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Fried Ice Cream

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This Fried Ice Cream recipe delivers the perfect combination of textures—crispy on the outside and creamy on the inside. A fun and indulgent dessert that’s sure to impress, it’s a perfect treat for summer gatherings or special occasions. Top with whipped cream, honey, and a cherry for the ultimate sweet experience!

Ingredients

For the Ice Cream:

1 quart vanilla ice cream

3 cups crushed cornflakes cereal

1 teaspoon ground cinnamon

3 egg whites

2 quarts oil (for frying)

Instructions

  1. Scoop the Ice Cream:
    Scoop ½ cup-sized balls of vanilla ice cream. You should get 8 balls from the quart.

  2. Freeze the Ice Cream:
    Place the ice cream balls onto a baking sheet lined with parchment paper and freeze for about 1 hour or until firm.

  3. Prepare the Coating:
    In a shallow dish, combine crushed cornflakes and ground cinnamon. In a separate bowl, beat the egg whites until foamy and stiff.

  4. Coat the Ice Cream Balls:
    Dip each frozen ice cream ball into the foamy egg whites, then coat in the cornflake mixture, making sure it’s fully covered. For an extra crunchy layer, repeat the process and freeze the balls again for 3 hours.

  5. Fry the Ice Cream:
    Heat the oil in a deep-fryer or large saucepan to 375°F (190°C). Carefully fry the ice cream balls, 1 or 2 at a time, for 10-15 seconds until the coating is golden and crispy.

  6. Drain and Serve:
    Remove the fried ice cream from the oil and drain on paper towels. Serve immediately with a drizzle of honey, a dollop of whipped cream, and a cherry on top.

Notes

Oil for Frying: Use vegetable oil or canola oil for a neutral taste and high smoke point.

Extra Crunch: For an added texture, sprinkle the fried ice cream with cinnamon sugar or drizzle with chocolate syrup.

Fried Ice Cream Tip: Ensure the ice cream balls are well-frozen before frying to prevent the ice cream from melting too quickly.