My Deep Fried Ice Cream
This was a dessert I used to order at my favorite Mexican restaurant. I couldnt believe you could fry ice cream, but this recipe is delicious proof. Top it with honey, caramel ice cream topping or whipped cream.
This was a dessert I used to order at my favorite Mexican restaurant. I couldnt believe you could fry ice cream, but this recipe is delicious proof. Top it with honey, caramel ice cream topping or whipped cream.
- Carbohydrate 63.0401966666667 g
- Cholesterol 52.705 mg
- Fat 17.96908 g
- Fiber 2.55086661783854 g
- Protein 7.22583 g
- Saturated Fat 8.89245666666667 g
- Serving Size 1 1 Serving (162g)
- Sodium 372.97 mg
- Sugar 60.4893300488281 g
- Trans Fat 1.24581533333333 g
- Calories 440 calories
Step-by-step
- Using a 1/2-cup ice cream scoop, place six scoops of ice cream on a baking sheet. Freeze.
- Place heavy cream in a shallow bowl. Combine cracker crumbs and cinnamon in another shallow bowl. Dip ice cream balls in cream, then roll in crumb mixture. Cover and freeze for at least 1 hour. Refrigerate remaining cream and set aside remaining crumb mixture.
- Roll ice cream balls again in cream, then coat again with crumbs. Freeze for 15 minutes. In an electric skillet or deep-fat fryer, heat oil to 375?. Fry ice cream balls for 10-15 seconds or until lightly browned. Drain on paper towels. Serve immediately. Yield: 6 servings.
Executing a dessert that exposes frozen dairy to hot oil requires strict adherence to thermal physics. The oil must register exactly 375 degrees Fahrenheit on an instant-read thermometer before any dairy enters the vessel. If the temperature drops below this threshold, the coating absorbs excess fat instead of crisping instantly, resulting in a soggy crust.
The Double-Coating Method
Achieving an intact barrier around vanilla scoops demands a two-stage coating process. Initial freezing solidifies individual half-cup portions so they retain their spherical shape during manipulation. Dipping these spheres into heavy whipping cream provides the necessary moisture adhesion for the crushed graham cracker and cinnamon mixture to stick. A subsequent second immersion in cream and crumbs creates a thick, double-layered shell that insulates the dairy from thermal shock. Without this second barrier, microscopic gaps in the crust allow hot oil to penetrate and liquefy the center within milliseconds. Submerge each coated sphere for strictly 10 to 15 seconds to achieve a light golden brown exterior while maintaining a solidly frozen core.
- If the ice cream begins leaking into the oil, the coating lacked complete coverage or the freezer temperature was insufficient; ensure your freezer is set to zero degrees Fahrenheit or lower.
- Substitute crushed cornflakes for graham crackers at a 1:1 ratio if you prefer a coarser crunch, though adjust for lower natural sweetness.
- Drain fried portions on elevated wire racks rather than flat paper towels to prevent condensation from softening the bottom crust.
