Fried Ice Cream (+ Easy Recipe)
Craving a dessert that’s both crisp and creamy? Fried ice cream delivers that beautiful contrast: a golden, crunchy exterior wrapped around a scoop of ice cream, cold and soft in the center. This dessert isn’t just showy — it’s easy to make at home, with just a few ingredients and some clever prep.
If you’ve spotted fried ice cream at your favorite Mexican restaurant or at local fairs, you know it always draws a crowd. When you make it yourself, you get to choose your flavors, coatings, and toppings. Let’s break down every step so you can create fried ice cream at home — no culinary degree needed.
What Is Fried Ice Cream?
Fried ice cream is exactly what it sounds like — a scoop of ice cream coated in a crisp layer, quickly deep-fried until golden and crunchy. The inside remains ice-cold while the outside develops a warm, crunchy shell. This dessert may sound like magic, but with the right method, it’s simple to pull off at home.
The origins of fried ice cream often trace back to Mexican cuisine, but it’s also popular in Asian-American restaurants and state fairs. No matter the version, the core idea stays the same: create a crunchy barrier that shields the frozen treat while it briefly fries.
Ingredients
You only need a handful of ingredients, and most are pantry staples or easy to find. Here’s what you’ll need:
- Ice cream – Vanilla is a classic choice, but any sturdy ice cream will do. Think chocolate, coffee, or even matcha for a twist.
- Cornflakes – These are crushed into fine crumbs for a crisp coating. Plain or lightly sweetened both work.
- Ground cinnamon – Adds depth and a warm note to the cornflake crust.
- Egg whites – Help the crumb coating stick to the ice cream.
- Oil – Use oil with a high smoke point. Peanut, canola, or vegetable oil keep things simple.
Optional toppings: whipped cream, caramel sauce, honey, fresh fruit, chocolate drizzle, sprinkles, toasted coconut, or chopped nuts. These add personality and texture.
Equipment
Basic kitchen equipment will do the job:
- Mixing bowls
- Ice cream scoop
- Parchment-lined baking sheet
- Plastic gloves (for shaping)
- Deep fryer or heavy-bottomed deep pot
- Slotted spoon or spider strainer
- Thermometer (helps track oil temperature)
How to Make Fried Ice Cream
Step 1: Scoop and Freeze
Start by scooping the ice cream into balls. Aim for ½ cup per scoop — this size creates a thick enough layer to handle frying. Use a scoop dipped in warm water for clean rounds.
Place each ball on a parchment-lined tray. If you want perfect shape, roll the scoops gently in your gloved hands. Once all your balls are formed, freeze them for at least 1 hour, or until very firm.
Step 2: Prep the Crust
In one bowl, mix crushed cornflakes and cinnamon. In a second bowl, whisk egg whites until just frothy. Crush the cornflakes finely — either in a zip-top bag with a rolling pin or in a food processor. The finer the crumb, the better the coating will adhere.
Step 3: Coat the Ice Cream
Working quickly, dip each frozen ice cream ball in the egg whites, rolling it to coat completely. Next, roll it in the cornflake mixture, pressing gently to create a solid coating.
For extra crunch — and added insulation — repeat this process: another egg white dip, then more cornflakes. Double coating keeps the ice cream closed off from the oil.
Return the coated balls to the lined tray and freeze for at least 3 hours, or until very hard. You can also leave them overnight if prepping ahead.
Step 4: Fry
Pour oil into your pot or fryer, at least 2 inches deep. Heat to 375°F (190°C). Test with a thermometer — proper temperature is key. If too cool, the coating will absorb oil and get greasy; if too hot, the crust may burn before the inside is ready.
When you’re set to fry, keep the ice cream balls in the freezer until the oil’s ready. Using a slotted spoon, lower one ball at a time into the oil. Fry for 10 to 15 seconds — just long enough to crisp the coating.
Immediately lift the ball out and drain on paper towels. Repeat until all the balls are fried, reheating oil as needed and working in small batches.
Step 5: Garnish and Serve
Serve fried ice cream right after frying, when the contrast between hot and cold is most dramatic. Add toppings as you wish:
- Classic: drizzle with chocolate or caramel, top with whipped cream and a cherry
- Fresh: add berries or sliced bananas
- Crunchy: sprinkle on toasted nuts, extra cornflakes or coconut
- Colorful: finish with sprinkles or crushed candies
Mix and match to create your perfect sundae.
