Fried ice cream is thought to have become popular in a Mexican restaurant chain back in the 1980s. However, some say the dessert dates further back to when fried ice cream was introduced at the World’s Fair in Chicago in 1893.
Whatever the true origin, fried ice cream is a fun summer treat that can be a little labor-intensive to make. I decided to simplify this dessert and make my own version. Instead of rolling the ice cream in a crumb coating and then frying to create the crispy outside, I toasted corn flake crumbs in the oven first and then rolled ice cream scoops in the crumb mixture and placed it all back in the freezer, creating a nice crunchy coating. In keeping with the American fusion theme, I added spices traditionally found in Indian cuisine, like cardamom and allspice, to the toasted crumb mixture.
The result is a sweet treat with just a hint of warm spice that the whole family will enjoy making and eating.
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Serves 6
12 scoops of vanilla or chocolate ice cream
6 cups corn flakes, finely ground into crumbs
2 tablespoons sugar
½ teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon cardamom
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6 tablespoons of melted butter
1 teaspoon fresh orange zest
- Line a baking sheet with parchment paper. Scoop the ice cream and place the individual scoops onto the lined baking sheet.
- Put the ice cream scoops into the freezer for several hours or overnight to make sure the ice cream is completely set.
- Heat the oven to 350 degrees and line a second baking sheet with parchment paper. Pour the corn flakes into a food processor and pulse until the corn flakes turn into crumbs.
- Pour the crumbs into a mixing bowl and toss with the sugar and spices. Drizzle in the melted butter and mix until the mixture resembles wet sand.
- Pour the corn flake mixture onto the prepared baking sheet and spread it into a single layer.
- Bake the crumb mixture in the oven for 6 to 7 minutes. Remove and stir. Place it back into the oven for another 3 to 4 minutes or until the crumb mixture is toasted and golden.
- Remove from the oven and add in the orange zest. Allow the mixture to cool completely.
- Once the corn flake crumb mixture is completely cooled and the ice cream scoops are completely frozen, roll each scoop into the crumbs making sure the scoops are completely covered. Put the coved scoops back into the freezer until you are ready to serve. Serve these treats with your favorite warm fudge or caramel sauce.
This article was originally published in the July 2023 issue of 225 magazine.