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:

Quickview
3937k Calories
10g Protein
412g Total Fat
62g Carbs
22% Health Score
Limit These
Calories
3937k
197%

Fat
412g
635%

  Saturated Fat
51g
321%

Carbohydrates
62g
21%

  Sugar
32g
37%

Cholesterol
121mg
41%

Sodium
325mg
14%

Caffeine
19mg
7%

Get Enough Of These
Protein
10g
21%

Vitamin E
66mg
446%

Vitamin K
272µg
259%

Iron
11mg
62%

Vitamin B2
0.76mg
45%

Manganese
0.85mg
43%

Vitamin B12
2µg
35%

Folate
122µg
31%

Vitamin B6
0.61mg
30%

Vitamin B1
0.45mg
30%

Vitamin B3
5mg
28%

Phosphorus
277mg
28%

Copper
0.52mg
26%

Fiber
5g
21%

Vitamin A
1058IU
21%

Magnesium
84mg
21%

Selenium
14µg
20%

Calcium
161mg
16%

Potassium
526mg
15%

Zinc
2mg
15%

Vitamin B5
1mg
11%

Vitamin D
1µg
11%

Vitamin C
7mg
9%

covered percent of daily need
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