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petalpusher
June 24, 2016
Thanks Sarah, these ideas are so much better than actually making fried ice cream. I'm going for key lime sorbet rolled in crushed wasabi peas and ginger snaps....
Helen R.
June 24, 2016
I have fried ice cream. I read about fried ice cream in the 1970 's in a Magic Kingdom Key Club magazine given to me by my uncle. They served it in a restaurant in a resort of Disneyworld in Florida. I so wanted to taste it I concocted my own recipe using cookie dough and vanilla ice cream. Freeze ice cream really hard, coat with sugar cookie dough (quickly), freeze again, deep fry in a fryer or wok until cookie is done, about 15-20 sec (?) to a min? (I don't have my recipe in front of me). Serve immediately with chocolate or other sauce, whipped cream... very rich. The hot and cold are awesome, but it was tricky. I was just pleased, as a teen, to have pulled that off. :) Will have to try your version some time soon.
Christina M.
June 24, 2016
Could you "fry" or toast the toppings somehow and then use them to coat the ice cream - might that give you the fried flavor?
petalpusher
June 24, 2016
I would go to McDonald's and buy several hash browns and chop those up slightly cooled to roll your scoops of ice cream in. That would certainly give you the fried flavor.
Jem R.
June 24, 2016
ive made fried ice cream balls at restaurants. I was thinking that pre frying might be the way to go, too. We never did this two step freezing business mentioned in this recipe. It seems unnecessary. Make the ball, roll it in cinnamon sugar and cornflakes, and then freeze it. Deep fry for 5-10 seconds. If I were trying to recreate it at home, I would toast/fry up some coating, make the balls, coat, and freeze. When it came time to serve, I'd let the balls warm up a wee bit, and the roll them in some reserved coating so that not all of the coating would be frozen. And I couldn't forget the drizzle of honey and whipped cream. I'm so trying this ASAP.
SS
June 24, 2016
I made fried ice cream a few years ago for my son's birthday party, and it was delicious. I don't do a lot of frying, but this wasn't particularly messy or problematic. I found a well-reviewed recipe online that seemed like what I had eaten in restaurants. Similar process to above: freeze scoops--coat scoops with egg whites then roll in topping (crushed cornflakes mixed w/cinnamon)--freeze for 3 hours--fry for about 15 seconds--serve w/toppings. Your ideas above sound great....but not the same as FRIED ice cream! :)
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