Cinnamon Toast Crunch Fried Ice Cream
By Jenny Pham
Opposites sure do attract. How does one create a hot crispy layer of cereal around a sphere of ice cream? The contrasts of hot and cold, crispy and soft, sweet and salty are magnificent and sound close to impossible to achieve.
It is unknown where fried ice cream originated from, but we’ve only spotted this dessert in Asian restaurants. The first time we tried fried ice cream, it seemed as if Einstein himself invented it, but it doesn’t take a scientist to make.
The one thing with this recipe is that you have to move quickly – timing and agility are your best friends here! Leave the ice cream out for too long, it’ll melt. Fry the ice cream longer than the recommended time, you’ll be left with a puddle of oil and cream.
With so many varieties of ice cream and cereals out there, you really can be creative here. Mint chocolate chip ice cream with cocoa pebbles layer, cookie dough ice cream with frosted flakes, vanilla ice cream with fruit loops – the possibilities are endless! We’ve decided to keep it on the simpler side and go with one of our favorite combinations – salted caramel ice cream with a crushed cinnamon toast crunch shell.
- 4 cups of salted caramel ice cream
- 1 cup all-purpose flour
- 6 large eggs, beatened
- 6 cups of Cinnamon Toast Crunch, crushed
- 2 quarts of oil for frying
- Leave ice cream out at room temperature to soften a bit (about 3 minutes)
- Using an ice cream scoop, scoop size 6 balls of ice cream and place on a baking sheet. Freeze the ice cream balls for about an hour.
- Take our 3 shallow plates, fill one plate with flour, fill the second plate with the beaten eggs, and fill the third plate with crushed Cinnamon Toast Crunch
- Roll each ice cream ball into the flour, then dip it into the eggs, and lastly roll the ball over the crushed cereal (remove one ice cream ball from the freezer at a time to allow the others to keep cold while you coat the cereal shell on)
- Repeat step 4 for the same ice cream ball, re-rolling, until there is a thick layer of cereal (follow the process about 3 times total). Place the “breaded” ice cream ball back onto the baking sheet in the freezer and move on to the next ball
- Freeze all “breaded” ice cream balls in the freezer for about 3 hours
- Heated the oil in a saucepan until it starts to form tiny bubbles. Carefully, submerge each ice cream ball into the hot oil with a slotted spoon. Fry the ice cream ball until golden brown (about 15-25 seconds)
- Transfer the ball onto a plate and serve immediately. Add whipped cream, if desired.