1/2 Gallon Vanilla Ice Cream (any brand you like or homemade)
4 1/2 cups of Cornflakes
1 1/2 cups Graham Cracker Crumbs (about 2 sleeves of graham crackers, finely crushed)
8 oz Almond Paste (1 cup if using homemade)
a Bit of water
Hersheys Chocolate Syrup OR Honey
Normally when we share a recipe we don't specifically state which step to follow first, we assume that most of our readers have basic cooking skills and prefer to adapt recipes to suit themselves. However, in this case, we thought you might find it very helpful if we specify each step, as this particular recipe can get very messy, very quickly.
Finely Crush the cornflakes and then add graham cracker crumbs, mixing together in a medium size bowl, set aside. In another 2-4 cup size bowl, beat the eggs with about 3 Tbs of water until well blended, set aside.
If you're using Homemade Almond Paste, chances are that its soft and pliable enough to roll out. Scoop out about 2 Tbs of paste rolling it into a small ball with the palms of your hands. Lightly dust a clean surface with powdered sugar (aka confectioners sugar) and roll out the almond paste very thinly, creating a nice circle. Place the round on a square of wax paper, place another sheet of wax paper over the top and continue until you have 8 almond paste rounds ready before continuing to the next step. If you're using store-bought almond paste, scroll down to the bottom of the page for an alternative method of preparation.
If you have a helper in the kitchen, have them stand by with saran wrap, ready to tear off a sheet as you work, otherwise Tear off several small squares of saran wrap and have them laid out on the counter in a row.
Cut a half gallon of ice cream into 6 pieces, like this: You can make larger or smaller ice cream balls depending on your own preference.
Scoop out the ice cream and using your hands, form it into a ball quickly.
Place it in the center of a rolled almond paste and gather each of the corners of the wax paper, helping to form a complete ball around the ice cream. Using the wax paper secure the almond paste, sealing in the ice cream. At this point, if this is your first time making these, chances are the ice cream is fairly soft and starting to ooze out of the almond paste seams.
Wrap the almond paste wrapped ice cream ball in a piece of saran wrap and stick it in the freezer as quickly as you can.
Repeat steps #3 thru #7 with the remaining ice cream.
Once the ice cream balls have had time to fully harden (depending on how quickly you worked and the temperature of your kitchen, they might be ready in 10 minutes, or they might need a few hours). If so, be sure to refrigerate your beaten egg mixture until you're ready to proceed with the next step.
Remove the ice cream ball from the freezer, unwrap it and Immediately plunge the almond wrapped ice cream ball into the beaten egg and roll it around, coating it completely.
Remove from egg and place it into the graham cracker/cornflake mix and coat the ball completely. Then, immediately plunge the coated ball back into the egg mixture, roll it around quickly again and then plunge it back into the cornflake mixture coating evenly.
Re-Wrap in saran wrap and place in the coldest part of the freezer right away. Repeat until all of the ice cream balls have been double dipped in the crunchy coating.
For best results, We highly recommend Freezing these overnight. This recipe makes 6 Softball Sized fried ice cream or 8 Tennis Ball Sized Fried Ice Cream
How to Cook Fried Ice Cream:
Now that you've accomplished the hard messy part, here comes the easy part. In a Fryer or Large Saucepan, fill with about 4" of Vegetable oil.
Heat the oil to 375F (Do not take out the ice cream ball until the moment you're ready to fry it!)
Using a metal slotted spoon, gently lower the (unwrapped) ice cream ball into the hot oil and fry until golden brown, rolling it over once to cook both sides (this takes about 30 seconds or so).
Gently scoop it out of the oil and drain on paper towels, immediately transfer to a serving dish, drizzle with chocolate syrup or honey, as desired.
Alternative Method: Store-Bought Almond Paste
If you're using store-bought almond paste that comes in a tube you might find it to be extremely hard and difficult to manage. In this case, open the tube and cut the "log" into 1/2" pieces and drop them into your blender. Add 1 Large egg and grind/puree them until the mixture is smooth. Transfer the creamy mixture into a bowl that holds approximately 2-4 cups (max).
Rather than wrapping each ice cream ball with sheets of rolled almond paste, you can simply roll the ice cream ball in the thinned, creamy almond paste mixture, coating evenly, then immediately drop the coated ice cream ball into the crushed cornflake/graham cracker mixture, rolling to coat. Wrap in saran wrap & freeze for several hours until quite firm. Then follow steps #8 thru #10 as listed above.
- If you want a crunchy topping where nothing else is added (no honey or syrup) try crushing up golden grahams cereal or cinnamon toast crunch cereal in place of the cornflakes/graham cracker combination.
- No, this CANNOT be Baked in the Oven, Yes- people actually ask this question.