Deep-Fried Golden Oreo Ice Cream with Salted Caramel
15 minutes
834 reads
About Deep-Fried Golden Oreo Ice Cream with Salted Caramel
Indulge in the ultimate dessert experience with our Deep-Fried Golden Oreo Ice Cream! This decadent treat features creamy ice cream coated in a crunchy layer of crushed Golden Oreos and cornflakes, then deep-fried to golden perfection. The contrasting textures are simply irresistible.But that's not all – we've taken it to the next level with a luscious homemade salted caramel sauce that perfectly complements the crispy exterior and creamy interior. Prepare for a symphony of textures and flavors in every bite!This recipe is perfect for impressing guests or satisfying your own sweet cravings. Get ready for an unforgettable dessert adventure!
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Recipe Time & More
Cook15 minutes
Total15 minutes
Ingredients
For the Ice Cream Base
- 250 ml Milk full-fat
- 100 gm Sugar granulated
- 1 tbsp Cornstarch
- 3 tbsp Milk Powder
- 1.5 tbsp Custard Powder instant
- 1/4 tsp CMC Powder for smoother texture, optional
- 1.5 tsp Vanilla Extract
- 1 cup Heavy Cream
For the Coating
- 300 gm Oreos crushed, golden
- 100 gm Cornflakes crushed
- 100 gm Rice Flour
- Water as needed, for rice flour slurry
For the Salted Caramel Sauce
- 100 gm Sugar granulated
- 200 gm Sweetened Milk condensed
- 60 ml Heavy Cream fresh
- 1 tsp Salt or to taste
Other
- Vegetable Oil Oil for deep frying
- Aluminum Foil
Instructions
Make the Ice Cream Base
- Combine milk and 100g granulated sugar in a saucepan. Heat over low heat, stirring until sugar dissolves.
- In a separate bowl, whisk together 2 tbsp milk, cornflour, milk powder, custard powder, and CMC powder (if using) until smooth.
- Gradually whisk the powder mixture into the warm milk mixture. Cook over low heat, stirring constantly, until the mixture comes to a boil and thickens.
- Remove from heat, stir in vanilla extract, and let it cool completely.
- Once cool, freeze the mixture for at least 8 hours.
- After 8 hours, transfer the frozen mixture to a mixing bowl and beat with an electric mixer until light and fluffy. Fold in the heavy whipping cream.
- Freeze the ice cream for at least another 4-6 hours to allow it to firm up.
Prepare the Caramel Sauce
- In a saucepan over medium heat, melt 100g granulated sugar without stirring. Swirl the pan occasionally to ensure even cooking. Continue cooking until the sugar turns a deep amber color.
- Carefully pour in the sweetened condensed milk and heavy cream. Stir until smooth and combined. Remove from heat and stir in salt.
- Set aside to cool slightly.
Prepare the Coating and Fry the Ice Cream
- Crush the Golden Oreos and cornflakes. Combine with rice flour. Set aside.
- Scoop the ice cream into small balls and wrap each in aluminum foil. Freeze for at least 1 hour to firm up.
- Make a rice flour slurry using cold water. Dip the frozen ice cream balls into the rice flour slurry and then into the Oreo-cornflake mixture to coat.
- Return the coated ice cream balls to the freezer to harden completely (ideally overnight).
- Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Carefully place the frozen ice cream balls into the hot oil. Fry for about 50 seconds, or until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels.
Serve
- Drizzle generously with the salted caramel sauce and serve immediately.
Recipe Notes
Expert Tips
- For extra crunchy ice cream, add some finely chopped nuts to the Oreo-cornflake mixture.
- Use high-quality vanilla extract for a richer flavor in the ice cream.
- Don't overcrowd the fryer when frying the ice cream balls; this will lower the oil temperature and result in soggy ice cream.
- If the caramel sauce is too thick, you can thin it out with a little bit of hot water or cream.
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Recipe Nutrition
Calories: 340kcalCarbohydrates: 76gProtein: 7gFat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gCholesterol: 3mgSodium: 1425mgFiber: 1gSugar: 55g
Pratiksha Hinduja
Articles: 1
4 Comments
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I’m eager to make this recipe!
Perfect dish! Can’t wait to cook it.
What a delightful recipe! Thanks for sharing.
This looks so good! Can’t wait to cook it.