A delightful twist on traditional fried ice cream, this Fried Ice Cream Cake combines the crunchy goodness of cornflakes and coconut with creamy vanilla ice cream. It's a crispy, creamy, and indulgent treat that's perfect for any occasion!
Ingredients: 1 gallon vanilla ice cream. 1 cup crushed cornflakes. 1 cup shredded coconut. 1/2 cup sugar. 1/2 cup butter, melted. 1 teaspoon cinnamon. Vegetable oil for frying. Chocolate syrup optional. Whipped cream optional. Cherries optional.
Instructions: Take the ice cream out of the freezer and let it soften a bit. Cover a 9x13-inch baking dish with plastic wrap, making sure there is enough extra to make it easy to take off. Spread the softened ice cream out evenly in the dish that has been prepared. Make the top smooth. Wrap it in plastic wrap and freeze it for at least 4 hours or overnight until it gets firm. Crushed cornflakes, shredded coconut, sugar, melted butter, and cinnamon should all be mixed together in a bowl. Spread the mix out evenly on a parchment-lined baking sheet. Bake at 350F 175C for 10 to 12 minutes, stirring every now and then, until golden brown. Allow the mixture to cool all the way down. Using the extra plastic wrap, take the frozen ice cream out of the dish. Cut into squares or rectangles, and then cover each one with the baked mixture. Press each piece down gently to make sure it sticks. In a deep fryer or pot with a heavy bottom, heat the vegetable oil to 375F 190C. Fry the ice cream pieces in small groups for 30 to 60 seconds, or until they turn golden brown. Use a slotted spoon to take them out and let them drain on paper towels. Serve right away with chocolate syrup drizzled over top. If you want, you can add whipped cream and cherries on top as well.
Prep Time: 30 minutes
Cook Time: 10 minutes
Hanger Clinic
