Fried Ice Cream
Crispy on the outside and creamy on the inside, this fried ice cream is an indulgent dessert that pairs a warm, golden crust with rich, cold vanilla ice cream. Perfect for impressing guests or treating yourself to a restaurant-style dessert at home
Yields: 4 servings
Prep Time: 15 mins plus freezing time
Cook Time: 20 secs
Special Equipment: Deep Fryer
Ingredients
4 scoops high-quality Fried Ice Cream (dense, not airy)
2 egg whites
2 cups cornflakes, crushed
1 teaspoon cinnamon
½ cup sugar
Oil for frying (enough to cover at least ¾ of each ice cream scoop)
For Garnish:
Whipped cream
Caramel sauce
Chocolate syrup
Honey
Directions
Scoop & Freeze: Form 4 balls of ice cream and place on a tray. Freeze until rock-hard, at least 2 hours.
Prepare Coating: In a bowl, mix crushed cornflakes, cinnamon, and sugar.
First Coating: Remove ice cream from freezer, dip immediately into egg whites, then roll in the crumb mixture.
Second Coating: Dip coated balls back into egg whites, then roll again in crumbs for a thick, protective shell.
Refreeze: Place coated ice cream back in the freezer for at least 30 minutes to firm up before frying.
Fry: Heat oil to 375°F (190°C). Fry ice cream balls for 15–20 seconds, just until golden.
Drain & Garnish: Drain quickly on a rack or paper towels. Serve immediately with whipped cream, caramel, chocolate syrup, or honey.
Tips for Perfect Fried Ice Cream:
Use Very Cold, Dense Ice Cream: Premium brands like Häagen-Dazs hold up best. Freeze overnight if possible.
Double or Triple Coat: Two coats are standard, but an extra layer provides more protection.
Keep Crumb Mixture Dry: Lightly toast cornflakes before crushing for extra crunch.
Refreeze After Coating: Freeze coated balls for 30–60 minutes or longer for stability.
Hot Oil Is Key: Maintain 375°F to crisp the coating quickly without melting the ice cream.
Fry One at a Time: This keeps oil temperature steady and the coating crisp.
Drain on a Rack: Prevents steam from softening the crust.
Serve Immediately: Enjoy the contrast of hot and cold while the shell is crisp.