Table: Fried Ice Cream Variations
| Ice Cream | Coating Base | Extra Mix-ins | Toppings |
|---|---|---|---|
| Vanilla | Cornflakes | Cinnamon, nutmeg | Caramel, nuts |
| Chocolate | Graham crackers | Cocoa powder | Chocolate sauce, berries |
| Strawberry | Crushed wafers | Shredded coconut | Whipped cream, sprinkles |
| Matcha | Panko bread crumbs | Sesame seeds | Honey, sesame brittle |
| Coffee | Cornflakes + cocoa | Chopped pecans | Mocha drizzle, toffee |
Tips for Success
- Keep it cold: The secret is rock-hard ice cream. Never leave scoops out — always chill between steps.
- Fine crumbs work best: Big flakes may burn or fall off. Process your coating to a sand-like consistency.
- Work in batches: Only fry as many balls as your pot fits without crowding; this keeps oil hot and coating even.
- Have your toppings ready: Once out of the fryer, ice cream will start to soften. Toppings go on best while the outside is still crisp.
- Experiment with flavors: Try different ice creams, spices (ginger, cardamom, cayenne), or coatings (pretzels, nuts, biscoff cookies) for creative spins.
FAQ
Why doesn’t the ice cream melt?
Freezing the balls until solid and using a sturdy, double coating keeps the ice cream protected from hot oil. The fry time is so short — under 20 seconds — that the interior never softens.
Can I bake instead of fry?
Traditional fried ice cream relies on oil for that shattering crunch, but you can mimic the effect. Freeze and coat your ice cream balls, then bake them briefly in a very hot oven (500°F) for about 1 minute. Spray with oil beforehand for color and crispness.
Can I make fried ice cream in advance?
Absolutely. Coat and freeze the balls up to 2 days ahead. Fry to order for the freshest texture. Leftover fried balls lose their crunch if refrozen, so only fry what you’re ready to serve.
What oils work best?
Choose neutral, high-smoke point oils like peanut, canola, or vegetable oil. Olive oil’s flavor is too strong for desserts, and butter burns too quickly.
Topping Ideas
Personalize your dessert with any of these:
- Honey or maple syrup
- Chocolate chips or shavings
- Toasted pecans or almonds
- Sliced kiwi or mango
- Crushed chocolate wafers
- Edible flowers for fancy presentation
Can I Use Other Coatings?
Cornflakes add snap and stay crisp, but you have choices. Use finely crushed graham crackers for warmth, vanilla wafers for subtle sweetness, shortbread for buttery notes, or even shredded coconut for a chewy edge.
Panko bread crumbs bring ultra crunch and a neutral background for stronger flavors. For a gluten-free version, rice cereal does the trick. Layer on new textures for contrast in every bite.
Step-by-Step Summary
- Scoop ice cream, freeze for at least 1 hour.
- Mix coating and cinnamon; whisk egg whites.
- Coat balls with egg whites and coating, freeze 3 hours.
- Heat oil to 375°F.
- Deep-fry each ball for 10–15 seconds. Drain, garnish, serve.
Fried ice cream combines two opposite forces — fire and ice — in a single spoonful. Each bite offers a surprise: warm crunch, followed by smooth, cold cream. Whether you’re serving guests or adding flair to a family night, fried ice cream invites creativity and play.
The process delivers restaurant-worthy results, all in your own kitchen. Change up flavors, play with coatings, and make it your own. Few desserts are as rewarding — or as much fun to eat — as homemade fried ice cream.
Fried Ice Cream (+ Easy Recipe)
Say hello to the perfect fried ice cream recipe! It’s crunchy on the outside. Creamy on the inside. Oh-so-scrumptious in every bite.
Ingredients
- 2 quarts peanut oil, for deep-frying
- 3 egg whites
- 1 teaspoon ground cinnamon
- 3 cups crushed cornflakes
- 1 quart vanilla ice cream
Instructions
- Scoop ice cream into 1/2 cup-sized balls (1 quart makes 8 scoops). Place the ice cream scoops on a baking sheet lined with parchment paper and freeze for 1 hour, or until firm.
- In a shallow dish, combine crushed cornflakes and cinnamon. In a separate bowl, whisk in the egg whites until foamy.
- Working on one scoop at a time, dip the ice cream in the egg white mixture. Next, roll them in cornflakes, making sure they’re completely covered. Repeat the step if necessary.
- Freeze the ice cream until completely firm, about 3 hours.
- Preheat the oil in a deep fryer or a large and heavy saucepan to 375 degrees Fahrenheit.
- Using a slotted spoon, carefully drop 1 to 2 ice cream balls in the hot oil. Deep-fry until golden brown, about 10 to 15 seconds. Drain on paper towels and serve with any favorite ice cream toppings. Enjoy!