Craving something that hits the spot between hot and cold, soft and crunchy? Fried ice cream is that rare dessert that offers it all. With a golden shell that gives way to frozen sweetness, it’s a restaurant favorite you can easily make at home. Let’s break down every step for a foolproof, nostalgic treat.
What Is Fried Ice Cream?
Fried ice cream is a dessert that starts with a ball of frozen ice cream, rolled in a crispy coating—usually crushed cornflakes or cookie crumbs—then briefly fried for a warm, crunchy exterior. The quick frying means the outer shell seals and toasts, while the inside remains cold and creamy. This classic dish is a staple at many Mexican and Asian restaurants and often appears at fairs and festivals. At home, it’s simple enough for a fun weekend project, requiring only a handful of ingredients and a little prep.
Ingredients You’ll Need
Here’s a closer look at the essentials:
- Ice cream: Vanilla is most common, but anything from chocolate to strawberry works. Select a dense, high-quality ice cream for the best results.
- Crushed cornflakes or cookies: Cornflakes deliver the classic flavor, but graham crackers or shortbread add depth.
- Ground cinnamon: Melts into the coating, bringing warmth and a subtle spice.
- Egg whites: Act as a binder, helping the coating stick to the ice cream.
- High-heat oil: Peanut, canola, or vegetable oil are good choices. You need oil that won’t smoke at high frying temperatures.
Optional
- Sugar: Add a teaspoon or two to the coating for extra sweetness.
- Toppings: Chocolate sauce, caramel drizzle, whipped cream, cherries, nuts, fresh fruit, or crushed candy.
Step-by-Step: Making Fried Ice Cream at Home
Let’s get into the method for this showstopping dessert.
1. Shape and Freeze the Ice Cream
- Scoop ice cream into balls, about ½ cup each. If your ice cream is rock-hard, let it sit for a few minutes or dip your scoop in hot water.
- Shape the balls gently by hand for a smooth, round surface.
- Place each ball on a parchment-lined baking sheet. Freeze for at least one hour, or until rock solid.
2. Prepare the Crunchy Coating
- Place about 2 cups of cornflakes in a zip-top bag. Use a rolling pin or your hands to crush them into small pieces, not dust. Transfer to a bowl.
- Stir in 1-2 teaspoons ground cinnamon and, if you like, a little sugar for a sweeter shell.
3. Coat the Ice Cream Balls
- Whisk two egg whites in a shallow dish until just frothy.
- Roll each frozen ice cream ball in the egg whites, coating all surfaces.
- Immediately roll in the cornflake mixture, pressing gently to adhere the crumb to the ice cream.
- For a thicker shell, repeat the coating process one more time.
4. Freeze Again for Maximum Crunch
- Return coated ice cream balls to the lined baking sheet.
- Freeze at least 3 hours, or overnight. Don’t skip this step; a firm coating ensures the ice cream stays intact when frying.
5. Heat Oil and Fry
- Pour oil into a deep fryer or heavy-bottomed pot to about 2-3 inches deep. Heat to 375°F (190°C).
- Working quickly, lower one or two frozen balls into the oil using a slotted spoon or spider.
- Fry for 10–15 seconds, just until golden brown. Don’t walk away—the difference between perfect and melted is just a few seconds.
- Immediately drain on paper towels.
6. Garnish and Serve
- Transfer to serving bowls.
- Drizzle with chocolate or caramel sauce, pile on whipped cream, finish with a cherry, or go wild with fresh berries and chopped nuts.
- Fried ice cream is best enjoyed immediately—warm shell, cold center, perfect harmony.
Tips for the Best Fried Ice Cream
Experience makes a difference, but a little know-how sets you up for success right away. Keep these pointers in mind:
- Work in batches: Only fry what will fit comfortably in your pot. If you crowd the oil, the temperature drops and the coating will get soggy.
- Stay organized: Keep ice cream balls in the freezer until the last second. Fry one or two at a time, returning extras to the cold.
- Check your oil temp: Too cool and the coating soaks up oil, too hot and it burns before crisping.
- Shape by hand: Wear food-safe gloves to avoid melting ice cream with your hands.
- Coating coverage: Make sure every bit of ice cream is covered to prevent leaks during frying.
