Cinnamon Fried Ice Cream
Indulge in the ultimate dessert experience with this irresistible Cinnamon Fried Ice Cream! Featuring a luscious core of creamy vanilla ice cream enveloped in a golden, crispy coating of crushed cornflakes spiced with warm cinnamon and sweet sugar, this recipe is a delightful balance of textures and flavors. Each scoop is flash-fried to perfection in just seconds to maintain its chilled center, then garnished with velvety whipped cream, a drizzle of honey or caramel syrup, and a bright maraschino cherry for a decadent finish. Easy to follow yet restaurant-worthy, this show-stopping treat is perfect for celebrations or when you’re craving something extraordinary. Ready in under 30 minutes of effort with just a bit of patience for freezing, this Cinnamon Fried Ice Cream recipe is a crowd-pleaser that combines innovation and nostalgia in every bite!
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Recipe Information
Ingredients
- 4 scoops Vanilla ice cream
- 2 cups Cornflakes cereal
- 1 teaspoon Ground cinnamon
- 2 tablespoons Granulated sugar
- 2 pieces Large eggs
- 3 cups Vegetable oil
- 1 cup Whipped cream
- 2 tablespoons Honey or caramel syrup
- 4 pieces Maraschino cherries
Instructions
Place the scoops of vanilla ice cream on a parchment-lined baking sheet and freeze for 1 hour, or until very firm.
In a food processor or plastic bag, crush the cornflakes into fine crumbs. Transfer to a shallow bowl and mix with ground cinnamon and granulated sugar.
In a separate shallow bowl, whisk the eggs until well beaten.
Take one ice cream scoop from the freezer. Quickly roll it in the cornflake mixture, then dip it into the beaten eggs, and roll it again in the cornflake mixture to form a thick, even coating. Repeat this process for each ice cream scoop.
Place the coated ice cream balls back onto the baking sheet and freeze for another 2 hours (or overnight) to ensure the coating adheres properly.
Heat the vegetable oil in a deep fryer or deep saucepan to 375°F (190°C). Ensure there’s enough oil to fully submerge the ice cream balls.
Using a slotted spoon, carefully lower one coated ice cream ball into the hot oil. Fry for 10-15 seconds, or until the coating is golden brown and crispy. Quickly remove the ice cream and place it on a paper towel-lined plate. Repeat for each ice cream ball.
Serve immediately, topped with whipped cream, a drizzle of honey or caramel syrup, and a maraschino cherry.
Nutrition Facts
Calories |
1724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.1 g | 217% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 100.9 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 287 mg | 12% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 32.8 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 103 mg | 8% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 207 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
