Fried ice cream

  • Preparation Time10 mins
  • Cooking Time10 mins
  • Serves8
  • DifficultyEasy
2-4L vanilla ice cream
4 egg whites
4 cups crushed cubed cereal (recommended: Golden Graham)
Vegetable oil, for frying
Cinnamon, honey, whipped cream, chocolate sauce (optional garnish)
1) Line a rimmed baking sheet with parchment paper or a silicone baking sheet. Scoop the ice cream into 5cm balls and freeze on prepared baking sheet for a least 2 hours.

2) Lightly beat the egg whites in a medium bowl. Put the crushed cereal in a separate medium bowl. Dip a frozen ice cream ball into egg whites and then roll in the crushed cereal and return to the baking sheet.* Repeat the procedure with the remaining ice cream balls, egg whites and cereal. Put the baking sheet into the freezer and freeze for at least 2 hours or overnight.

3) In a large Dutch oven or fryer, pour vegetable oil to a depth of 10cm and heat to 190C.

4) Fry the ice cream balls, in batches if necessary, until golden, about 1 minute. Remove from the oil and drain on paper towels.

Transfer to a serving platter and serve immediately with optional garnishes, if desired.

*Cook's Note: For extra crispiness, dip the coated ice cream balls again into the egg whites and reroll in the crushed cereal

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