The Chew: Coconut Cornflake Fried Ice Cream & Caramel Sauce Recipe


The Chew: Coconut Cornflake Fried Ice Cream Recipe

Daphne Oz and Carla Hall are throwing the ice cream lovers out there a bone today with their decadent coconut cornflake fried ice cream recipe, with Curtis Stone’s caramel sauce recipe.

Carla Hall’s Coconut Cornflake Fried Ice Cream Recipe

For the Ice Cream:

  • 1 pint Vanilla Ice Cream
  • 1 pint Chocolate Sorbet
  • 4 Egg Whites
  • 2 cups Cornflakes (crushed)
  • 2 cups Sweetened Coconut Flakes (toasted)
  • Vegetable Oil (for frying)
  • Salt

For the Serving Sauces:

  • Melted Chocolate
  • Caramel Sauce (warm)
  • Whipped Cream
  • Cherries
  • Sprinkles
  • Toasted Walnuts
  • Chocolate Chips

Daphne Oz’s Coconut Cornflake Fried Ice Cream Directions

The Chew: Coconut Cornflake Fried Ice Cream & Caramel Sauce Recipe

Ice cream lovers will want to pay attention to this coconut and cornflake fried ice cream recipe.

  1. Line a sheet tray with plastic wrap.
  2. Using a small ice cream scoop, scoop out round balls of each ice cream flavor and place on the prepared sheet tray.
  3. Place in the freezer for 1 hour, or until fully hardened.
  4. Combine the cornflakes and coconut flakes in a pie dish or casserole and stir to combine.
  5. In a medium bowl, whisk the egg whites until frothy.
  6. Remove the ice cream from the freezer and, working quickly, add several ice cream balls to the egg whites.
  7. Remove with a slotted spoon or fork, and roll in the flakes.
  8. Return to the lined sheet tray.
  9. Once all the ice cream balls are coated, return to the freezer to set up, about two hours or overnight.
  10. Add the oil to a heavy bottomed pot about 2/3rds of the way full, and bring to 400 degrees over medium high heat.
  11. Place two to three balls in a metal spider, or large metal slotted spoon.
  12. Slowly drop the spider and balls into the oil and cook for 10 seconds.
  13. With the balls still on the spoon, remove from the oil and place in the serving dish.
  14. Season lightly with salt.
  15. Serve immediately with your choice of condiments.

The Chew: Curtis Stone’s Caramel Sauce Recipe

  • 1 cup Granulated Sugar
  • 1/4 cup Heavy Cream
  • 1/2 teaspoon Salt

Curtis Stone’s Caramel Sauce Directions

  1. Heat a heavy bottomed sauce pot over medium-high.
  2. Add the sugar and swirl to spread out evenly in the pan. 
  3. Allow to sit until mostly melted and the sugar begins to turn a golden color, about 3 to 5 minutes.
  4. Swirl the pan gently to help melt the remaining sugar.
  5. Once the caramel reaches an amber color, slowly pour in half of the cream and swirl to combine.
  6. The caramel will bubble slightly.
  7. Add the remaining cream and swirl to combine.
  8. Season with salt.
  9. Pour caramel sauce into a heat-proof bowl and allow to cool for a few minutes before serving.


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