Coconut Cornflake Fried Ice Cream
Coconut Cornflake Fried Ice Cream requires approximately 4 hours from start to finish. One portion of this dish contains roughly 11g of protein, 413g of fat, and a total of 3941 calories. This recipe serves 5 and costs $2.43 per serving. It works well as a reasonably priced side dish. 130 people were glad they tried this recipe. This recipe from Serious Eats requires whipped cream, canolan oil, coconut, and coconut milk. It will be a hit at your Summer event. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is tremendous. Similar recipes are Toasted Coconut Fried Ice Cream , Roasted Strawberry Coconut Milk Ice Cream (Vegan) + Tips for Making Your Homemade Ice Cream Soft, and Coconut And Thai Basil Ice Cream Best Lick! 2008 Ice Cream C.
Servings: 5
Ingredients:
4 ounces bittersweet chocolate, finely chopped
2 quarts canola oil
1 1/3 cups flaked coconut
1/2 cup plus 1 tablespoon coconut milk, divided
5 cups cornflakes, crushed
2 large eggs
1 pint ice cream (see note above)
Pinch salt
Fruit and/or whipped cream for garnish
Equipment:
frying pan
whisk
bowl
microwave
sauce pan
dutch oven
paper towels
Cooking instruction summary:
Procedures 1 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. 2 In medium bowl, stir together cornflakes, coconut, and salt. In another bowl, whisk eggs with 1 tablespoon coconut milk. 3 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. 4 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. 5 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.
Step by step:
1. 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.
2. In medium bowl, stir together cornflakes, coconut, and salt. In another bowl, whisk eggs with 1 tablespoon coconut milk.
3. 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.
4. 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.
5. 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.
6. Remove from oil and place on paper towel lined plate.
7. Serve immediately with sauce and garnishes.
Nutrition Information:
covered percent of daily need
