Crispy Fried Ice Cream

This fried ice cream recipe transforms ordinary vanilla ice cream into a hot-and-cold masterpiece that never fails to impress dinner guests. The contrast between the crispy, golden exterior and the still-frozen ice cream center creates a magical dessert experience that seems impossible but works beautifully.

I first made this fried ice cream for my daughter's tenth birthday party, and the look of wonder on the children's faces when they discovered the ice cream inside was still frozen solid was absolutely priceless. Now it's our special occasion go-to dessert.

• Vanilla ice cream best quality you can afford as it's the star ingredient with its creamy base flavor
• Cornflakes provide the perfect crispy exterior that turns golden when fried
• Ground cinnamon adds warm spice notes that complement the cold ice cream
• Granulated sugar enhances the sweetness and helps create caramelization
• Vegetable oil neutral flavor with high smoke point perfect for achieving the golden crust
• Whipped cream optional but adds a beautiful cloud-like topping
• Chocolate syrup creates dramatic presentation and extra sweetness
• Maraschino cherries add that classic dessert finishing touch with bright color

How To Make Fried Ice Cream Delight

Prep Ice Cream Balls

Scoop vanilla ice cream using a standard ice cream scoop to create uniform balls approximately 2 inches in diameter. Place them on a parchment-lined baking sheet ensuring they don't touch each other. Freeze for at least 2 hours or overnight until extremely firm. The colder and harder the ice cream balls the better they'll hold up during the coating and frying process.

Create Coating Mixture

Place cornflakes in a ziplock bag and crush them using a rolling pin until they're broken down but not powdered. You want some texture remaining. In a wide shallow bowl combine the crushed cornflakes with ground cinnamon and granulated sugar mixing thoroughly to distribute the spices evenly throughout.

Coat Ice Cream Balls

Working quickly with one ice cream ball at a time roll each frozen scoop in the cornflake mixture pressing gently with your hands to ensure the coating adheres to the entire surface. Return each coated ball immediately to the freezer. Once all balls are coated freeze them for at least 30 minutes but preferably another hour to ensure maximum firmness.

Prepare For Frying

Heat vegetable oil in a deep heavy-bottomed pot to exactly 190°C using a thermometer for accuracy. The oil temperature is crucial too cool and the coating won't crisp quickly enough too hot and it will burn. Set up a landing station with paper towel-lined plates and have serving dishes ready.

Flash Fry

Using a slotted spoon or spider carefully lower one ice cream ball into the hot oil. Fry for only 15-30 seconds until the coating turns golden brown. This happens quickly so watch carefully. Remove immediately and place on the paper towel briefly to drain excess oil then transfer to serving dish.

Serve Immediately

Top each fried ice cream ball with a swirl of whipped cream drizzle with chocolate syrup and crown with a maraschino cherry. Serve to your guests immediately for that perfect contrast between hot crispy exterior and frozen creamy interior.

My absolute favorite part of this recipe is watching first-timers take their initial bite. The expression of surprise when they taste cold ice cream wrapped in a hot crispy shell is always priceless. My grandmother taught me this recipe decades ago, claiming it was her secret weapon for impressing dinner guests with minimal effort.

Perfect Timing Matters

The success of fried ice cream depends entirely on timing. The ice cream must be frozen rock-solid before coating and again before frying. I recommend freezing the ice cream balls overnight for best results, then giving them another two-hour freeze after coating. When you're ready to serve, have everyone seated at the table before you begin frying. The magic window for serving is extremely short once that hot oil hits the coating.

Creative Variations

While traditional fried ice cream uses vanilla ice cream, you can experiment with different flavors for unique variations. Dulce de leche ice cream paired with a coating that includes crushed vanilla wafers and cinnamon creates a caramel-forward version. Mint chocolate chip ice cream works beautifully with a chocolate cookie crumb coating. For an adult version, consider rum raisin ice cream with a coating that includes toasted coconut flakes and crushed graham crackers.

Storage Tips

While fried ice cream is best enjoyed immediately after frying, you can prepare everything in advance and store the coated unfried ice cream balls for up to one week. Simply place the fully coated ice cream balls in an airtight container with parchment paper between layers. When ready to serve, just heat the oil and fry as directed. The coated balls should go directly from freezer to fryer without thawing at all.

Recipe FAQs

→ Why do you need to freeze the ice cream twice?

The ice cream needs to be frozen twice: first to create firm scoops that hold their shape, and second after coating them to ensure they remain frozen solid during the quick frying process. This double-freezing prevents the ice cream from melting when it hits the hot oil.

→ How long should you fry the ice cream?

Fry the coated ice cream balls very briefly, only for 15-30 seconds, until the coating turns golden brown. Any longer and the ice cream will begin to melt inside the coating.

→ Can you prepare fried ice cream ahead of time?

You can prepare the coated ice cream balls ahead of time and keep them frozen until ready to fry. However, the actual frying and serving should be done immediately before eating for the best texture contrast between the warm coating and cold ice cream.

→ What oil temperature works best for frying ice cream?

Heat the oil to 190°C (375°F) for optimal results. This high temperature allows the coating to cook quickly before the ice cream inside has a chance to melt.

→ What alternatives to cornflakes can I use for coating?

You can substitute cornflakes with crushed cookies, graham crackers, cereal flakes, crushed nuts, or even panko breadcrumbs. Just ensure whatever coating you choose is crushed finely enough to adhere well to the ice cream.

→ How do you keep the coating from falling off?

Press the coating firmly but gently onto the frozen ice cream balls to ensure good adhesion. The second freezing period is crucial as it helps the coating bond with the slightly melted surface of the ice cream before frying.