How to Make Fried Ice Cream at Home

Directions

• Freeze a metal baking tray for at least an hour.
• Lay out a piece of plastic wrap on the bench – scoop enough ice cream into the plastic wrap to make a 5cm diametre ball.
• Gather up the plastic wrap (so your hands aren’t touching the ice cream) and quickly form a ball – it doesn’t have to be perfect.
• Place the ball in the plastic wrap on the cold baking tray (leave it in the freezer and add the balls as you go).  Repeat this until you have run out of ice cream – the number you make will depend on the size of the balls – but no smaller than 5cm across.
• Freeze the balls for at least an hour.
• One by one, take out the balls (still in their wrap) and ‘roll’ them on the counter to get more of a perfect ball.
• When you’re happy with the shape – return to the freezer – do this to all the balls and leave for another hour.
• In a small bowl, mix together the coconut, breadcrumbs, nutmeg and sugar.
• Take the balls out one at a time, hold in your hand for about 20 seconds to soften the outter layer, then remove from the plastic wrap and roll the ball in the mixture covering well.
• Return the ball to the plastic wrap and return to the freezer.  Again do this to all the balls.  Freeze for at least 1/2 hour.
• In another bowl mix the egg and milk together, take the balls out, roll in the egg wash mixture and again ‘bread’ them in the coconut mixture – wrap in plastic wrap – freeze until needed.
• In a small saucepan, heat canola up until hot enough to brown a small piece of bread after 15 seconds.
• Place balls one at a time into the oil to cook the outside.
• This only takes about 30 seconds – remove and serve immediately.