Anywho, in honor of the end of summer, I decided that we needed a little chill out treat! This pin was submitted by Jessica Brown! Thank you for your submission and participation! I saw this pin and was instantly impressed. I've always wanted to make deep fried ice cream but was intimidated by the amount of prep work a lot of recipes required. This one looked simple and I was eager to try!
I am always so tempted to order deep fried ice cream in restaurants after dinner. Sometimes, even in place of dinner to be honest. The crispy outer layer, the yummy melty ice cream center... Oh heavens. I love the state of that center. Some people like really solid ice cream, some people like it really soupy. I like it somewhere in between. Deep fried ice cream IS that somewhere in between. Smooth and creamy without purely liquifying. I could go on and on trying to explain how perfect it is, but you'll just have to try it to understand. Words don't convey the perfect state of ice cream.
Start by prepping a pan in the freezer for 1 hour. This is pretty important as to not have the ice cream melt everywhere as you put more scoops on the pan. It just helps to keep the ice cream frozen.
Scoop individual balls of ice cream. I chose to use vanilla ice cream, but really you can use anything you want. This morning I thought that it would have been yummy to use chocolate chip ice cream and get some melted chocolate in there. So listen to your inner ice cream craving and indulge!
While the ice cream is in the freezer, get 2 slices of white bread per scoop and cut off the crusts. Then use a rolling pin to flatten out the slice. If you don't have a rolling pin, you can use your fingers to press it (side note, did you ever do that as a kid? I liked to press my bread to ultimate thinness and snack on it... LOL. Maybe it was just me...).
Okay. 2 hours has passed. GET READY! Fill a medium sized sauce pan with about 3 inches of oil, and turn the stove on high heat to get it going. While the oil is heating up, mix together your "Just Add Water" pancake mix.
**{TIP}** You can test the heat of your oil by dropping a bit of the pancake mix into it. If the oil immediately starts bubbling, then you're ready!
After I battered the first one, I then added my sneaky cinnamon to the batter to try it out on the second scoop.
For the one without cinnamon, I decided to use chocolate syrup, like the recipe suggests. Then for the cinnamon one, I decided to use a homemade caramel syrup I typically have on hand. I will include that recipe below.
Then... I tried the caramel one. *Cue Handel's Hallelujah chorus* THIS WAS AMAZING. I DEFINITELY recommend adding cinnamon to the batter. And using caramel. And eating it all without sharing. I didn't even let my husband eat this one. Okay I let him have the second to last bite. BUT DO NOT SHARE THIS. Tell the kids to get their own. The husband can eat the yucky chocolate syrup one. You enjoy this yummy goodness alone. I mean, I took a picture that NATURALLY describes the magical qualities this has.
I thought that maybe the bread needed to be thinned out more, and husband agreed. Don't get me wrong, this is good as is. I'm just curious about maybe substituting wonton wrappers instead of white bread. If anyone tries the substitution, let me know on this blog or on our Facebook page!
Thanks again to Jessica Brown for this yummy experience! This one is a keeper! But I suggest adding cinnamon. You can still use chocolate. The cinnamon just adds something more to the yummy flavor and really sets this recipe apart as a goodie.
If you try any of the recipes I post here, and feel that you can think of more improvements, be sure to comment and let me know! Enjoy, folks!
Until next post, send me your pins and I'll send you the wins!
Servings: 1 scoop per person
Prep Time: 4 hours
Cook Time: 5 minutes
Ingredients:
Ice cream (flavor is your preference)
2 slices white bread per scoop
Just-Add-Water Pancake Mix
Water for mix
6-8 cups oil for frying (3 inches in pan)
Cinnamon (Jess' STRONG suggestion)
1. Pre-freeze pan for 1 hour prior to prepping ice cream, to avoid melting. Once pan is frozen, scoop individual balls of ice cream onto pan. Place ice cream into freezer for about 2 hours.
2. Cut crusts of slices of bread. Use a rolling pin or fingers to press slices very thin. Take ice cream scoops out of freezer. Mold 2 bread slices around ice cream, one slice at a time, overlapping edges. Place back on pan and put back in freezer for another 2 hours.
3. Pour 3 inches of oil into medium sized sauce pan and turn stove on high. While oil is heating up, mix together your pancake mix. Add cinnamon (amount varying on preference. I used about 1 1/2 tsp per 1 cup of batter).
4. Test oil's heat by dropping a little pancake batter into oil. If oil immediatley starts bubbling, it's ready. Take breaded scoops out of freezer and begin dipping into batter until completely covered. Drop into hot oil and watch closely. Turn to enjsure even golden color.
5. Remove from oil and place on paper towl lined plate to drain excess oil. Serve on separate plate with caramel sauce or desired topping.
6. ENJOY!
Caramel Sauce
Servings: 15 (about 1 Tbsp per serving)
Total Time: 5 minutes
Ingredients:
1/4 cup butter
1/2 cup brown sugar
1/4 cup heavy whipping cream
1. Melt butter in small pot. Add brown sugar and stir until you can no longer feel granules on bottom of pot.
2. Add heavy whipping cream. Mix thoroughly. Once completely combined, allow to boil uncovered for 2 minutes without stirring.
3. Remove from heat and let cool down/thicken.
4. Enjoy! Excess sauce can be stored in closed container in fridge for later use.