Churro Ice Cream Sundae

Churro Ice Cream Sundae

5-hour 15-Minute recipe Serves 4
Perfectly crispy and perfectly creamy, this deep-fried ice cream is a sweet Southern dream! Paired with whipped cream, raspberries and pineapple, this sundae is finished with cinnamon-sugar for definitive churro taste.
5-hour 15-Minute recipe Serves 4

Directions

Prep: 15-minute
  • 1

    Line a rimmed baking sheet with plastic wrap. Using a scoop, place 4, ½-cup balls of ice cream onto the prepared baking sheet. Freeze 1 hour.

  • 2

    Once hardened, shape ice cream with hands to round out bottoms.

  • 3

    Whisk egg white until frothy in a medium bowl. Place Corn Flakes in a shallow dish. Dip ice cream in egg to coat completely and then coat in corn flakes.

  • 4

    Return to prepared pan and freeze for 4 hours. Stir sugar and cinnamon in a small bowl.

  • 5

    To cook on the stove, heat 2 inches of oil in medium, heavy bottomed saucepan to 375°F.

  • 6

    Add ice cream in batches of 2 and fry for 15 seconds, turning gently with a slotted spoon. Remove with slotted spoon.

  • 7

    To cook in air fryer, bake four ice cream balls at 400°F on a tray until crisp, about two minutes.

  • 8

    Remove to 4 bowls; evenly distribute pineapple and raspberries among the bowls.

  • 9

    Top with a ¼ cup each whipped topping and sprinkle each sundae with 1 tsp cinnamon sugar.

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Last updated: October 27th, 2020

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