My everyday vegetarian treats with a twist!

Posts tagged “Ice cream”

Fried Ice Cream


I know, I know, this is not the most healthy of desserts, but what I can guarantee is the simplicity of making it. Sometimes you just have to indulge 🙂 I deep-fry once in a blue moon; since moving to London, I can remember only once for a dinner party. If I crave fried food, like spicy puris (mmmmmm…!), I go to my mother-in-law’s place……she spoils me 🙂 On that note, why not spoil yourself with this easy-japanesey recipe.
One of best fried ice cream I have had is at a fun, loud sushi place in Atlanta called RuSans! You Atlantans know what I am talking about, sometimes we just went to eat three to four rounds of their fried ice cream!
Serves 4-6/ Total time 1 hour 15 minutes; Prep time: 15 minutes
1 pint ice cream (can use any kind of your choice, I used vanilla )
2 cups sweetened corn flakes, crushed (place them in a bag and use a rolling-pin to crush)
1/4 cup flaked coconut (optional)
1 tsp ground cinnamon
1 beaten egg (optional)
1/4 tsp vanilla extract
Cooking oil for deep-frying
Whipped cream, syrup, or chocolate sauce (optional)

 1. Scoop out ice cream and make into 4-6 plum sized balls. It’s best to do this with your hands.  Once done, place them on a plate and back into the freezer. Keep them in there for about half an hour.

2. In a bowl, mix egg and vanilla extract. In a small plate, mix corn flakes, coconut flakes and cinnamon.  You can experiment here by adding other spices like cardamom powder to your flakes mixture or even add few saffron threads to your egg mixture.

3. Pull out the ice cream balls from the freezer, hopefully they are solid. Roll each ball into egg, and then into flake mixture. You can repeat once more for extra layer of crunch. I know some people do not eat eggs and  it will still work with out coating with eggs, just not as strong binding. Continue with rest of the balls.Place them  back into the freezer till hard.

4. In a deep fat fryer or heavy saucepan, fry frozen, coated ice cream balls, 1 or 2 at a time  for about 15-20 seconds or until golden brown (carefully lower into oil with spoon). Drain on paper towels. Serve immediately with whipped cream, syrup, or chocolate sauce or just have them plain!

June 14, 2011 | Categories: Desserts | Tags: | Leave a comment