Deep fried ice cream doesn't sound like it should be a culinary possibility, but you really can fry ice cream if you coat it with batter and fry it quickly before the ice cream inside melts. Deep fried ice cream is commonly served in a ball shape in a bowl, but you can also make deep fried ice cream on a stick. Save time by purchasing ice cream on a stick instead of putting it on sticks yourself. The deep fried ice cream batter requires only basic ingredients that you likely already have in your pantry.
Mix egg yolks, all-purpose flour, sugar and oil and flat beer in a mixing bowl. For every quart of ice cream you want to coat with batter, you'll need about 1 1/2 cups flour and two egg yolks. Cover this mixture and refrigerate overnight.
Place the ice cream carton in the freezer until frozen solid. Set the temperature to its lowest setting. Remove the ice cream from the freezer and cut it into slices; if you use a sharp enough knife, you can actually cut it through the carton. Cut the slices into smaller pieces and push a wooden popsicle stick into each piece. Lay the ice cream pieces on a tray lined with wax paper and return them to the freezer until ready to coat in batter. You can do this a day in advance if you cover the ice cream to prevent freezer burn. Skip this step if you're using ice cream that is already on sticks.
Beat egg whites in a chilled mixing bowl until stiff peaks form, using two egg whites for every 1 1/2 cups of flour in the batter. Add the egg whites to the chilled batter mixture and mix with a rubber spatula just until combined; do not over-mix or you'll lose the airiness of the egg whites.
Preheat a deep fryer or oil in a skillet to between 350 and 375 degrees Fahrenheit. Deep fryers and electric skillets work especially well because they're better able to maintain a constant temperature than a traditional skillet on the stove.
Remove the ice cream bars from the freezer one at a time. Dip the bars straight down into the batter, using the stick as a handle, until the ice cream is completely submerged and a bit of batter accumulates around the stick.
Drop the batter-dipped ice cream in the hot oil and fry for about one minute or until the batter cooks to a golden brown. Place the ice cream stick on a paper towel to absorb the excess grease and serve immediately. Repeat this process with the remaining ice cream bars. Remove the ice cream sticks from the fryer with a spider skimmer or grip the stick with a pair of tongs. Never grip the tongs around the batter-dipped part or you could squeeze open the batter, releasing the ice cream into the hot oil.
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- If you work fast enough while dipping the ice cream bars, you might be able to fry them three at a time, depending on the size of the fryer or skillet.
A former cake decorator and competitive horticulturist, Amelia Allonsy is most at home in the kitchen or with her hands in the dirt. She received her Bachelor's degree from West Virginia University. Her work has been published in the San Francisco Chronicle and on other websites.
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