Fried Ice Cream

Made with a few ingredients, this fried ice cream recipe is the perfect combination of creamy and crunchy. It's the ultimate dessert that everyone will love!

Course Dessert

Cuisine American, Mexican

Prep Time 10

Cook Time 1

Freeze Time 3 30

Total Time 3 41

Servings servings

Calories 550kcal

Author John Kanell

Equipment

Small tray
Mixing Bowls
Small pot

Ingredients

1 pint vanilla ice cream
2 cups corn flakes finely crushed (56g)
1 teaspoon ground cinnamon
3 teaspoons sugar
2 large egg whites
vegetable oil for frying

Toppings:

chocolate sauce
whipped cream
maraschino cherries

Instructions

Chill a small tray in the freezer or fridge for a few minutes. Line with wax or parchment paper.
Make 4 large scoops of ice cream and place them on the chilled tray. Freeze until firm, about 30 minutes.
Meanwhile, in a small bowl, stir together the corn flakes, cinnamon, and 2 teaspoons of sugar. In a medium bowl, whisk the egg whites with the remaining 1 teaspoon of sugar until well combined and just barely frothy (don’t make meringue!).
Roll a frozen scoop of ice cream in the corn flakes mixture to coat. Place in the egg whites and turn to coat, then back in the corn flakes, making sure the surface of the ice cream is completely coated. Return to the tray. Freeze for at least 3 hours or up to 2 days.
When ready to fry, fill a small pot with 3 inches of oil. Heat over medium-high heat until a deep-fry thermometer reaches 360F.
Place a frozen ice cream ball on a slotted spoon and gently lower it into the hot oil. Fry one at a time for 8 to 10 seconds. Remove and gently tap the spoon on the pot so excess oil drips off. Place the fried ice cream on a serving plate. Drizzle with chocolate sauce and top with whipped cream and a cherry if desired. Serve immediately.

Video

Notes

Keep an eye on the temperature of the oil. The exterior will crack if the oil is too high, and ice cream will ooze out into the oil.
It’s best to serve fried ice cream immediately as they melt quickly. Keep the coated balls in the freezer until you are ready to eat them.
To make scooping the ice cream more manageable, you can run the ice cream scoop under hot water.
An ice cream scoop helps you get uniformly shaped ice cream balls. If you do not have an ice cream scoop, you can gently shape spoonfuls of ice cream with your hands. Wearing gloves will help keep the warmth of your hands from melting the ice cream too quickly.
Do not rush the freezing timing. If you don’t fully freeze the ice cream scoops solid before you deep fry them, they will melt quickly in the oil.

Nutrition

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