By My week with the kids. I took the kids school clothes shopping on Tuesday. Aiden picked sneakers and a black hoodie with a Pistons logo. Zaria picked a backpack and a pink hoodie with a unicorn. Both wore them out of the store.
Wednesday I cooked the kids stuffed bell peppers. Thursday spaghetti with meatballs. Friday burgers in the backyard. The week's rotation.
Saturday Aiden played his summer league championship — different team than the spring championship, less-stacked competition, won 28-19. Aiden scored 14. He hugged me at the buzzer. He said, "Daddy, this is my first championship." I said, "It's the first of many." I meant it.
Sunday at Mama's. She made oxtails. Pop ate two helpings. The afternoon was gentle.
When Aiden hugged me at that buzzer and said “Daddy, this is my first championship,” I knew the night had to end with something that matched the moment — something that felt like a celebration even the kids could feel in their bones. Sunday at Mama’s was gentle and full, and by the time we got home, I wanted to close out the whole week with something fun and a little extra. Fried ice cream was the move — crispy on the outside, cold in the middle, and exactly the kind of thing that makes a kid’s eyes go wide when you set it in front of them.
Fried Ice Cream
Prep Time: 20 min (plus 2 hrs freezing) | Cook Time: 2 min | Total Time: 2 hrs 22 min | Servings: 6
Ingredients
- 6 large scoops vanilla ice cream (about 1/2 cup each)
- 2 cups corn flake cereal, crushed
- 1 teaspoon ground cinnamon
- 2 tablespoons granulated sugar
- 2 large eggs
- 2 tablespoons milk
- Vegetable oil, for frying (enough for 3 inches depth)
- Whipped cream, for serving
- Honey or chocolate syrup, for drizzling
- Maraschino cherries, for garnish (optional)
Instructions
- Freeze the scoops. Scoop 6 balls of ice cream onto a parchment-lined baking sheet. Freeze uncovered for at least 1 hour until very firm.
- Make the coating. In a shallow bowl, combine crushed corn flakes, cinnamon, and sugar. Stir until evenly mixed. In a separate bowl, whisk together the eggs and milk.
- Coat the ice cream. Working quickly, dip each frozen ice cream ball into the egg mixture, then roll in the corn flake mixture, pressing gently so it sticks. Return to the baking sheet.
- Double-coat and refreeze. Dip and roll each ball a second time in egg wash and corn flake coating. Return to the freezer and freeze for at least 1 more hour (overnight is best).
- Heat the oil. In a deep heavy-bottomed pot, heat 3 inches of vegetable oil to 375°F. Use a thermometer — temperature control is key so the outside crisps before the ice cream melts.
- Fry the ice cream. Fry 1–2 balls at a time for 15–20 seconds, just until the coating turns golden brown. Remove immediately with a slotted spoon and place on a paper-towel-lined plate.
- Serve immediately. Transfer to serving bowls right away. Top with whipped cream, a drizzle of honey or chocolate syrup, and a cherry if you’re going all in.
Nutrition (per serving)
Calories: 310 | Protein: 6g | Fat: 14g | Carbs: 41g | Fiber: 1g | Sodium: 210mg