This is definitely a dessert worth hassling for! It is quite an indulgence. It's important to freeze the ice cream once it's formed into balls, and after it's coated, otherwise it won't hold up to the frying process.
- Cook Time
- Prep Time
- 6 ServingsServings
- 1 pint Vanilla Ice Cream Won't use it all
- 1 Egg white
- 1/2-1 cup Crushed cornflakes
- 6 Oreos, crushed
- 1/2 teaspoon Vanilla extract
- 1-2 cup Vegetable Oil for frying
- 2 tablespoon Finely chopped Almonds optional
-Scoop balls of ice scream with an ice scream scooper (doesn't need to be too large, but if it's too small, it will likely not hold up), & place them on a lined baking sheet
-FREEZE for 1-2 hours- (very important)
-In a bowl, beat the egg white until it has soft peaks, add in 1 tbsp. sugar & vanilla extract, and beat for an additional 30 seconds.
-In 1 bowl combine half the crushed cornflakes with the almonds (optional), & in another bowl the rest of the cornflakes with Oreo cookie crumbs. (Roughly chop the cookies, and then pulse them in a food processor until it resembles cookie crumbles (like what you would get as a topping in an ice scream store))
-Remove the ice cream balls from the freezer.
-Coat each ball in the remaining 2 tbsp. of sugar, then the egg white, then in whichever topping you choose. Place the balls back on the cookie sheet, and freeze again for 30 minutes to an hour.
-Heat vegetable oil in a large heavy bottomed pot or large saute pan. Oil should register on a thermometer to 375 degrees. If you don't have a thermometer, you can tell if the oil is ready if you sprinkle a bit of water or flour into the oil and it sizzles.
-Slowly & carefully place the balls into the oil, and fry until the crust gets golden. The whole thing shouldn't take longer than 30 seconds to a minute!
-Garnish the fried ice cream with sliced fruit, chocolate sauce, confectioner's sugar, or candied nuts!