The Jerome Grille’s Deep-Fried Ice Cream

Serves: 6
Total Calories: 2,268


1/2 pound cornflakes
1 1/2 quarts French vanilla soft-serve ice cream
4 cups vegetable oil
6 pre-formed tortilla bowls (optional, available in specialty stores)
2/3 cup honey
1 tablespoon ground cinnamon
6 tablespoons sugar
1 cup whipped cream
6 fresh sweet cherries, for garnish


Crush cornflakes with rolling pin or mash flakes into small pieces in large bowl. Use ice cream scoop and hand to form ice cream into 6 round balls. Roll ice cream balls in crushed flakes, covering completely. Freeze overnight or until hard.

In 2-quart pan, heat oil to boiling. Drop frozen ice cream balls, one at a time, into oil for 5 seconds only. Remove with slotted spoon or tongs. Place each ball in a tortilla bowl or ice cream sundae dish. Pour an equal amount of honey over each ice cream ball. Mix cinnamon and sugar together and sprinkle over each serving. Top each serving with dollop of whipped cream and a cherry.

Nutritional Facts:

Serves: 6
Total Calories: 2,268
Calories from Fat: 1,973

This The Jerome Grille’s Deep-Fried Ice Cream recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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