Cinnamon Deep Fried Ice Cream Recipes

CINNAMON "FRIED" ICE CREAM

Steps:

• Place cereal in shallow pan.
• Quickly roll 1 scoop of ice cream at a time in cereal to coat. Place coated scoops of ice cream in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Cover and freeze about 2 hours or until firm.
• Set oven control to broil.
• Uncover pan. Broil scoops with tops 6 inches from heat about 30 seconds or until coating is light brown.

DEEP FRIED ICE CREAM

Steps:

• Place a plate or sheet pan in the freezer and let it chill for at least 1 hour or overnight.
• Using a large ice cream scoop, make balls of ice cream and place them on the sheet pan then return them to the freezer.
• Cut the crusts off the sliced bread and using about 2 slices per ice cream ball, form the bread around the ice cream using your hands to pack it like a snow ball. Once it's completely covered return it to the freezer.
• In a medium saucepan, heat 3 inches of canola oil to 365 degrees F. Drop the covered ice cream balls, one at a time, into the hot oil and fry, turning occasionally so they color evenly, until golden brown on all sides. Remove from oil and briefly drain on paper towels. Stir together the sugar and cinnamon. Coat fried ice cream in the cinnamon sugar mixture. Serve immediately.

FRIED CINNAMON STRIPS

Steps:

• Combine sugar, cinnamon and nutmeg in a large resealable plastic bag. Seal and toss to mix.
• Heat oil in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Fry 4 or 5 tortilla strips for 30 seconds on a side, until golden brown. Drain on paper towels.
• While still warm, place fried tortillas in bag and shake to coat with sugar mixture. Serve at once or store in an airtight container.

FRIED ICE CREAM

Steps:

• Scoop ice cream into 8 - 1/2 cup sized balls. Place on baking sheet and freeze until firm, about 1 hour.
• In a shallow dish, combine cornflakes and cinnamon. In another dish, beat egg whites until foamy. Roll ice cream balls in egg whites, then in cornflakes, covering ice cream completely. Repeat if necessary. Freeze again until firm, 3 hours.
• In deep fryer or large, heavy saucepan, heat oil to 375 degrees F (190 degrees C).
• Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time, for 10 to 15 seconds, until golden. Drain quickly on paper towels and serve immediately.

CINNAMON-HONEY "FRIED" ICE CREAM

Steps:

• Scoop 6 (1/2-cup) balls of ice cream onto cookie sheet. Freeze 15 minutes.
• Meanwhile, place cereal in shallow pan. Drizzle 2 tablespoons of the honey evenly over cereal; mix well with fork until crumbly.
• Quickly roll 1 ball of ice cream at a time in cereal mixture to coat; return to cookie sheet. Freeze ice cream balls until firm, about 20 minutes. (If desired, cover and freeze until serving time).
• In small microwavable bowl, microwave remaining 2 tablespoons honey, uncovered, on High 20 to 30 seconds or until warm. To serve, place ice cream balls in individual dessert dishes; drizzle each with 1 teaspoon warm honey.

CINNAMON 'FRIED' ICE CREAM

Steps:

• Place cereal in shallow pan.
• Quickly roll 1 scoop of ice cream at a time in cereal to coat.
• Place coated scoops of ice cream in ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch.
• Cover and freeze about 2 hours or until firm.
• Set oven control to broil.
• Uncover pan.
• Broil scoops with tops 6 inches from heat about 30 seconds or until coating is light brown.

CINNAMON DEEP FRIED ICE CREAM

Steps:

• Mix the cinnamon and sugar together in a small bowl, and roll the ice cream in it. Then roll the ice cream into the crushed corn flakes. Place the ice cream ball back in the freezer to harden. To deep fry, heat the fryer to 375 degrees and drop the ice cream ball in for about 10 seconds. Remove and drain the ice cream ball and place on a dessert plate. Serve with whipped cream if desired.

DEEP-FRIED ICE CREAM RECIPE BY TASTY

Steps:

• Line a baking sheet with wax paper.
• Use a 1-tablespoon scoop to portion 12 ice cream balls onto the prepared baking sheet. Freeze for at least 4 hours, or overnight.
• Cut the biscuits in half, then roll out each half on a lightly floured surface into a thin round.
• Working quickly, add a frozen ice cream ball to the center of each dough round. Wrap the dough around the ice cream to seal tightly. Set on the baking sheet. Repeat with the remaining dough and ice cream.
• Freeze the biscuit balls for 1-2 hours, until firm.
• Heat the canola oil in a large pot over medium-high heat until it reaches 325°F (160°C).
• Working 4 at a time, add the biscuit balls to the hot oil and cook until golden brown and crunchy, 2-3 minutes. Transfer to a paper towel-lined baking sheet to drain.
• Transfer the fried balls to the freezer for another hour, until firm.
• To serve, arrange the fried ice cream balls on a plate and top with chocolate syrup, whipped cream, and sprinkles.
• Enjoy!