Fried Ice Cream Recipe

I’ve gotta say, makin crispy fried ice cream is one of the wildest dessert adventures i’ve ever tried—it’s this crazy combo of crunchy on the outside and icy cold on the inside that totally blows your mind.

Here’s how i throw it together:

1. Scoop out 12 ice cream balls from a quart of super firm vanilla ice cream, even if they’re a little off in shape, and stick them on a tray in the freezer for at least 2 hours until they’re rock solid.
2. In a shallow dish, mix together 1 cup of all-purpose flour with a pinch of salt.
3. Beat 2 eggs lightly in another bowl till they’re all well mixed.
4. In a third bowl, stir up 2 cups of crushed cornflakes with 1 tsp ground cinnamon and, if you’re feelin it, 1-2 Tbsp of granulated sugar.
5. Grab one frozen ice cream ball, quickly roll it in the flour, dip it in the egg mixture, and then coat it evenly with the cornflake mix.
6. Once it’s all covered, put the ball back on the tray and freeze it again for about 30 minutes so the coating sticks.
7. Heat up some vegetable oil in a deep pan to around 375°F (190°C).
8. Fry one ball at a time in the hot oil for just 10-15 seconds, or until it gets a golden crust—make sure you don’t leave it too long!
9. Use a slotted spoon to pull them out and let them drain a bit on paper towels.
10. Serve them right away and dive into that epic mix of crisp exterior and chilly, creamy core. Enjoy!

I love making fried ice cream cause it gives a unique crunch. I use firm vanilla ice cream, shaped into balls and coated with a blend of all-purpose flour, lightly beaten eggs, crushed cornflakes, ground cinnamon, a pinch of salt and a bit of granulated sugar.

It tastes amazin!

Ingredients

• Vanilla ice cream: Offers creamy sweetness and smooth texture with cooling properties.
• Pre-scooped ice cream balls: Provide cold bursts even when their shape isnt perfect.
• All-purpose flour: Adds structure and a starchy base that coats the ice cream well.
• Eggs: Contribute protein and help bind ingredients for a crispy outer layer.
• Crushed cornflakes: Impart satisfying crunchiness with extra carbohydrates for texture.
• Ground cinnamon: Infuses warm spice notes and a hint of antioxidants.
• Granulated sugar: Enhances sweetness and balances flavor with a quick caramel hint.
• Vegetable oil: Cooks the coating uniformly creating a golden, crunchy fried finish.

Ingredient Quantities

• 1 quart vanilla ice cream (make sure it’s really firm)
• About 12 pre-scooped ice cream balls (even if they’re a bit uneven)
• 1 cup all-purpose flour
• 2 eggs, beaten lightly
• 2 cups crushed cornflakes (you can add a pinch more if you like it crunchier)
• 1 tsp ground cinnamon
• 1-2 Tbsp granulated sugar (optional, but gives a nice extra flavor)
• A pinch of salt
• Vegetable oil sufficient for deep frying

How to Make this

1. Scoop out 12 ice cream balls from the quart and set ’em on a tray, then pop them in the freezer for at least 2 hours until really hard.

2. In a shallow dish, mix 1 cup all-purpose flour with a pinch of salt.

3. In another bowl, lightly beat the 2 eggs until they’re mixed up.

4. In a third bowl, stir together 2 cups crushed cornflakes, 1 tsp ground cinnamon and if you want, 1-2 Tbsp of granulated sugar.

5. Take one frozen ice cream ball, quickly roll it in the flour, then dip it in the egg mixture, and finally coat it evenly with the cornflake mixture.

6. Once it’s coated, put the ball back on the tray and freeze again for about 30 minutes so the coating sticks firm.

7. While that’s happening, heat enough vegetable oil in a deep pan up to 375°F (190°C).

8. Fry one ball at a time in the hot oil for only 10-15 seconds, just until it gets a golden crust. Make sure you don’t leave it too long!

9. Use a slotted spoon to take them out and let them drain on paper towels briefly.

10. Serve immediately and enjoy your crispy, creamy fried ice cream while it’s cold inside and crunchy outside!

Equipment Needed

1. Ice cream scoop (for scooping out the ice cream balls)
2. Freezer-safe tray (to hold and freeze the ice cream balls)
3. Shallow dish (for mixing the flour and salt)
4. Mixing bowl (for lightly beating the eggs)
5. Mixing bowl (for stirring together the crushed cornflakes, cinnamon, and sugar)
6. Measuring cups and spoons (to measure the flour, cornflakes, cinnamon, and sugar)
7. Deep frying pan (to heat the vegetable oil)
8. Deep-fry thermometer (to check that the oil reaches 375°F)
9. Slotted spoon (for removing the fried ice cream balls from the hot oil)
10. Paper towels (to drain excess oil after frying)

FAQ

• Q: How firm should the ice cream be?
  A: You need to use really firm ice cream so that when you fry it, it doesn’t melt too fast. Make sure you leave it in the freezer for at least 4 hours.
• Q: Can I use other flavors or is vanilla best?
  A: You can totally experiment with other flavors, but vanilla gives it that classic taste most folks love.
• Q: Do I have to crush the cornflakes by hand?
  A: Not really, you can use a food processor or even put them in a bag and roll over them. Just make sure they’re crushed nicely.
• Q: How long should I chill the ice cream balls after coating them?
  A: It’s best to put them back in the freezer for at least another 15 minutes so that the breading sticks and they hold together better during frying.
• Q: What temperature should the oil be for frying?
  A: The oil should be around 375°F. This temp helps the coating get golden and crispy quickly without melting the ice cream too much.

Fried Ice Cream Recipe Substitutions and Variations

• If you’re out of vanilla ice cream or just feel like switching things up, try a firm chocolate or salted caramel ice cream instead. Just make sure its super firm!
• Instead of all-purpose flour you can use a gluten-free blend or even a bit of cornstarch mixed with a little extra water to get a light coating on the ice cream.
• If you don’t have cornflakes, crushed puffed rice or panko breadcrumbs work really good; they still provide a nice crunch to the dessert.
• For granulated sugar, if you want something a little different then a drizzle of honey or even maple syrup mixed into the egg wash sometimes gives a neat twist.

Pro Tips

1. If you wanna get the crispiest crust, make sure the ice cream balls are super frozen before you start coating them. This way when you do the fryin, they dont melt too fast and lose that creamy center.

2. Be careful when rolling the ice cream in the flour. It’s best to work quickly so the balls don’t start melting. Having everything prepped around you will save you time and keep things cold.

3. When fryin, only do one ball at a time. Doing them in batches can lower the oil’s temperature, which might make the coating soggy instead of crunchy.

4. If you like extra flavor, try adjusting the cinnamon or sugar in the cornflake mix. A little tweak here can really amp up the taste of your fried ice cream!