A frozen ball of creamy ice cream awaits within a hot crispy shell. The only hard part is walking away from a pot of perfectly hot oil.
- Use a good quality ice cream here. Ice creams that are fluffy and air filled may have a tendency to melt too quickly when fried.
- I recommend a coconut, banana, or chocolate ice cream.
- Make sure to coat the balls tightly and thoroughly with the coating so that there aren't any exposed bits of ice cream that could seep out when frying.
- Starting with a chilled pan and wearing gloves will help keep the ice cream from melting while you're working with it.
- After freezing the coated ice cream balls, you can place them in a freezer safe bag to store and fry up at a later time.
- Yield:Serves 5
- Active time: 30 minutes
- Total time:4 hours
- 1 pint ice cream (see note)
- 5 cups cornflakes, crushed
- 1 1/3 cups flaked coconut
- Pinch salt
- 2 large eggs
- 1/2 cup plus 1 tablespoon coconut milk, divided
- 4 ounces bittersweet chocolate, finely chopped
- 2 quarts canola oil
- Fruit and/or whipped cream for garnish
Scoop out ice cream into 5 balls and place on a chilled pan. Freeze until solid, about 1 hour. If necessary, re-shape ice cream into balls and freeze again until solid.
In medium bowl, stir together cornflakes, coconut, and salt. In another bowl, whisk eggs with 1 tablespoon coconut milk.
Working one ball at a time, firmly pack cornflake mixture around ice cream ball. Dip in egg mixture and then re-roll in cornflake mixture. Freeze until completely solid, at least 3 hours.
Just before serving, heat chocolate with remaining 1/2 cup coconut milk in saucepan or in microwave, whisking frequently, until sauce is melted and smooth.
In large heavy duty saucepan or Dutch oven, heat oil to 365°F. Carefully drop balls in oil and fry just until golden and crisp, about 30 seconds, turning balls to fry evenly. Remove from oil and place on paper towel lined plate. Serve immediately with sauce and garnishes.