Ingredients
Scale
- 1 pint vanilla ice cream, softened
- 1/2 cup crushed cornflakes
- 1/4 cup crushed graham crackers
- 1/4 cup chopped pecans
- 1/4 cup chocolate syrup
- 1/4 cup caramel syrup
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
Instructions
- Step 1: In a shallow dish, combine the crushed cornflakes, graham crackers, and pecans.
- Step 2: Roll softened ice cream into 1-inch balls. Completely coat each ice cream ball in the crushed cereal mixture, pressing gently to adhere. Place the coated ice cream balls on a baking sheet lined with parchment paper and freeze for at least 30 minutes to firm up the coating.
- Step 3: In a separate shallow dish, lightly whisk the beaten eggs with the flour until a smooth batter forms.
- Step 4: Carefully dip each frozen ice cream ball into the egg batter, ensuring it's fully coated.
- Step 5: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Carefully place the battered ice cream balls into the hot oil and fry for about 1-2 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
- Step 6: Serve immediately, drizzled with chocolate and caramel syrups.
Notes
- For best results, store the fried ice cream balls in the freezer for up to 2 days before frying for a crispier coating.
- Reheat leftover fried ice cream balls in a preheated oven at 350°F (175°C) for 5-7 minutes, or until heated through, to avoid a soggy exterior.
- Serve your Fried Ice Cream Pie with a dollop of whipped cream and a sprinkle of sea salt for an unexpected flavor contrast.
- To prevent the ice cream from melting too quickly during frying, ensure your egg batter isn't too thin and your oil is consistently hot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American