Time 6h15m Yield 12 servings Number Of Ingredients 7 Steps:
Line a baking sheet with wax paper. Use a 1-tablespoon scoop to portion 12 ice cream balls onto the prepared baking sheet. Freeze for at least 4 hours, or overnight. Cut the biscuits in half, then roll out each half on a lightly floured surface into a thin round. Working quickly, add a frozen ice cream ball to the center of each dough round. Wrap the dough around the ice cream to seal tightly. Set on the baking sheet. Repeat with the remaining dough and ice cream. Freeze the biscuit balls for 1-2 hours, until firm. Heat the canola oil in a large pot over medium-high heat until it reaches 325°F (160°C). Working 4 at a time, add the biscuit balls to the hot oil and cook until golden brown and crunchy, 2-3 minutes. Transfer to a paper towel-lined baking sheet to drain. Transfer the fried balls to the freezer for another hour, until firm. To serve, arrange the fried ice cream balls on a plate and top with chocolate syrup, whipped cream, and sprinkles. Enjoy!
Time 2h15m Yield 2 serving(s) Number Of Ingredients 4 Steps:
Give the ice-cream scoops a perfect round. Put the 4 scoops in the deep freezer for 15 minutes. Give it an egg wash once you remove it from the deep freezer. Roll on the crushed corn flakes and give it a nice coating. Put it in the freezer for 20 minutes. Repeat the process twice. Heat the oil. Make sure it is burning hot. Deep fry the ice-cream quickly for 5-8 seconds. Make sure that the oil is very hot or the corn flakes won’t get its colour. Now add little brandy or cognac and flambe it on the table.
Yield 6 servings Number Of Ingredients 6 Steps:
Scoop out 6 balls of ice cream onto a parchment paper-lined baking sheet, and freeze for at least an hour, or until firm. Slice pound cake into 1-2 inch (2 ½-5 cm) slices. Lay three slices of pound cake on plastic wrap side by side and flatten with a rolling pin. Wrap frozen ice cream ball in pound cake so it’s fully enclosed. Freeze for at least an hour, or until firm. Make tempura batter by mixing flour, egg, and water a little at a time. Heat oil to 400˚F (200˚C). Coat the wrapped ice cream in tempura batter. Carefully lower the coated ice cream into the oil and cook until golden brown, 15-30 seconds. Don’t cook for too long or else the ice cream will melt. Remove excess oil by patting with a paper towel. Serve immediately with your toppings of choice. Nutrition Calories: 1322 Fat: 101 grams Carbs: 95 grams Fiber: 3 grams Sugars: 52 grams Protein: 10 grams Enjoy!
Time 30m Yield 9 servings. Number Of Ingredients 5 Steps:
Place nine 3-in. scoops of ice cream on a baking sheet. Freeze for 1 hour or until firm. , In a shallow bowl, combine cornflake crumbs and cinnamon. Roll ice cream balls in crumb mixture. Place on baking sheet; freeze overnight. Wrap each scoop separately in plastic wrap; transfer to a freezer bag. May be frozen for up to 2 months., In an electric skillet or deep-fat fryer, heat oil to 375°. Unwrap ice cream; fry one scoop at a time for 8-10 seconds. Place in chilled bowls; serve immediately. Top with honey and whipped topping if desired.
Time 20m Yield 8 servings. Number Of Ingredients 6 Steps:
Preheat oven to 350°. Using a 1/2-cup ice cream scoop, place 8 scoops of ice cream on a baking sheet. Freeze until firm, about 1 hour. Meanwhile, combine brown sugar, butter and cinnamon. Stir in cornflakes. Transfer to an ungreased 15x10x1-in. baking pan. Bake until lightly browned, 4-6 minutes. Cool completely., Roll ice cream balls in crumb mixture. Cover and freeze until firm, at least 1 hour. If desired, serve with toppings.
Number Of Ingredients 8 Steps:
Halve sponge cakes and scoop out center. Fill cavities with a half scoop ice cream. Close up cake, completely enclosing ice cream. Place in freezer. Melt jam in saucepan on medium heat. Season with cardamom and rum. Stir butter into apricot mixture. Keep warm to serve. Heat oil in deep fryer to 375 degrees F. Remove cakes from freezer and dip into coating batter. Fry for 10 seconds or until golden brown. Drain on paper towels. Serve on a heated platter, covered with apricot sauce.
Time 4h Yield 8 Number Of Ingredients 5 Steps:
Scoop ice cream into 8 - 1/2 cup sized balls. Place on baking sheet and freeze until firm, about 1 hour. In a shallow dish, combine cornflakes and cinnamon. In another dish, beat egg whites until foamy. Roll ice cream balls in egg whites, then in cornflakes, covering ice cream completely. Repeat if necessary. Freeze again until firm, 3 hours. In deep fryer or large, heavy saucepan, heat oil to 375 degrees F (190 degrees C). Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time, for 10 to 15 seconds, until golden. Drain quickly on paper towels and serve immediately.
Time 25m Yield 1 large sundae, or 3 small sundaes Number Of Ingredients 9 Steps:
Melt the butter in a nonstick skillet over medium heat. Add the crushed cornflakes and toast until golden, about 5 minutes. Remove the skillet from the heat and stir in the sugar, cinnamon and salt. Allow to cool slightly. Scoop the ice cream into a bowl or bowls, and spoon over generous quantities of the fried cornflake crumbs. Top with some whipped cream, sprinkles and maraschino cherries.
