Crispy on the outside and creamy on the inside, this fried ice cream is a show-stopping dessert that perfectly balances warmth and chill in every bite. I love how the golden, crunchy coating gives way to the smooth vanilla ice cream — it’s a treat that feels indulgent and comforting all at once.
Why You’ll Love This Recipe
I love this recipe because it transforms simple vanilla ice cream into something special and unexpected. The contrast between the hot, crispy shell and the cold, creamy center always impresses guests. It’s quick to prepare once frozen, and I can easily customize it with my favorite toppings like whipped cream or chocolate syrup.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
I scoop the ice cream into balls and place them on a parchment-lined baking sheet. Then I freeze them for at least 2 hours until they’re very firm.
I combine crushed cornflakes, cinnamon, and sugar in a shallow dish. Then I roll each ice cream ball in the mixture, pressing gently to coat. I freeze them again for another 30 minutes.
I heat the oil in a deep fryer or deep saucepan to 375°F (190°C).
I fry the ice cream balls, one or two at a time, for 15–30 seconds until they’re golden brown. Then I drain them on paper towels.
I serve them immediately with whipped cream, chocolate syrup, and cherries if I want an extra sweet touch.
I sometimes use chocolate or strawberry ice cream for a flavor twist.
Instead of cornflakes, I crush cookies or graham crackers for the coating.
I add a pinch of nutmeg or cardamom for a warm spice note.
For extra crunch, I double-coat the ice cream balls before frying.
I drizzle caramel sauce or honey instead of chocolate syrup for a different sweetness.
Storage/Reheating
I keep any leftover coated (but unfried) ice cream balls in the freezer, tightly covered, for up to a week. Once fried, they’re best eaten immediately since the hot coating will lose its crispness if stored. I never reheat fried ice cream — I simply fry it fresh when I’m ready to serve.
FAQs
How do I keep the ice cream from melting while frying?
I make sure the ice cream balls are frozen solid before frying. The firmer they are, the less likely they’ll melt too fast in the hot oil.
Can I bake instead of fry?
While the texture won’t be exactly the same, I can bake the coated ice cream balls at 400°F (200°C) for about 1 minute to warm the exterior slightly.
What oil is best for frying?
I prefer using vegetable oil because it has a neutral flavor and a high smoke point, which makes it ideal for frying desserts.
Can I make this recipe ahead of time?
Yes! I can prepare and coat the ice cream balls a day or two ahead and keep them frozen until I’m ready to fry.
What toppings go best with fried ice cream?
I love using whipped cream, chocolate syrup, caramel, honey, or fresh fruit like strawberries or bananas.
Conclusion
I find this fried ice cream recipe to be an irresistible combination of textures and temperatures. It’s an easy way to impress guests or treat myself to something special. Every bite delivers a satisfying crunch followed by cool, creamy sweetness — a dessert that never fails to delight.
Crispy on the outside and creamy on the inside, this fried ice cream recipe delivers a delightful contrast of hot and cold in each bite. Perfect for impressing guests or treating yourself to something indulgent.
Scoop the ice cream into balls and place them on a parchment-lined baking sheet. Freeze for at least 2 hours until very firm.
In a shallow dish, combine crushed cornflakes, cinnamon, and sugar. Roll each frozen ice cream ball in the mixture, pressing gently to coat. Freeze again for 30 minutes.
Heat the oil in a deep fryer or heavy saucepan to 375°F (190°C).
Fry the ice cream balls one or two at a time for 15–30 seconds until golden brown. Drain on paper towels.
Serve immediately with optional whipped cream, chocolate syrup, and maraschino cherries.
Notes
Make sure ice cream balls are frozen solid before frying to prevent melting.
Double-coat the ice cream balls for extra crunch.
Try chocolate or strawberry ice cream for a twist on flavor.
Cookies or graham crackers can replace cornflakes for the coating.
Only fry when ready to serve—fried ice cream doesn’t store well.
