Fried Ice Cream
Crisp, cinnamon-scented coating meets cold vanilla ice cream in this fun dessert. The trick is not magic: it is a firm freeze, a sturdy crumb coating, and a very quick fry.
At a glance
- Total time
- 35 min
- Yield
- 6 servings
- Prep
- 30 min
- Cook
- 5 min
- Difficulty
- Medium
- Cuisine
- Mexican-American
- Category
- Desserts
Fried ice cream is the kind of dessert that feels playful every time it lands on the table. Each scoop has a crunchy, warm shell and a still-frozen center, usually finished with honey, chocolate sauce, whipped cream, or cherries.
The key is planning ahead. The ice cream balls need to freeze until very hard before they are coated, then freeze again before frying. This keeps the center cold while the outside turns crisp in hot oil.
This version uses crushed cornflakes, cinnamon, and a little sugar for a classic crunchy coating. You do not need a deep fryer, but you do need a thermometer and a pot with high sides for safer frying.
01What you'll need
Ingredients
10 items · 6 servings
- 6 large scoops vanilla ice cream, about 1/2 cup each
- 3 cups cornflakes, finely crushed
- 1/2 cup sweetened shredded coconut, finely chopped, optional
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 2 large eggs
- 1 tablespoon milk
- Vegetable oil or canola oil, for frying, about 4 cups
- Honey, chocolate sauce, or caramel sauce, for serving
- Whipped cream and maraschino cherries, optional, for serving
02How to make it
Step-by-step
1. Shape the ice cream
Line a small baking sheet with parchment paper. Scoop the ice cream into 6 firm balls, using about 1/2 cup for each one. Place them on the baking sheet and use clean hands to gently round them if needed. Freeze until very hard, at least 2 hours.
2. Make the crumb coating
In a shallow bowl, mix the crushed cornflakes, coconut if using, sugar, and cinnamon. Crush any large pieces with your fingers. A fine, even crumb sticks better and makes a neater shell.
3. Whisk the egg wash
In a second shallow bowl, whisk the eggs with the milk until smooth. This is the egg wash, which acts like glue for the coating.
4. Coat each scoop
Working with one frozen scoop at a time, roll it in the crumb mixture and press gently so the crumbs stick. Dip it quickly in the egg wash, letting extra drip off, then roll it again in the crumb mixture. Press the coating all over the scoop, including any thin spots.
5. Freeze again
Return the coated scoops to the parchment-lined baking sheet. Freeze until rock hard, at least 2 hours or up to 24 hours. Do not skip this step. A soft scoop is more likely to leak in the oil.
6. Heat the oil
Pour 2 to 3 inches of oil into a heavy pot with high sides. Heat over medium-high heat to 375°F. Use a deep-fry or candy thermometer if you have one. If the oil is too cool, the coating absorbs oil; if it is too hot, it browns before the center is protected.
7. Fry very quickly
Fry 1 or 2 coated scoops at a time for 10 to 20 seconds, turning gently with a slotted spoon, just until golden. Move fast and avoid crowding the pot. Transfer each scoop to a paper towel-lined plate for a few seconds.
8. Serve right away
Place the fried ice cream in bowls and add honey, chocolate sauce, caramel, whipped cream, or cherries as you like. Serve immediately, while the coating is crisp and the ice cream is still cold.
03From our kitchen
Cook's tips
- Make ahead: Shape and coat the ice cream balls up to 24 hours before frying. Keep them uncovered until fully frozen, then cover loosely with plastic wrap or transfer to a freezer-safe container.
- Storage: Fried ice cream is best eaten right after frying. If you have unfried coated scoops left, keep them frozen for up to 1 week. Fry directly from frozen.
- No coconut: Leave it out and use an extra 1/2 cup crushed cornflakes. You can also use crushed cinnamon cereal or vanilla wafer crumbs, but avoid crumbs that are too powdery.
- Ice cream swaps: Vanilla is classic, but chocolate, dulce de leche, coffee, strawberry, and cinnamon ice cream all work. Choose a firm, full-fat ice cream for the easiest coating and frying.
- Oil temperature matters: Keep the oil close to 375°F. Let it come back up to temperature between batches, especially if frying more than one scoop.
- Safer frying: Use a pot with high sides, keep the handle turned inward, and lower the ice cream in gently with a slotted spoon. Never drop it into the oil from a height.
Cook's note
The total time is about 4 hours 35 minutes, but most of that is inactive freezing time. For a lower-stress dessert, coat the scoops the day before and fry them just before serving.
04Frequently asked
Questions & answers
Why did my fried ice cream melt in the oil?
The ice cream was probably not frozen hard enough, the coating had thin spots, or it stayed in the oil too long. Freeze the scoops until rock hard, double-coat them, and fry for only 10 to 20 seconds.
Can I make fried ice cream without deep-frying?
Yes, you can make a no-fry version by toasting the cornflake mixture in a skillet with 2 tablespoons butter until golden, then rolling hard-frozen scoops in the warm crumbs. It will not have the same sealed shell, but it is still crunchy and easier.
What oil is best for fried ice cream?
Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. Avoid olive oil because its flavor is strong and it is not ideal for this high-heat frying.
Can I use homemade ice cream?
Yes, if it freezes very firm. Softer homemade ice cream may need extra freezing time. If it stays too soft to handle, use a store-bought pint for this recipe.
Do I need a thermometer?
A thermometer is strongly recommended. Fried ice cream cooks so quickly that the oil temperature makes a big difference. Without one, test a few crumbs in the oil; they should sizzle right away and turn golden in seconds, not burn instantly.
05Per serving
Nutrition facts
Nutrition Facts
6 servings
Amount per serving
% Daily Value*
- Total Fat5 g
- 6%
- Saturated Fat2.8 g
- 14%
- Cholesterol62 mg
- 21%
- Sodium35 mg
- 2%
- Total Carbohydrate21 g
- 7%
- Dietary Fiber3 g
- 11%
- Total Sugars7.4 g
- Protein5 g
- 10%
- Vitamin D0.4 mcg
- 2%
- Calcium15 mg
- 1%
- Iron0.9 mg
- 5%
- Potassium282 mg
- 6%
* Percent Daily Values are based on a 2,000-calorie diet. Values are estimated from the ingredient list; actual amounts vary with brands, portion sizes, and substitutions.
05Keep cooking
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