Deep fried ice cream 🍨

By Andy Cooks · 60 min

Ingredients

Instructions

1. Crush the cornflakes in a food processor, then put them in a large bowl with the sugar and cinnamon.
2. Roll 4 large scoops of ice cream into balls, then roll each in the cornflake mix, pressing with your hands to make a tight ball.
3. Place the balls on a lined tray and freeze for 30 minutes, until firm.
4. Keep the leftover cornflake mixture.
5. Put the eggs in a shallow bowl.
6. Dip each coated ball in the egg, turning to coat fully, then roll it in the cornflake mixture again to coat in crumbs.
7. Return the balls to the tray and freeze for another 30 minutes. For best results, coat them a second time and freeze for at least an hour until very firm.
8. Heat the oil in a saucepan over medium-high heat to 180°C (356°F).
9. Working with one ball at a time, gently lower it into the hot oil and fry for 10 to 15 seconds, until golden and crisp.
10. Lift out with a slotted spoon and move to a chilled serving plate.
11. Drizzle with chocolate sauce, then top with whipped cream and a cherry. Serve immediately.

Summarized from Andy Cooks's video. Watch it for the details.

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EggChocolateIce creamWhipped creamCornflakesMaraschino cherry