Homemade Fried Ice Cream

why make this recipe

Homemade Fried Ice Cream is a fun and quick treat. It gives a hot, crispy shell and a cold, creamy center. You can make it with simple pantry items and your favorite vanilla ice cream.

introduction

This recipe is easy to follow and great for a party or a special snack. It mixes crunchy cornflakes and a light flour coating to protect the ice cream while frying. If you like other simple frozen desserts, see snow ice cream recipes and flavors for more ideas.

how to make Homemade Fried Ice Cream

You make the coated balls, freeze them well, then fry quickly so the ice cream stays cold. Work fast when frying and keep the coated balls very cold. If you need a warm side dish idea to serve with a cold dessert, you can try this fried rice gluten-free recipe as a savory option for a simple meal night.

Ingredients :

• 4 cups of vanilla ice cream
• 1 cup of cornflakes, crushed
• 1/2 cup of all-purpose flour
• 1/2 cup of shredded coconut (optional)
• 1/2 teaspoon of cinnamon
• 2 eggs
• 1 tablespoon of milk
• Oil for frying
• Chocolate sauce or whipped cream for topping (optional)

Directions :

1. Scoop the ice cream into balls and freeze them until firm.
2. In a bowl, mix the flour and cinnamon.
3. In another bowl, whisk together the eggs and milk.
4. In a third bowl, combine the crushed cornflakes and shredded coconut if using.
5. Roll each ice cream ball in the flour mixture, dip in the egg mixture, then roll in the cornflake mixture.
6. Freeze the coated ice cream balls for at least 30 minutes.
7. Heat oil in a deep pan to 375°F (190°C).
8. Fry the balls in batches for about 10-15 seconds until golden brown.
9. Remove and drain on paper towels.
10. Serve immediately with chocolate sauce or whipped cream.

how to serve Homemade Fried Ice Cream

Serve the fried ice cream right away so the shell stays crisp and the center stays cold. Add chocolate sauce, honey, or whipped cream on top. For a simple plate idea, serve one ball with a small warm pastry or light soup like creamy chicken mushroom wild rice soup for a warm and cold contrast.

how to store Homemade Fried Ice Cream

Store any unused coated ice cream balls in the freezer on a tray, then transfer them to an airtight container. Keep them frozen until ready to fry. Once fried, serve immediately; fried balls do not store well.

tips to make Homemade Fried Ice Cream

• Use a very firm ice cream and freeze the scoops well before coating.
• Work quickly when coating and put balls back in the freezer fast.
• Keep the oil hot and fry only for a few seconds to avoid melting the center.
• If you use coconut, press it into the cornflake mix so it sticks well.
• Use a thermometer to keep oil at about 375°F (190°C).

variation (if any)

• Use chocolate or strawberry ice cream instead of vanilla.
• Swap cornflakes for panko or crushed cookies for a different crunch.
• Skip the deep fry and try a quick oven blast at very high heat for a lighter version (time will vary).

FAQs

Q: Can I make the coated balls ahead of time?
A: Yes. Freeze them on a tray, then store in an airtight container until ready to fry.

Q: How long do I fry each ball?
A: Fry about 10-15 seconds. The shell should be golden but the center should stay cold.

Q: Can I bake instead of fry?
A: You can try a very hot oven, but results will differ. The shell will be less crisp than frying.

Q: Is it safe to deep fry ice cream?
A: Yes, if the ice cream is very firm and the coating is cold. Fry quickly in hot oil to keep the center frozen.

Q: What toppings work best?
A: Chocolate sauce, caramel, fresh berries, chopped nuts, or whipped cream all work well.

Conclusion

For another take on fried ice cream and a no-deep-frying method, see Fried Ice Cream (No Deep Frying!) – Cooking Classy.

Homemade Fried Ice Cream

A fun and quick treat featuring a crispy shell and a cold, creamy center, made with simple pantry items and your favorite vanilla ice cream.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Ice Cream Base

• 4 cups vanilla ice cream Use very firm ice cream

Coating Mixture

• 1 cup cornflakes, crushed For coating
• 1/2 cup all-purpose flour
• 1/2 cup shredded coconut (optional) Press into cornflake mix
• 1/2 teaspoon cinnamon

Batter

• 2 large eggs
• 1 tablespoon milk

Frying

• Oil for frying Heat to 375°F (190°C)
• Chocolate sauce or whipped cream for topping (optional) For serving

Method

 

Preparation

1. Scoop the ice cream into balls and freeze them until firm.
2. In a bowl, mix the flour and cinnamon.
3. In another bowl, whisk together the eggs and milk.
4. In a third bowl, combine the crushed cornflakes and shredded coconut if using.
5. Roll each ice cream ball in the flour mixture, dip in the egg mixture, then roll in the cornflake mixture.
6. Freeze the coated ice cream balls for at least 30 minutes.

Frying

1. Heat oil in a deep pan to 375°F (190°C).
2. Fry the balls in batches for about 10-15 seconds until golden brown.
3. Remove and drain on paper towels.
4. Serve immediately with chocolate sauce or whipped cream.

Notes

Store unused coated ice cream balls in the freezer on a tray, then transfer them to an airtight container. Fried balls do not store well.