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Fried Ice Cream

Experience the delightful contrast of warm, crispy shell and creamy ice cream with this easy fried ice cream recipe, perfect for any dessert occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 3 hours
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Ice Cream Base
  • 4 scoops Scoop of your favorite ice cream Vanilla, chocolate, or tropical fruit flavors work beautifully.
Coating Ingredients
  • 2 cups Cornflakes Can substitute with crushed graham crackers or breadcrumbs.
  • 1 cup All-purpose flour Helps the egg mixture stick.
  • 2 large Eggs Binds everything together.
  • 1 teaspoon Cinnamon Optional but recommended for flavor.
  • Vegetable oil Vegetable Oil for frying Canola oil works well.

Method
 

Preparation
  1. Scoop generous balls of ice cream and place them on a baking sheet lined with parchment paper.
  2. Freeze the scoops for at least 2-3 hours or until they are super firm.
  3. While the ice cream is freezing, crush the cornflakes into small pieces using a rolling pin or a food processor.
  4. In a shallow bowl, mix the flour, eggs, and sprinkle of cinnamon until smooth.
Coating
  1. Once the ice cream is frozen solid, dip each scoop quickly into the egg mixture, letting the excess drip off.
  2. Roll the ice cream in the crushed cornflakes until fully coated.
  3. Lay the coated ice cream back on the baking sheet and freeze for another 30 minutes.
Frying
  1. Heat the oil in a deep pan to about 350°F (175°C).
  2. Carefully add the coated ice cream balls in batches to the hot oil and fry for about 10-15 seconds or until golden brown.
  3. Remove the fried ice cream with a slotted spoon and let it drain on paper towels.
  4. Serve immediately with your favorite toppings.

Notes

Fried ice cream is best eaten right away. Store leftovers in the fridge for a day or reheat in the oven to regain crispiness.