How to make fried ice cream (and
you know you want some!)
December 12, 2008 | There is a gap in our education
system. I was shocked to discover that many of my friends
had never experienced the joy that is fried ice cream.
For me this tasty dish is found in the deep fryer of
the Mexican restaurants in Cache Valley.
Essentially, fried ice cream is a ball of ice cream
rolled in a crunchy, sweet crust and after being refrozen
is then briefly dropped in a deep fat fryer.
This dish is so addicting that I am tempted to abandon
my celiac diet and consume the potential gluten mine.
Celiac disease is allergy to gluten which is found in
wheat, rye, barley and a grain called triticale. The
risk is that the cornflakes used to make the shell can
sometimes be made with cornflakes tainted by wheat flour
and other cornflakes are safe. So, in an effort to protect
myself, I learned how to make non-fried, fried ice cream.
It is a pretty simple recipe, take two or three cups
of cornflakes and pour them into a gallon plastic zippered
bag. For the celiac, be sure to check that the cornflakes
are gluten-free. Otherwise, any brand will do.
Be sure to lay out a cutting board place your bag
of cornflakes flat on the board that way when you begin
smashing the cornflakes and the sharp crumbs began to
stretch the bag you can protect the sticky countertop
in your apartment. For the smashing, I use a rolling
pin but the bottom of a cup will work.
By the way, this is not a dish to be made late at
night, for while you're smashing the cornflakes your
roommates may come out of their rooms with unpleasant
comments or suggestions as to what you can do with your
cornflakes or rolling pin.
Once your flakes are thoroughly crushed pour some
melted butter (I usually use a stick of butter which
is about 1/2 cup). You can melt the butter on the stove,
but I usually use a ceramic cup, melt the butter in
the microwave and pour it straight into the gallon bag
At this point, add one cup of sugar and 1/3 to 1/2
teaspoon of dollar store cinnamon, pour all directly
into the bag. Take the bag and shake it making sure
the flakes are all evenly coated with the sugary mixture.
Line a cookie sheet with tin foil and spray with nonstick
spray and spread the crumbs thinly over the sheet. Place
the cornflake mix in the oven that's been preheating
to 350 degrees this whole time (you just haven't been
paying attention). Bake the cornflakes, watching them
carefully making sure not to burn them. Usually 15 minutes
is long enough.
While letting the cornflakes cool on the stovetop,
take out the half-gallon of ice cream. I like vanilla
ice cream but any flavor will do. Take an ice cream
scoop and plop the ice cream into the palm of your hand.
I recommend washing your hands before doing this. Move
quickly, squish the ice cream into a ball -- it usually
winds up looking like a lumpy mound that hints at circular
nature of an asteroid. With my hands so cold my fingers
are numb, I drop the ice cream into a small bowl and
shove it into the overcrowded freezer.
By the time the half-gallon has been divided into
balls the fridge handle and counter are covered with
melted ice cream. By now your fingers pink after the
ice cream has run clear down your arms, a quick hand
wash warms your hands up rinses the cream off.
The ice cream balls are supposed to freeze for an
hour before you roll them in the cinnamon cornflake
mix, which is about the same amount of time it will
take to clean the ice cream off the kitchen countertops.
I still haven't figured out how to neatly roll the ice
cream in the cornflake mix so be sure to coat the ball
as well as you can. Expect your fingers to get sticky,
in fact expect counters, roommates and pets to get sticky.
My favorite way to eat this is after you've had friends
over to allow them to roll their own ice cream ball
in the cornflakes mix. It is messier because the ice
cream hasn't had time to set but it is a more interactive
dessert than say brownies.
You're probably wondering where the fried part of
this dish would be. Though I am sure you could drop
the ice cream ball into a deep fat fryer, after having
refrozen the ice cream to make sure it wouldn't melt
as soon as it touched the oil.
Non-fried ice cream is not as likely to coat your
back splash and stove with oil or, as my ex-boyfriend
did, start a small oil fire on your stove. Instead non-fried
ice cream has the same crunchy crust with lot less mess,
and less risk of burning your house down.