Fried ice cream: frozen ice cream balls coated in cinnamon-sugar cornflakes and egg white, deep-fried and topped with chocolate sauce, whipped cream and a cherry
Preppy Kitchen · ♥ 8.7K likes · 396.5K views · 7 min video
Read about frozen desserts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ice cream
Scoop cold ice cream into balls about two inches across, large enough to keep a cold core, onto a parchment-lined baking sheet.
Scooping cold ice cream balls
- egg whites
Separate the eggs, keeping the whites; mix the whites with one teaspoon of sugar.
Sweetened egg whites
- 1 tsp sugar
- 2 cup cornflakes
- 2 tsp sugar
- 1 tsp cinnamon
Finely crush about two cups of cornflakes and mix with two teaspoons of sugar and one teaspoon of cinnamon.
Working quickly, roll each ball in the cornflakes, press it back into a round, dip it in the sweetened egg whites, then coat again in the cornflakes; return to the baking sheet.
- whipped cream
- powdered sugar
- vanilla
Whip the whipped cream with a little powdered sugar and a splash of vanilla to soft peaks, finishing by hand; put it in a piping bag.
Fry one or two balls at a time for eight to ten seconds, flipping halfway if the oil does not cover them; lift out with a spider and tap off the oil.
- chocolate sauce
- 1 whole maraschino cherry
- sprinkles
Serve at once with a drizzle of chocolate sauce, a dollop of whipped cream, a maraschino cherry and sprinkles.
Topping and serving straight away