Fried Ice Cream in Corn Flakes
4 servings
110 minutes
Fried ice cream in cornflakes is a bold combination of contrasts: a crispy hot crust and cool, delicate vanilla ice cream. While the roots of this unusual treat are linked to Asian and Mexican cuisines, the recipe in its modern form is original and reflects a creative approach to traditional desserts. Cornflakes create a golden crispy shell that highlights the creamy texture of the ice cream. Quick frying in hot oil adds caramel notes to the snack while preserving the coolness of the center. This is an ideal dessert for gourmets who love unexpected flavor contrasts. Fried ice cream is served immediately after preparation, complemented with berries, honey, or chocolate sauce for even greater depth of flavor.
1
Crush cornflakes into crumbs, shape ice cream into balls, and roll them in corn crumbs. Place the formed balls in the freezer for an hour.
- Cornflakes: 300 g
- Vanilla ice cream: 400 g
2
Heat oil in a pan. Place the balls for three seconds, then return them to the fridge for half an hour.
- Vegetable oil: 100 ml
