You can deep fry just about anything, and that includes ice cream. However, deep frying something that is supposed to be frozen can be tricky and lead to a mess if you aren’t careful. Follow these directions to turn a pint of your favorite ice cream into a ball of deep-fried wonder.
Deep fry ice cream directions
- Place a baking sheet or shallow metal baking pan in the freezer for at least one hour (overnight works as well).
- Scoop your ice cream into balls the size that you want to cook. One pint of ice cream should yield four to six servings. Place the ice cream on the cold baking sheet and put it back in the freezer until they are completely hard (about 20 minutes).
- Prepare your crust by beating two eggs and filling a pie pan with the crumbs you want to use to crust your ice cream.
- Coat each ice cream ball in egg and roll it in the crumbs until it is completely coated. Really pack the crust onto the ice cream so there are no missing spots.
- Return the ice cream to the freezer one more time, for at least 30 minutes. It needs to be as cold as possible before you fry it.
- Once the ice cream balls are in the freezer, fill a large stock pot half full with an oil that has a neutral flavor (such as canola oil) and heat it to 375 degrees F.
- Remove the ice cream from the freezer and add it directly to the fryer. Cook for approximately 15 seconds, flipping over halfway through, until the crust is golden brown and crunchy.
- Remove from the oil and drain on a rack or paper towel. Serve drizzled with chocolate sauce, or covered in powdered sugar or whipped cream.
- There are tons of different crumb coatings that you can use on your deep fried ice cream. One popular choice is cornflakes (a frosted variety will work as well), but you can even use strips of bread or crushed cookie crumbs. Look for a breading that will pair well with the flavor of ice cream that you are cooking, and feel free to jazz it up. You can add in flakes of coconut or chopped nuts to the crust if you like those flavors.
- Make sure the oil is hot and the ice cream is cold. The temperatures are key. You only want to fry your ice cream for a few seconds, so if the oil is not hot enough your crust will not brown fast enough and you will have to leave it in the freezer too long, melting the ice cream. Likewise, if your ice cream is too soft, it might start melting before the exterior crust is hard. Use a good thermometer on the oil.
- Skip your deep fryer the first few times that you make this recipe. If the ice cream melts fast and leaks out of the balls, it can cause a mess. It is easier to use a sturdy stock pot that is half filled with oil the first couple times.