Fried Ice Cream Without The Fried Recipes

NO-FRY FRIED ICE CREAM

Steps:

• Preheat oven to 350°. Using a 1/2-cup ice cream scoop, place 8 scoops of ice cream on a baking sheet. Freeze until firm, about 1 hour. Meanwhile, combine brown sugar, butter and cinnamon. Stir in cornflakes. Transfer to an ungreased 15x10x1-in. baking pan. Bake until lightly browned, 4-6 minutes. Cool completely., Roll ice cream balls in crumb mixture. Cover and freeze until firm, at least 1 hour. If desired, serve with toppings.

FRIED ICE CREAM (WITHOUT THE FRIED)

Steps:

• Crush cornflakes in a bag using a rolling pin until crumbs form.
• Melt butter and add cornflakes, coconut, sugar, corn syrup, and cinnamon.
• Roll ice cream into 3 inch balls. To roll the ice cream into balls, only thaw the ice cream slightly so you can easily roll it with your hands. You could even wear plastic gloves to make rolling the balls easier. Then roll the ball in the cornflake mixture. You may need to pack the mixture firmly around the ice cream ball.
• Place the covered ball onto a cookie sheet lined with waxed paper.
• Freeze until firm, about 4 hours.
• When ready to serve, top with whipped cream, hot fudge and caramel.

FRIED ICE CREAM

Steps:

• Melt the butter in a nonstick skillet over medium heat. Add the crushed cornflakes and toast until golden, about 5 minutes.
• Remove the skillet from the heat and stir in the sugar, cinnamon and salt. Allow to cool slightly.
• Scoop the ice cream into a bowl or bowls, and spoon over generous quantities of the fried cornflake crumbs. Top with some whipped cream, sprinkles and maraschino cherries.

NOT FRIED, FRIED ICE CREAM

Steps:

• Make 8 vanilla ice cream balls and freeze on wax-lined cookie sheet for about an hour.
• Mix remaining ingredients and spread on a cookie sheet to bake at 350°F until crisp and golden.
• (Cooking times will vary according to taste and oven temps.) Let cool.
• Roll ice cream balls in the cooled mixture and refreeze for 2 hours more.
• Serve with honey drizzled over each and enjoy!
• *See new note above recipe*.

NON-FRIED ICE CREAM!

Steps:

• Mix first 4 ingredients in separate bowl.
• Melt butter in medium pot. When melted, add above ingredients and stir until brown sugar is dissolved. (Do not leave on too long or brown sugar will burn).
• Remove from heat and let mixture cool for several minutes.
• Put half the mixture in a 9x13 pan and press down with fingers to make a solid crust on the bottom.
• Add the ice cream evenly on top of the first layer of mixture.
• Add the rest of the mixture on top of the ice cream.
• Cover with tin foil and freeze for at least 1 hour. (2 hours is preferable).
• Remove and drizzle with chocolate or caramel sauce if desired.
• Enjoy!

FRIED ICE CREAM

Steps:

• Scoop ice cream into 8 - 1/2 cup sized balls. Place on baking sheet and freeze until firm, about 1 hour.
• In a shallow dish, combine cornflakes and cinnamon. In another dish, beat egg whites until foamy. Roll ice cream balls in egg whites, then in cornflakes, covering ice cream completely. Repeat if necessary. Freeze again until firm, 3 hours.
• In deep fryer or large, heavy saucepan, heat oil to 375 degrees F (190 degrees C).
• Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time, for 10 to 15 seconds, until golden. Drain quickly on paper towels and serve immediately.

DEEP-FRIED ICE CREAM RECIPE BY TASTY

Steps:

• Line a baking sheet with wax paper.
• Use a 1-tablespoon scoop to portion 12 ice cream balls onto the prepared baking sheet. Freeze for at least 4 hours, or overnight.
• Cut the biscuits in half, then roll out each half on a lightly floured surface into a thin round.
• Working quickly, add a frozen ice cream ball to the center of each dough round. Wrap the dough around the ice cream to seal tightly. Set on the baking sheet. Repeat with the remaining dough and ice cream.
• Freeze the biscuit balls for 1-2 hours, until firm.
• Heat the canola oil in a large pot over medium-high heat until it reaches 325°F (160°C).
• Working 4 at a time, add the biscuit balls to the hot oil and cook until golden brown and crunchy, 2-3 minutes. Transfer to a paper towel-lined baking sheet to drain.
• Transfer the fried balls to the freezer for another hour, until firm.
• To serve, arrange the fried ice cream balls on a plate and top with chocolate syrup, whipped cream, and sprinkles.
• Enjoy!