Vegan Coconut Fried Ice Cream
Introduction
Today's fried dessert is a delightful blend of textures and flavors that will make your taste buds dance. This recipe is a vegan twist on classic fried ice cream, combining the warmth of crispy coconut with the coolness of vegan vanilla ice cream, all enveloped in a sweet cinnamon-sugar dust.
Ingredients
- 1 pint vegan vanilla ice cream
- 1 cup shredded coconut
- 1/2 cup all-purpose flour (gluten-free if needed)
- 1 tablespoon ground cinnamon
- 1 tablespoon sugar
- 1/2 cup almond milk
- 1 cup panko breadcrumbs
- Coconut oil, for frying
Instructions
- Scoop the ice cream into balls and place on a baking sheet lined with parchment paper. Freeze until very firm, about 2 hours.
- In a shallow bowl, mix the shredded coconut, flour, cinnamon, and sugar.
- In another bowl, pour the almond milk.
- Dip each ice cream ball into the almond milk, then roll in the coconut mixture, and finally coat in panko breadcrumbs.
- Freeze the coated ice cream balls again for at least an hour.
- Heat coconut oil in a deep fryer or large pot to 375°F (190°C).
- Fry each ice cream ball until golden brown, about 30 seconds.
- Drain on paper towels and serve immediately.
Serve this exquisite fried dessert immediately to enjoy the contrast between the hot, crispy outer layer and the cold, creamy ice cream. It's a perfect treat to end any meal on a high note!
Emily
| Nutritionfacts | Calories: 280, Fat: 15g, Carbs: 35g, Protein: 3g |
|---|---|
| Preparation Time | Prep time: 3 hours (includes freezing time) |
| Allergy Information | Contains coconut, gluten (can be made gluten-free), nuts (almond milk) |