Caramel Fried Ice Cream Recipe
Caramel Fried Ice Cream Recipe photo by Taste of Home

Caramel Fried Ice Cream Recipe

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Meet the Cook: For birthday parties or outdoor barbecues, this is a hit. At times, I substitute strawberry or Neopolitan for the vanilla ice cream...either works fine, too. Our children - my husband and I have two daughters, 21 and 16 - used to love eating out at Mexican restaurants just so they could order fried ice cream for dessert. When I came upon this recipe, I copied it down quickly! -Darlene Markel, Sublimity, Oregon
TOTAL TIME: Prep: 30 min. + freezing Cook: 5 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. + freezing Cook: 5 min.
MAKES: 8 servings

Ingredients

  • 1 quart vanilla ice cream
  • 1/4 cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • 2 cups flaked coconut, finely chopped
  • 2 cups finely crushed cornflakes
  • 1/2 teaspoon ground cinnamon
  • CARAMEL SAUCE:
  • 1 cup sugar
  • 1/2 cup butter, cubed
  • 1/2 cup evaporated milk
  • Oil for deep-fat frying

Directions

  1. Using a 1/2-cup ice cream scoop, place eight scoops of ice cream on a baking sheet. Cover and freeze for 2 hours or until firm. In a bowl, combine whipping cream and vanilla. In another bowl, combine coconut, cornflakes and cinnamon.
  2. Remove scoops of ice cream from freezer; wearing plastic gloves, shape the ice cream into balls. Dip balls into cream mixture, then roll in coconut mixture, making sure to coat entire surface. Place coated balls on a baking sheet. Cover and freeze at least 3 hours or until firm.
  3. For caramel sauce, heat sugar in a heavy saucepan over medium heat until partially melted and golden, stirring occasionally. Add butter. Gradually add milk, stirring constantly. Cook and stir for 8 minutes or until sauce is thick and golden; keep warm.
  4. Heat oil in an electric skillet or deep-fat fryer to 375°. Fry ice cream balls until golden, about 30 seconds. Drain on paper towels. Serve immediately with caramel sauce. Yield: 8 servings.
Originally published as Caramel Fried Ice Cream in Country Woman May/June 1997, p31

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Mar. 9, 2010

These were absolutely delicious! I found 30 seconds is a smidge too long. 15 to 20 worked best.

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