Fried Ice Cream Recipe
Have you ever had that oh-so-sweet dream of biting into a luscious scoop of ice cream, only to be pleasantly surprised by a warm, crispy shell? Well, my friend, it’s time to make that dream a reality with this Fried Ice Cream recipe! It’s easier than you think and perfect for a fun dessert any day of the week. You’ll love how the creamy ice cream contrasts with the crunchy coating—pure bliss in every bite!
Why You’ll Love This Recipe
- Quick and Easy: With just a few simple steps, you can whip up this decadent treat at home in no time.
- Customizable: Play with flavors! Choose your favorite ice cream and toppings for a personalized dessert.
- Perfect for Entertaining: Impress your friends and family with this fun and unique dessert that’s sure to wow!
- Kid-Friendly: A fun project for the little chefs in your life. They’ll love rolling and dipping the ice cream!
- Crispy and Creamy: The contrast of the hot, crunchy shell with the cool, creamy ice cream is absolutely heavenly.
Ingredients
- Ice Cream: Any flavor you love! Vanilla, chocolate, or even tropical fruit flavors work beautifully.
- Cornflakes: Adds that essential crunch. You can substitute with crushed graham crackers or breadcrumbs if needed.
- Flour: Helps the egg mixture stick to the ice cream. Any all-purpose flour will do.
- Eggs: Binds everything together for that golden crispy coat.
- Cinnamon: Optional but highly recommended for a warm, spiced flavor that complements the cold ice cream.
- Vegetable Oil: You’ll need this for frying. Canola oil works well as a neutral option.
Full measurements are in the recipe card below.
How to Make the Recipe
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Scoop the Ice Cream: Start by scooping generous balls of ice cream and place them on a baking sheet lined with parchment paper. This will make freezing easier.
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Freeze the Scoops: Pop the scoops in the freezer for at least 2–3 hours or until they’re super firm. The firmer they are, the better they fry!
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Crush the Cornflakes: While the ice cream is freezing, crush your cornflakes into small pieces. You can do this in a bag with a rolling pin or use a food processor for a finer texture.
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Prepare the Coating: In a shallow bowl, mix the flour, eggs, and a sprinkle of cinnamon if you like. Stir until smooth.
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Coat the Ice Cream: Once the ice cream is frozen solid, remove it from the freezer. Dip each scoop quickly into the egg mixture, letting the excess drip off. Then roll them in the crushed cornflakes until they’re fully coated.
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Freeze Again: Lay the coated ice cream back on the baking sheet and freeze for another 30 minutes to ensure they’re set.
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Heat the Oil: In a deep pan, heat oil to about 350°F (175°C). You want enough oil for the ice cream to float while frying.
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Fry the Ice Cream: Working in batches, add the coated ice cream balls carefully into the hot oil. Fry for about 10–15 seconds or until golden brown. Don’t crowd the pan!
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Drain and Serve: Remove the fried ice cream with a slotted spoon and let it drain on paper towels. Serve immediately with your favorite toppings!
Pro Tips for Making the Recipe
- Freeze Longer for Best Results: The longer you freeze the ice cream initially, the easier it will be to fry without melting.
- Don’t Rush the Frying: Frying for just a few seconds is key—too long, and you’ll end up with soup instead of ice cream!
- Use Flavorful Oil: While vegetable oil is neutral, consider using coconut oil for a hint of tropical flavor.
- Get Creative With Coatings: Try adding nuts, cookie crumbs, or even sprinkles to the cornflake coating for additional flavor and texture.
- Serve Immediately: Fried ice cream is best enjoyed straight out of the frying pan while still warm and crispy!
How to Serve
Fried ice cream is divine on its own, but don’t hesitate to get creative! Serve it with warm chocolate sauce, a drizzle of caramel, or a sprinkle of fresh fruit. It also pairs nicely with whipped cream or a dollop of marshmallow fluff.
Make Ahead and Storage
- Fridge Storage: Fried ice cream is best enjoyed fresh, but you can keep leftovers in the fridge for a day. Reheat briefly in the oven to recapture some crispiness.
- Freezing: You can freeze the coated ice cream scoops before frying. Just let them thaw for a few minutes at room temperature before frying them up!
- Reheating Tips: If you do have leftovers, you can reheat them in an oven at 350°F (175°C) for about 5–7 minutes. This helps to regain the crunchy texture.
FAQs
Can I use non-dairy ice cream?
Absolutely! Non-dairy alternatives work just as well; just ensure they freeze firmly.
What other toppings can I use?
Try adding chocolate syrup, caramel sauce, chopped fruits, or nuts for an extra special touch!
Is frying dangerous?
As long as you’re careful and keep an eye on the hot oil, frying can be safe. Just avoid overcrowding the pan.
Can I make this ahead of time?
Yes! Prepare the ice cream scoops and coating ahead, then fry right before serving for the best experience.
Now, roll up your sleeves and get ready to impress your friends and family with this delightful treat! Enjoy your crispy, creamy masterpiece!
Fried Ice Cream
Ingredients
Method
- Scoop generous balls of ice cream and place them on a baking sheet lined with parchment paper.
- Freeze the scoops for at least 2-3 hours or until they are super firm.
- While the ice cream is freezing, crush the cornflakes into small pieces using a rolling pin or a food processor.
- In a shallow bowl, mix the flour, eggs, and sprinkle of cinnamon until smooth.
- Once the ice cream is frozen solid, dip each scoop quickly into the egg mixture, letting the excess drip off.
- Roll the ice cream in the crushed cornflakes until fully coated.
- Lay the coated ice cream back on the baking sheet and freeze for another 30 minutes.
- Heat the oil in a deep pan to about 350°F (175°C).
- Carefully add the coated ice cream balls in batches to the hot oil and fry for about 10-15 seconds or until golden brown.
- Remove the fried ice cream with a slotted spoon and let it drain on paper towels.
- Serve immediately with your favorite toppings.
