Copycat El Torito Deep Fried Ice Cream
Recreate the indulgent joy of restaurant-style desserts at home with this Copycat El Torito Deep Fried Ice Cream recipe! Featuring creamy vanilla ice cream coated in a crispy, golden crust made from crushed cornflakes, sweetened coconut, and a hint of cinnamon, this treat takes dessert to the next level. The ice cream is expertly breaded using a flour, egg, and cereal mixture for the perfect crunch, then flash-fried to maintain its icy center while achieving a warm, crispy exterior. Drizzle each scoop with honey, and top with whipped cream and a maraschino cherry for a truly decadent finish that’s sure to impress. Perfect for special occasions or simply treating yourself, this unique dessert is quick to make, with just 20 minutes of prep time and a few seconds of frying. Embrace the irresistible contrast of hot and cold with this iconic deep-fried ice cream recipe!
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Recipe Information
Ingredients
- 4 scoops Vanilla ice cream
- 2 cups Cornflakes cereal
- 0.5 cup Sweetened shredded coconut
- 1 teaspoon Ground cinnamon
- 0.5 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 4 cups Vegetable oil
- 2 tablespoons Honey (for drizzling)
- 1 cup Whipped cream (optional)
- 4 pieces Maraschino cherries (optional)
Instructions
Scoop 4 generous balls of vanilla ice cream and place them on a parchment-lined baking sheet. Freeze for at least 1 hour, or until very firm.
In a food processor, pulse the cornflakes until coarsely crushed. Transfer to a mixing bowl and combine with shredded coconut and ground cinnamon. Set aside.
Set up a breading station with three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, whisk together the eggs and milk. In the third dish, place the cornflake mixture.
Remove the ice cream scoops from the freezer. Working quickly, roll each scoop in the flour to coat, then dip it into the egg mixture, and finally roll it in the cornflake mixture, pressing gently to adhere the coating. For extra crispiness, repeat the egg and cornflake coating steps once more for each scoop. Return the coated ice cream to the baking sheet and freeze for another hour.
Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 375°F (190°C). Ensure the oil is deep enough to fully submerge the ice cream scoops.
Working one at a time, carefully lower a coated ice cream scoop into the hot oil using a slotted spoon. Fry for 10–15 seconds, or until the coating turns golden brown. Remove immediately and drain on a paper towel-lined plate. Repeat with the remaining scoops.
Serve each deep-fried ice cream scoop drizzled with honey. Optionally, top with whipped cream and a maraschino cherry for a classic presentation. Enjoy immediately!
Nutrition Facts
Calories |
9857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 956.2 g | 1226% | |
| Saturated Fat | 196.3 g | 982% | |
| Polyunsaturated Fat | 537.6 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 1747 mg | 76% | |
| Total Carbohydrate | 380.2 g | 138% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 180.0 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 614 mg | 47% | |
| Iron | 54.5 mg | 303% | |
| Potassium | 1230 mg | 26% | |
*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.
