Crispy Fried Ice Cream with Strawberries & Chocolate Sauce

Detailed Recipe (English)

Servings

4 portions

---

Ingredients

Ice Cream

• 4 large scoops vanilla ice cream (very firm)

Coating

• 2 cups cornflakes or breadcrumbs (crushed finely)

• 1 tsp ground cinnamon (optional)

• 2 large eggs

• 2 tbsp milk

• ½ cup all-purpose flour

For Frying

• Vegetable oil (enough for deep frying)

Toppings

• Fresh strawberries, halved

• Chocolate sauce

• Powdered sugar

• Fresh mint leaves (optional)

---

Instructions

1. Prepare the Ice Cream

1. Scoop the vanilla ice cream into firm, round balls.

2. Place them on a baking tray lined with parchment paper.

3. Freeze for at least 4–6 hours, preferably overnight, until rock solid.

---

2. Prepare the Coating Stations

• Bowl 1: Flour

• Bowl 2: Whisk eggs with milk

• Bowl 3: Crushed cornflakes mixed with cinnamon

---

3. Coat the Ice Cream (Double Coating is Essential)

1. Roll a frozen ice cream ball in flour, coating lightly.

2. Dip into egg mixture.

3. Roll thoroughly in cornflake crumbs, pressing gently.

4. Return to the freezer for 30 minutes.

5. Repeat the egg and crumb coating once more.

6. Freeze again for at least 1 hour.

This double coating prevents melting during frying.

---

4. Fry the Ice Cream

1. Heat oil to 190°C / 375°F.

2. Fry one ice cream ball at a time for 8–12 seconds, just until golden.

3. Remove immediately and drain briefly on paper towels.

---

5. Assemble & Serve

1. Place fried ice cream on serving plates.

2. Top with fresh strawberries.

3. Drizzle generously with chocolate sauce.

4. Dust lightly with powdered sugar.

5. Garnish with mint leaves if desired.

---

Tips for Best Results

• Work very fast when frying.

• Keep unused ice cream balls in the freezer until the last second.

• Do not overcrowd the oil.

• Serve immediately for the best hot–cold contrast.

---

Flavor Variations

• Use coconut flakes instead of cornflakes.

• Add caramel sauce or honey instead of chocolate.

• Try green tea or strawberry ice cream for variety.