Fried Ice Cream with Pina Colada Cream Sauce

HOT ‘N’ COLD…

No, I’m not referring to Katy Perry’s song, HOT ‘N’ COLD, but to Fried Ice Cream.

Enjoyed Fried Ice Cream for dessert at a restaurant a few years ago and I never forgot it. The dessert seemed so strange, so unusual, so bizzare!? Yet, it was so delicious!

I came upon a blog called  LaDue and Crew and really liked the photography and her post on Deep Fried Ice Cream. Check it out!

I adapted a recipe from Emeril Lagasse. Also added one more element to ‘kick it up a notch’ as Emeril would say. Namely, I added a Pina Colada Cream Sauce.

This is not a dessert you can make in thirty minutes or less. You can try, but it r-e-a-l-l-y won’t work. The ice cream balls need time to set up and freeze properly. Remember my friends, you’re going to be FRYING the ice cream.

This recipe uses cornflakes for the outer coating. I must say, though it’s good, I really PREFER cake as an outer coating (which I had at the restaurant). But, the cornflakes are easier to work with.

So, the recipe follows below…

Fried Ice Cream with Pina Colada Cream Sauce
Recipe by Emeril Lagasse
Adapted by Carmen Ortiz of Baking is my Zen

INGREDIENTS:
1 quart vanilla ice cream
1 cup crushed frosted cornflakes
1 teaspoon cinnamon
2 large eggs
½ teaspoon vanilla extract
Vegetable oil, for frying
Pina Colada Cream Sauce – see below for Carmen’s recipe

DIRECTIONS:
1. With an ice cream scoop, form 4 large balls of ice cream.
2. Place on a waxed paper lined baking sheet.
3. Freeze for at least 2 hours.
4. Combine cornflakes and cinnamon. Mix.
5. Put cornflakes in a plastic zip lock bag. Close bag. Put on counter.
6. Using a rolling pin, crush the cornflakes.
7. Spread the crushed cornflakes in a shallow dish.
8. Dip the ice cream balls in the crumb mixture and freeze for 30 minutes.
9. In a bowl, add eggs and vanilla extract. Beat together.
10. Dip the coated ice cream balls into the eggs, then roll in the crumb mixture, coating completely.
11. Freeze for 1 hour. (If necessary, or for a thicker crust, roll again in eggs and crumbs until the balls are completely coated.)
12. Heat the oil in a large pot or fryer to 400 degrees F. (I use a Fry Daddy)
13. One at a time, lower the balls into the oil and fry until golden brown, about 30 seconds to 1 minute.
14. Remove from the oil and place in a dessert bowl filled with Pina Colada Sauce. See Recipe below.
15. Repeat with the remaining ice cream.


PHOTO TUTORIAL – Fried Ice Cream

With an ice cream scoop, form 4 large balls of ice cream.

Place on a waxed paper lined baking sheet.

Freeze for at least two hours.

Combine cornflakes and cinnamon. Mix.

Put cornflakes in a plastic zip lock bag. Close bag. Put on counter.

Using a rolling pin, crush the cornflakes.

Spread the crushed cornflakes in a shallow dish.

Dip the ice cream balls in the crumb mixture and freeze for 30 minutes.

In a bowl, add eggs and vanilla extract. Beat together.

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. (I use a Fry Daddy)

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 filled with Pina Colada Sauce. See Recipe below.

Repeat with the remaining ice cream.

The Pina Colada Cream Sauce is the addition I added to the Fried Ice Cream. Recipe follows.

Pina Colada Cream Sauce
Recipe by Carmen Ortiz of Baking is my Zen

INGREDIENTS:
1 scoop of vanilla ice cream

SPLASH OF: (add more or less to your taste)
Pineapple juice
Bacardi white rum
Sweetened cream of coconut (Coco Lopez - * excellent brand)

DECORATE WITH:
Pineapple chunks (Soaked in rum for about 1 hour or less -optional)

DIRECTIONS:
Add one scoop of ice cream in a bowl.
Mix ice cream until melted to a cream consistency.
Add pineapple juice, Coco Lopez and rum. Stir.
Taste and adjust the ratio of ingredients to your liking.

ASSEMBLY:
Pour Pina Colada Cream Sauce on a plate.
Place pineapple chunks on outer edge of plate.

Fry the ice cream. (See Emeril Lagasse’s recipe) and my Photo Tutorial.

Place the fried ice cream in the center of the plate.

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Enjoy your summer and your Fried Ice Cream creations!

mmm…so good!

Peace in baking,

Carmen

Baking is my Zen…sweet nibbles for the soul