Time 25m Yield 4 to 6 servings Number Of Ingredients 5 Steps:
Place a plate or sheet pan in the freezer and let it chill for at least 1 hour or overnight. Using a large ice cream scoop, make balls of ice cream and place them on the sheet pan then return them to the freezer. Cut the crusts off the sliced bread and using about 2 slices per ice cream ball, form the bread around the ice cream using your hands to pack it like a snow ball. Once it’s completely covered return it to the freezer. In a medium saucepan, heat 3 inches of canola oil to 365 degrees F. Drop the covered ice cream balls, one at a time, into the hot oil and fry, turning occasionally so they color evenly, until golden brown on all sides. Remove from oil and briefly drain on paper towels. Stir together the sugar and cinnamon. Coat fried ice cream in the cinnamon sugar mixture. Serve immediately.
Time 9h5m Yield 6-8 serving(s) Number Of Ingredients 7 Steps:
The night before you want to make this, take the ice cream and scoop it into balls, making sure they are solid with no air pockets. Place them in a shallow pan, lined with wax paper, that you can put into the freezer. Freeze overnight or for at least 6 hours. Next, combine the crushed cornflakes, sugar and cinnamon in a large ziplock bag. Put the beaten eggs into a bowl. Take the ice cream balls and coat them as best you can with the cornflake mixture. Then dip the whole thing into the egg mixture and re-coat it with cornflakes, making sure the whole ball is well covered. Return to the freezer for at least 2 hours. When you are ready for the final step, use a good deep fryer, and heat it to a fairly high temperature. Remove one ice cream ball from the freezer and drop into the hot vegetable oil for about 30 seconds, or until it just begins to brown. Take it out of the oil and put in a bowl to serve. You can top it with your favourite ingredients like chocolate sauce, whipped cream or cherries–or all three! The shell should be cooked and crunchy, and the inside will still be frozen!
Time P1DT40m Yield 12 serving(s) Number Of Ingredients 14 Steps:
Start this dish one day before serving it. To make ice cream balls, put cornflakes in shallow dish. Form about 12 ice cream balls with your hands, using 4 to 5 ounces of ice cream. Each ice cream ball should be about the size of a baseball. Roll balls in cornflakes until thoroughly coated. This will provide insulation from the heat. Insert 1 cinnamon stick into each ice cream ball, then place on cookie sheet. Cover tightly with plastic wrap and freeze overnight. Ice cream must be rock hard in order to prepare this dish. Open beer and let sit out overnight to become flat. On the second day, make batter. Mix flour and sugar in large bowl. In another bowl, combine egg yolks with 1/4 cup oil and 3 cups flattened beer. Mix well. In another bowl, beat egg whites until stiff peaks form. This is best to do in copper bowl. Combine beer and flour mixtures; mix until thick dough is formed. Fold in egg whites. Batter should be thick, but if it is elastic dribble more flat beer into it and mix until desired consistency is achieved. If batter is too thin, it won’t stay on the ice cream ball. Batter is good for three days, but may separate. If it separates prior to use, whisk to desired consistency. To prepare, put 6 inches of oil in deep fry pan or large pot and heat to 375 degrees. Gently coat ice cream ball with batter, being careful not to pull cinnamon stick out of ball. When balls are coated, gently drop into oil, one at a time, being careful not to let balls stick to sides of pan or frying basket. Submerge balls completely by holding onto cinnamon stick. Balls are done when golden brown, about 1 to 11/2 minutes. As ice cream balls are fried, set each aside to drain on multiple thickness of paper towels until all are done. Before serving, pour honey over top of each ball, then sprinkle with cinnamon sugar and pipe whipped cream around the base. Serve immediately with tortilla chips. Makes 12 servings.
Time 25m Yield 6 serving(s) Number Of Ingredients 5 Steps:
Place a plate or sheet pan in the freezer and let it chill for at least 1 hour or overnight. Using a large ice cream scoop, make balls of ice cream and place them on the sheet pan then return them to the freezer. Cut the crusts off the sliced bread and using about 2 slices per ice cream ball, form the bread around the ice cream using your hands to pack it like a snow ball. This works best if you turn 1 piece of the bread so that it is not directly over the other, so that you have 8 corners, like a star. Once it’s completely covered return it to the freezer. If some ice cream melts through the edge, just wipe it off. In a medium saucepan, heat 3 inches of canola oil to 365 degrees F. Drop the covered ice cream balls, one at a time, into the hot oil and fry, turning occasionally so they color evenly, until golden brown on all sides. Remove from oil and briefly drain on paper towels. Stir together the sugar and cinnamon. Coat fried ice cream in the cinnamon sugar mixture. Serve immediately. I like it drizzled with caramel or chocolate fudge sauce.
More about “deep fried ice cream recipes”
Time 1h Yield 1 batch Number Of Ingredients 7 Steps:
Form ice cream into balls about the size of a baseball. You will need to put each one in the freezer as you make them. Roll each in corn flakes then roll in eggs, then once more in flakes to completely coat. Immediately put back in freezer to harden. Heat enough oil to cover the ice cream as it cooks. When oil is hot dip ice cream in for 15 seconds or just till lightly browned. Drain on paper towel and sprinkle with cinnamon, put a dollop of cream on top, and drizzle with honey.
