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Churro Fried Ice Cream

Fried ice cream is easy with a few tricks and Churro Fried Ice Cream is always a favorite.
Course Dessert
Cuisine American
Keyword churro fried ice cream, fried ice cream recipe, how to make fried ice cream
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 5 hours 30 minutes
Servings 4 -1/2 cup fried ice cream balls
Calories 504kcal
Author Toni Dash

Ingredients

  • 2 cups Vanilla Bean Ice Cream (I used Blue Bell Vanilla Bean)
  • 1 1/2 cups Snickerdoodle Cookie crumbs* , homemade or store purchased cookies may be used (I used Udi's Gluten-Free Snickerdoodles)
  • 3/4 cups Cornflakes crumbs* (gluten-free or regular)
  • 4 Eggs
  • 1/2 cups Granulated Sugar
  • 1 teaspoon ground Cinnamon
  • Sunflower oil (selected due to no taste and high heat tolerance)

Instructions

Making, Coating and Freezing the Ice Cream:

  • Prepare a rimmed baking sheet by lining with parchment paper.
  • Scoop ice cream into 1/2 cup balls. Mold with hands. Place on the prepared baking sheet and cover with plastic wrap. Freeze until hard; 2-3 hours, or overnight.
  • Place the cookie crumbs in a small mixing bowl. Roll each ice cream ball, one at a time (leaving others in the freezer) applying slight pressure to fully coat with the crumbs (NOTE:  it will not coat densely). 
  • Return the coated ice cream balls to the freezer pan and allow to freeze for 30 minutes.
  • Gently beat two of the eggs in a medium size bowl. 
  • One by one, roll an ice cream ball in the eggs to fully coat, and then in the cookie crumbs to fully coat. 
  • Return the coated ice cream ball to the freezer pan and repeat for the remaining 3 ice cream balls individually; returning each to the freezer immediately after coating. Allow to freeze for 1 hour or until hard.
  • Gently beat the two remaining eggs in a medium size bowl. Place the cereal crumbs in a separate medium bowl.
  • One by one, dip the ice cream balls in the eggs to fully coat followed by the cereal crumbs to fully coat.
  • Return the coated ice cream balls to the freezer pan and freeze for 30 minutes or until completely hard.

Frying the Ice Cream Balls:

  • Combine the granulated sugar and cinnamon in a small mixing bowl; mix to fully blend and spread on a salad plate. Set aside.
  • Fill a medium pot with four inches of oil (or enough to cover the ice cream ball when frying). 
  • Position a candy thermometer on the side of the pot to monitor the heat. Heat the oil to 375 degrees.
  • Set serving plates or bowls near the stove for quick plating. Ice cream balls will be fried one by one then immediately plated and served.
  • Using a heatproof slotted spoon, gently lower an ice cream ball into the heated oil. Fry for 20 seconds, spooning the oil over the top of the ball. NOTE: careful to avoid the hot oil contacting your hands.
  • Remove the fried ice cream with the slotted spoon and place on the plate with the cinnamon-sugar. The ice cream ball will be hot! Gently roll the ball using a spatula or sprinkle the cinnamon-sugar on the ice cream ball to cover all sides.
  • Lift ice cream ball off the plate, gently shake off excess cinnamon-sugar and place on serving plate/bowl. 
  • Garnish with chocolate syrup and/or whipped cream and serve immediately. 
  • Repeat for remaining ice cream balls.

Notes

*How to Make Crumbs (cookies or cereal): Place cookies or cereal in a blender or food processor and process until turned into crumbs.
The recipe can be increased to make a larger batch of fried ice cream balls by multiplying the ingredient proportions.
Adapted from the Food Network.

Nutrition

Calories: 504kcal | Carbohydrates: 69g | Protein: 10g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 200mg | Sodium: 350mg | Potassium: 238mg | Fiber: 1g | Sugar: 45g | Vitamin A: 640IU | Vitamin C: 1.5mg | Calcium: 127mg | Iron: 3.4mg