Yummy! I hadn’t had fried ice cream in – dare I say – decades! When my sister-in-law came into my mom’s house the other day armed with softball-sized balls of ice cream ready to be made into gluten-free fried ice cream.
If you don’t know about fried ice cream here’s a brief background. It’s basically corn flakes on top of ice cream and it is deep fried. As you’ll see from the recipe below it is slightly more complicated than that. But it is very tasty.
I nabbed her recipe and now I get to share it with you!
1 quart (4 cups) vanilla ice cream
1 cup crushed gluten-free corn flakes
2 teaspoons cinnamon
2 tablespoons sugar
2 eggs, beaten
Oil (for frying)
Honey, strawberries, chocolate, whipped cream (optional toppings)
Using ice cream scoop, scoop out several balls of ice cream and place on cookie sheet. Return to freezer to harden while you prepare the crumb mixture.
Mix corn flake crumbs, cinnamon and sugar in a large bowl.
Roll ice cream balls in the crumbs; return to freezer. Dip coated balls in beaten egg, then roll again in crumbs. Freeze until ready to deep-fry (just before serving).
Heat oil to 350 degrees F. Place one ice cream ball in fryer basket or on perforated spoon and lower into hot oil 1 minute. Immediately remove and place in dessert dish.
Drizzle with your favorite toppings.
Continue to fry ice cream balls one at a time. They should be crunchy on the outside and just beginning to melt on the inside.
Makes 8-10 servings.
The gluten-free fried ice cream that I ate – made from this recipe — was exactly that, crunchy on the outside and softer on the inside. In fact it took me back to when I ate it at the Mexican Village in St. Cloud, Minnesota as a kid. Very tasty. I highly recommend it.