Deep Fried Ice Cream...? Yes, please! Laura from OHJN shows us how.

I’m on my first full day of camping today. We camp near Lake Tahoe each year and when I was a kid, one of the best parts of the trip was to drive in to Lake Tahoe for the afternoon, do a little shopping, and have lunch at Carlos Murphy’s. My favorite thing on their menu? Deep Fried Ice Cream.

When I invited Laura from Our House of Joyful Noise to do a guest post, I immediately knew I needed her to share her Deep Fried Ice Cream recipe and tutorial. It’s like this was just meant to be….

Here’s Laura

Aside from the occasional batch of donuts we make in autumn now and then, which was well worth buying a fryolator for alone, deep-fried anything is just not a part of our diet. But when we came across this recipe, it had us so curious, we just had to try it. The way we saw it, it was kind of like a science experiment. And if our experiment was successful enough, well, we were going to eat it. For our hard work, of course.

Deep Fried Ice Cream

Participating Ingredients:

1 quart (4 cups) vanilla ice cream
1 cup crushed cornflakes
2 teaspoons cinnamon
2 tablespoons sugar
2 eggs, beaten
*Oil (for frying)
(We used Vegetable Oil, but wondered if we should have been using Canola.)
Chocolate syrup, or honey, or fresh strawberries, and whipped cream (optional)

Using ice cream scoop, scoop out several balls of ice cream and place on cookie sheet.

Return to freezer to harden while you prepare the crumb mixture.

Mix crushed cornflake crumbs, cinnamon and sugar in a large bowl.

Remove ice cream balls from freezer.

Roll ice cream balls in the crumbs. Apply a little pressure if needed, to make the crumbs stick better.

Place them back on the cookie sheet as you go, and then return to freezer.

Crack 2 eggs into a bowl.

Beat the eggs with a fork. (Or let the cute little thing who asked to help, help.)

Dip coated balls in beaten egg….

….then roll again in crumbs.

Freeze until ready to deep-fry (just before serving).

(We were pretty ready. ; )

Heat oil to 350 F.

Place one ice cream ball in fryer basket, or on perforated spoon, and lower into hot oil 30 seconds or less, or just until it looks golden brown enough.

Immediately remove very gently, and place in dessert dish.

Confession: The first one we put in, we let go a little too long, since the directions said a minute(!), and it went ‘splat’ in the oil, and made our basket a mess also. We were aggravated. We cursed under our breathe. (Well, I heard Michael say it out loud. 😉 Then we cut the time to 30 seconds or less.

Drizzle with chocolate syrup, and top with a dollop of whipped cream.

You could also try honey, or eat with fresh strawberries.

Continue to fry balls one at a time. (As if you have all day, right?) Balls should be be crunchy on outside and just beginning to melt on the inside.

Makes 8-10 servings.

************

It was a nice little treat. Crunchy on the outside, a bit melty underneath that, and cold in the middle.

But truth be told, these deep fried ice cream balls were a little more time consuming, and work then we had imagined. Especially cleaning up the mess, including the fryolator filled with hot oil, crumb and splat debris. (Debris, lol..that’s another old person word, right? I’m using more and more of them these days.) Don’t get us wrong: We were glad we tried it! Just for the fun of it, and for the experience. I mean…..experiment. But all in all, we’re happy if you just slap a scoop of ice cream right out of the the container, and onto a cone.

How about making some deep fried ice cream yourself, and seeing what you prefer?

I definitely want to give this a try at home, especially since Carlos Murphy’s is no longer in Lake Tahoe… Boo. Please go visit Our House of Joyful Noise for more recipes, plus crafts, things for your home and tips on homeschooling (for you people out there who are brave and patient enough to try that sort of thing.)
Thanks, Laura!

Comments

Liz @ Sugarplum Creations says

July 17, 2011 at 3:38 PM

Um yeah, shopping and fried ice cream would be my favorite part of camping too! I’m thinking I need to come camping with you, because our camping trips include smelly fish and dirt and bugs, NOT shopping. Ahem.

We don’t have a deep fryer, but now I want one! 🙂 Fried ice cream at home sounds delicious, albeit a little messy 😉

Jen says

July 17, 2011 at 4:51 PM

I am originally from the deep South – lots of deep fried food there (: I have never eaten fried ice cream though – may have to try this sometime. Great tutorial Laura and Viv – hope u have great trip!

Kelsie From Our Country Home says

July 17, 2011 at 5:02 PM

I LOVE fried ice-cream…It used to be my favorite part of gone to the local sit down Chinese once a year for my birthday growing.

I did make it once yrs ago, maybe it is time to try again.

Enjoy your trip.
Kelsie

Good Time Charlie says

July 17, 2011 at 5:58 PM

Time warp of flavor memories! I used to go to Carlos Murphy’s as a teen and order the potato skins and have deep fried Ice Cream for dessert. Yum! Also, did you know today was National Ice Cream day? How appropriate! Definitely trying this out. Thanks for sharing.

MiMi says

July 17, 2011 at 8:31 PM

I made some like this a couple months ago! SO good! 🙂

Kelli says

July 18, 2011 at 2:13 PM

Fried ice cream is one of my favorite things…it’s why I cried when Chi Chi’s closed 🙁

Becca @ R We There Yet Mom? says

July 28, 2011 at 1:23 PM

Oh dear! Can you imagine me making these??? HA!! They do sound yummy though…..

~Becca