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Carla Hall and Daphne Oz's Coconut Cornflake Fried Ice Cream

Coconut and Cornflake Fried Ice Cream
Fried Ice Cream
skill level
Easy
time
Over 120min
servings
16
cost
$
Contributed by :
Coconut Cornflake Fried Ice Cream Recipe: Lightly coated in a cornflake crust, this heavenly scoop is lightly fried and drizzled with your favorite toppings.
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ingredients
  • For the Ice Cream:
  • 1 pint Vanilla Ice Cream
  • 1 pint Chocolate Sorbet
  • 4 Egg Whites
  • 2 cups Cornflakes (crushed)
  • 2 cups Sweetened Coconut Flakes (toasted)
  • Vegetable Oil (for frying)
  • Salt
  • For the Serving Sauces:
  • Melted Chocolate
  • Caramel Sauce (warm)
  • Whipped Cream
  • Cherries
  • Sprinkles
  • toasted Walnuts
  • Chocolate Chips
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kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
     
    Line a sheet tray with plastic wrap. 
  • 2
    1 pint Vanilla Ice Cream
    1 pint Chocolate Sorbet
    Using a small ice cream scoop, scoop out round balls of each ice cream flavor and place on the prepared sheet tray. Place in the freezer for 1 hour, or until fully hardened.
  • 3
    2 cups Cornflakes (crushed)
    2 cups Sweetened Coconut Flakes (toasted)
    Combine the cornflakes and coconut flakes in a pie dish or casserole and stir to combine.
  • 4
    4 Egg Whites
    In a medium bowl, whisk the egg whites until frothy.
  • 5
     
    Remove the ice cream from the freezer and, working quickly, add several ice cream balls to the egg whites. Remove with a slotted spoon or fork, and roll in the flakes. Return to the lined sheet tray. Once all the ice cream balls are coated, return to the freezer to set up, about 2 hour or overnight.
  • 6
    Vegetable Oil (for frying)
    Salt
    Melted Chocolate
    Caramel Sauce (warm)
    Whipped Cream
    Cherries
    Sprinkles
    toasted Walnuts
    Chocolate Chips
    Add the oil to a heavy bottomed pot about 2/3rds of the way full, and bring to 400 degrees over medium high heat. Place two to three balls in a metal spider, or large metal slotted spoon. Slowly drop the spider and balls into the oil and cook for 10 seconds. With the balls still on the spoon, remove from the oil and place in the serving dish. Season lightly with salt. Serve immediately with your choice of condiments.

    Helpful Tips:
    1. Make sure you have a full scoop of ice cream -- the scoop cannot be hallow or it will fall apart when you fry it. Re-freeze your scoop for 1 hour until solid.
    2. Sufficiently whip the eggs whites to ensure that the coconut and cornflakes will adhere to the ice cream.
    3. You can also roll the ice cream in graham cracker crumbs, cookie crumbs, nuts or vanilla wafers.
    4. Add the cream to the caramel sauce slowly, and in batches, so that it does not harden too quickly.
 
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