Fried Ice Cream Aka Crispy Coconut Dessert Food

FRIED ICE CREAM

Steps:

• With an ice cream scoop, form 4 large balls of ice cream. Place on a waxed paper lined sheet and cover with plastic wrap. Freeze for at least 2 hours.
• In a bowl, combine the cornflake crumbs with either the coconut, walnuts or cookie crumbs (or any combination). Spread the mixture in a shallow dish.
• Dip the ice cream balls in the crumb mixture and freeze for 30 minutes.
• In a bowl, beat the eggs and sugar. Dip the coated ice cream balls into the eggs, then roll in the crumb mixture, coating completely. Freeze for 1 hour. (If necessary, or for a thicker crust, roll again in eggs and crumbs until the balls are completely coated.)
• Heat the oil in a large pot or fryer to 400 degrees F. One at a time, lower the balls into the oil and fry until golden brown, about 30 seconds to 1 minute. Remove from the oil and place in a dessert bowl. Drizzle with chocolate sauce and whipped cream, as desired. Repeat with the remaining ice cream.

FRIED ICE CREAM AKA CRISPY COCONUT DESSERT

Steps:

• Preheat oven to 300 degrees.
• Mix together all ingredients except ice cream and place on cookie sheet lined with tin foil.
• Place pan in oven for 30 minutes, stirring every 10 minutes.
• Layer 2/3 of the mixture into a 9x13 pan and press into the bottom.
• Top with ice cream and smooth out.
• Top with remaining mixture.
• Place pan into freezer for 8 hours.
• Slice into squares, serve, and enjoy!

FRIED ICE CREAM RECIPE

Steps:

• Gather the ingredients.
• Place six scoops of ice cream , about 3 inches in diameter, on a baking sheet. Freeze for at least 2 hours or until very firm.
• In a shallow bowl, combine the cornflake crumbs, coconut, and cinnamon.
• Roll the frozen ice cream balls in the crumb mixture. Place them back on the baking sheet and freeze again for at least 30 minutes. Reserve the remaining crumb mixture for the next steps.
• In a medium bowl, beat the egg whites and sugar until foamy.
• Dip the coated ice cream balls into the egg mixture, then roll again in the reserved crumb mixture, coating completely. Freeze again for 1 hour. Meanwhile, chill a medium bowl or plate in the refrigerator.
• When ready to fry, heat about 3-inches of oil in a medium heavy-duty saucepan to 375 F. Set the chilled plate next to the pan. Remove one ball of ice cream at a time from the freezer. Quickly dip into the hot oil until the coating turns crisp and brown, 8 to 10 seconds.
• Remove from the hot oil with a slotted spoon and place on the chilled plate. Repeat with the remaining ice cream balls. Serve immediately with a drizzle of sauce, if desired.

CRUNCHY ICE CREAM DESSERT

Steps:

• In a large bowl, combine the cereal, brown sugar, peanuts and coconut. Drizzle with butter; stir until combined. , Press half of the mixture into an ungreased 13-in. x 9-in. dish. Cut ice cream into 3/4-in.-thick slices; arrange evenly over crust. Top with remaining crumb mixture; press down lightly. Cover and freeze until serving.

FRIED ICE CREAM DESSERT BARS

Steps:

• In a large skillet, melt butter over medium heat. Add cornflakes and cinnamon; cook and stir until golden brown, about 5 minutes. Remove from heat; stir in sugar. Cool completely., In a large bowl, beat cream, evaporated milk and salt until it begins to thicken. Gradually beat in condensed milk and vanilla until thickened., Sprinkle half the cornflakes onto bottom of a greased 9-in. square baking pan. Pour filling over crust; sprinkle with remaining cornflakes. Cover and freeze overnight. Cut into bars. If desired, serve with honey, whipped cream and cherries.

SORBETES (FILIPINO 'DIRTY' ICE CREAM)

Steps:

• Mix all ingredients using mixer (or egg beater) until the consistency is foamy.
• Pour in a stainless steel pan or boiler. Let boil for 15 minutes to kill any microbes or bacteria. Set aside to cool.
• Put desired flavoring (artificial flavors): vanilla, lemon or kalamansi (can be obtain from peels), chocolate, coffee, nuts, cashew and others. You can also use real fruit flavors like mango, ube, macapuno, cheese, etc.
• Put into freezer for half an hour or until half-frozen.
• Remove from freezer and mix again (with big wooden spon or egg beater) until the consistency becomes a thick mass.
• Transfer it in round stainless container. Cover, put it in wooden push cart. Put lots of crushed ice and salt between the container. You can use dry ice as an alternative.
• Let set for 20 minutes, at which point the ice cream should harden enough.

FRIED ICE CREAM

Steps:

• Scoop ice cream into 8 - 1/2 cup sized balls. Place on baking sheet and freeze until firm, about 1 hour.
• In a shallow dish, combine cornflakes and cinnamon. In another dish, beat egg whites until foamy. Roll ice cream balls in egg whites, then in cornflakes, covering ice cream completely. Repeat if necessary. Freeze again until firm, 3 hours.
• In deep fryer or large, heavy saucepan, heat oil to 375 degrees F (190 degrees C).
• Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time, for 10 to 15 seconds, until golden. Drain quickly on paper towels and serve immediately.