You can pre-coat the ice cream balls a week in advance, so all you need to do is fry them before serving, which makes this a low-maintenance dessert on the day.
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Yields:
12 serving(s)
Prep Time:
30 mins
Cook Time:
2 mins
Total Time:
32 mins
Cal/Serv:
425
Ingredients
400 ml double cream
175 g condensed milk
1 tsp. vanilla bean paste
125 g Florentines, roughly chopped, we used M&S Collection
Oil, to deep-fry
FOR THE COATING
250 g crunchy nut/honey nut cornflakes
4 medium eggs
50 g blonde chocolate
50 g milk chocolate
Directions
Step 1To make the ice cream, put the double cream, condensed milk and vanilla bean paste in a large bowl and whisk to soft peaks using a handheld electric whisk. Stir through the chopped Florentines and transfer to a freezer-safe container. Cover and freeze for around 8hr, or until firm.
Step 2Line a baking tray that will fit in the freezer with baking parchment. Using an ice cream scoop, scoop out 12 equal balls from the ice cream. Transfer to the lined tray and freeze for 1hr.
Step 3Whizz the cornflakes in a food processor until finely crushed (or bash in a food bag with a rolling pin). Place 1/2 in a shallow bowl (reserve spare crumb). In a second bowl, beat 2 eggs. Remove ice cream balls from freezer and, working one at a time, coat first in the beaten egg (shake off excess) and then in the crumb, until well-coated. Return to the lined tray and refreeze for 1-2hr.
Step 4Repeat coating with the remaining eggs and crumb, return to freezer for another 1-2hr.
Step 5When ready to serve, melt the blonde and milk chocolates in separate bowls in the microwave, in 30sec bursts, until melted (or do over a pan of gently simmering water).
Step 6Pour enough oil into a large, heavy-based, high-sided pan so that it comes 5cm up the sides. Heat the oil to 180°C, or until a small piece of bread browns in 60sec. Working in batches of 3-4 at a time, lower in the ice cream balls using a slotted spoon and fry for 15-20sec, until golden, turning so they brown evenly. Lift out on to kitchen paper, then serve drizzled with the melted chocolates.
GH TIPs:
The coated ice cream balls can also be cooked in an air fryer. Place the balls on a small piece of baking paper and spritz with a little oil. Bake at 200°C for 90sec-2min.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Sarah is Good Housekeeping's Kitchen and Homes Director, looking after all things food and homes for the brand. Sarah started her career in journalism, then retrained as a chef 15 years ago following a lifelong dream to work in food. Since retraining, she has worked as a private chef, assisted on tv commercials, created recipes for some of the country's leading brands and became the go-to birthday and wedding cake baker in her friends and family network. In 2025, she was shortlisted for Cookery Writer of the Year by the Guild of Food Writers
