Fried Ice Cream Aka Crispy Coconut Dessert
Indulge in the irresistible fusion of textures and flavors with this Fried Ice Cream, also known as Crispy Coconut Dessert. This decadent treat features creamy vanilla ice cream encased in a crunchy, golden shell made from shredded coconut, crushed cornflakes, and a hint of cinnamon. Double-coated for maximum crispiness, each scoop is quickly fried to perfection, creating a stunning contrast between the warm, crunchy exterior and the cold, velvety center. Drizzled with sweet honey, topped with airy whipped cream, and crowned with a maraschino cherry, this dessert is as beautiful as it is delicious. Perfect for special occasions or satisfying your sweet tooth, this show-stopping dessert is a must-try!
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Recipe Information
Ingredients
- 1 quart vanilla ice cream
- 2 cups sweetened shredded coconut
- 2 cups crushed cornflakes
- 1 teaspoon ground cinnamon
- 3 large eggs
- 1 cup all-purpose flour
- 4 cups vegetable oil
- 0.25 cup honey
- 1 cup whipped cream
- 4 whole maraschino cherries
Instructions
Scoop the vanilla ice cream into four large, even balls using an ice cream scoop and place them on a baking sheet lined with parchment paper.
Freeze the ice cream balls for at least 2 hours, or until they are very firm.
In a large bowl, combine the shredded coconut, crushed cornflakes, and ground cinnamon. Mix well.
Set up a breading station with three shallow bowls. Place the flour in the first bowl, beat the eggs in the second bowl, and pour the coconut mixture in the third bowl.
Remove the ice cream balls from the freezer and coat each ball in flour, shaking off the excess. Dip them into the beaten eggs, ensuring an even coating, and then roll them in the coconut mixture until fully covered.
Repeat the egg dip and coconut coating step for a second layer to ensure a thick, crispy shell. Place the coated ice cream balls back on the baking sheet and freeze for another 30 minutes.
In a deep fryer or a large deep pot, heat the vegetable oil to 375°F (190°C). Make sure the oil is deep enough to fully submerge the ice cream balls.
Carefully lower one ice cream ball into the hot oil with a slotted spoon. Fry for 10-15 seconds, or until the coating is golden brown and crispy. Remove immediately and place on a paper towel-lined plate to drain. Repeat with the remaining ice cream balls.
Drizzle each fried ice cream ball with honey, top with whipped cream, and garnish with a maraschino cherry.
Serve immediately and enjoy this delightful contrast of hot and cold textures!
Nutrition Facts
Calories |
3828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.3 g | 214% | |
| Saturated Fat | 115.4 g | 577% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 998 mg | 333% | |
| Sodium | 1543 mg | 67% | |
| Total Carbohydrate | 465.4 g | 169% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 246.2 g | ||
| Protein | 74.4 g | 149% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 1272 mg | 98% | |
| Iron | 30.7 mg | 171% | |
| Potassium | 2713 mg | 58% | |
*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.