Variations: Customize Your Crunch
Fried ice cream is endlessly adaptable. Try swapping cornflakes for:
- Crushed graham crackers for a hint of pie flavor.
- Chopped nuts or shredded coconut for extra texture.
- Cookie crumbs, such as vanilla wafers or Oreos.
Experiment with different ice cream flavors to match the seasons: pumpkin in fall, mint chip during summer, or coffee for adults.
Toppings & Serving Ideas
Toppings can take your fried ice cream from delicious to unforgettable. Mix and match from the options below:
| Topping | Flavor/Texture Boost | Pairs Well With |
|---|---|---|
| Hot Fudge Sauce | Rich, chocolatey | Vanilla, coffee |
| Caramel Drizzle | Sweet, buttery | Cinnamon, pecan ice cream |
| Whipped Cream | Light, creamy | All flavors |
| Stemmed Cherries | Tart, colorful | Chocolate desserts |
| Sliced Bananas | Soft, fresh | Strawberry, vanilla |
| Toasted Nuts | Crunchy, nutty | Caramel, butter pecan |
| Rainbow Sprinkles | Fun, colorful | Chocolate, strawberry |
Use a variety of colors and textures to create an unforgettable dessert bar for guests, or just top with whatever you have on hand.
How Does Fried Ice Cream Stay Cold?
Here’s the secret behind ice cream that doesn’t melt in oil:
- The ice cream balls are deeply frozen before frying.
- The crushed coating acts as insulation—egg whites help the outside crisp up and lock heat out.
- Frying time is extremely short, just 10 to 15 seconds. The coating toasts, but the core stays cold.
Because of this, take care to avoid any gaps or thin spots in the coating.
Make-Ahead and Storage
Fried ice cream is an outstanding make-ahead dessert. Simply coat and freeze the balls on your own schedule:
- Ice cream balls keep well, coated and covered, in the freezer for up to 2 days before frying.
- Only fry when you’re ready to serve—leftovers lose their crunch fast.
- If you want smaller, bite-sized portions, shape mini balls and store them the same way.
Frequently Asked Questions
Can I bake instead of fry?
The magic of fried ice cream comes from that brief plunge into hot oil—but you can mimic the effect in the oven. Place coated and frozen balls under a broiler for 1-2 minutes until toasted and crunchy, but keep an eye on them to prevent melting.
Do I have to use cornflakes?
Any crisp, neutral-flavored cereal or cookie works. Try panko for a more savory crunch, or swap in your favorite toasted nuts mixed with coconut.
Fried Ice Cream: A Classic with Room to Play
This is a dessert that’s equal parts fun and delicious—a conversation starter after dinner or a nostalgic treat for family gatherings. Whether you’re using classic cornflakes and vanilla or swapping in new flavors and coatings, fried ice cream puts a gourmet spin on a simple scoop.
Gather your few ingredients, get your oil ready, and enjoy the best of both worlds: warm and cold, crunchy and creamy, all in one bite.
Fried Ice Cream (+ Easy Recipe)
Say hello to the perfect fried ice cream recipe! It’s crunchy on the outside. It’s creamy on the inside. Every bite is oh-so-scrumptious.
Ingredients
- 1 teaspoon ground cinnamon
- 3 cups crushed cornflakes
- 1 quart vanilla ice cream
- 3 egg whites
- 2 quarts peanut oil, for deep-frying
Instructions
- Scoop ice cream into 1/2 cup-sized balls. One quart makes 8 scoops. Place the ice cream scoops on a baking sheet lined with parchment paper. Freeze for 1 hour or until firm.
- In a shallow dish, combine crushed cornflakes and cinnamon. In a separate bowl, whisk the egg whites. Continue whisking until foamy.
- Work on one scoop at a time. Dip the ice cream in the egg white mixture. Roll the scoop in cornflakes. Make sure it is completely covered. Repeat this step if necessary.
- Freeze the ice cream. Wait until it is completely firm. This takes about 3 hours.
- Preheat the oil in a deep fryer to 375 degrees Fahrenheit. Alternatively, use a large and heavy saucepan. Heat the oil 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. This should take about 10 to 15 seconds. Drain on paper towels. Serve with any favorite ice cream toppings. Enjoy!
