 2 teaspoons cinnamon
We recommend
Recipes with similar ingredients: ice cream, white bread, sugar, cinnamon
Cooking the dish according to the recipe:
- Place the plate or baking sheet in the freezer for at least 1 hour or overnight.
- Using a large scoop, form the ice cream into balls, place them on a baking sheet, then return them to the freezer.
- Cut off white bread Crusts. Cover each scoop of ice cream with the crumb from about 2 slices, like making snowballs. Once the scoop is ready, return it to the freezer.
- In a medium saucepan, heat 3 inches of vegetable oil to 350°F (185°C). Drop in the prepared ice cream balls one at a time and fry, turning occasionally, until evenly golden brown. Remove the ice cream from the oil and drain briefly on paper towels. Mix the sugar and cinnamon. Sprinkle the fried ice cream with the mixture. Serve immediately.
Author of the recipe - Gail Gand (USA) – pastry chef and co-owner of the Chicago restaurant TRU
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