Fried Ice Cream Recipe

Scoop 6 (about 1/4-cup) balls of vanilla ice cream. Place them on a parchment-lined baking sheet so they are not touching. If using lime zest, gently fold it into the ice cream briefly before scooping so the zest is distributed.

Freeze the scoops for at least 1.5–2 hours, or until very firm (ideally overnight). The firmer the ice cream, the easier it is to coat and fry without melting.

Crush the cornflakes in a food processor or by placing them in a zip-top bag and crushing with a rolling pin until you have coarse crumbs. Transfer to a shallow bowl.

Stir the shredded coconut, 1 teaspoon ground cinnamon, and 2 tablespoons granulated sugar into the crushed cornflakes until evenly combined.

Place the 1/2 cup flour in a separate shallow bowl.

In another bowl, whisk the 2 eggs with 2 tablespoons cold water and 1/2 teaspoon vanilla extract until smooth to make an egg wash.

Working quickly, dredge each frozen ice cream ball first in the flour, shaking off excess, then dip into the egg wash, and finally roll thoroughly in the cornflake-coconut mixture, pressing gently so the coating adheres. For a thicker, more secure shell, repeat the egg wash and cornflake coating once more. Place each coated ball back on the parchment-lined tray and return to the freezer for at least 1 hour (longer is better).

Pour the oil into a heavy, deep pot or Dutch oven to a depth of about 2–3 inches (about 3–4 cups depending on your pot). Heat the oil over medium-high heat until it reaches 375°F (190°C). Use a candy or deep-fry thermometer to monitor temperature. If you don't have a thermometer, test with a small piece of bread—if it browns in about 15–20 seconds, the oil is ready.

Remove the coated ice cream balls from the freezer right before frying. Fry one or two at a time (do not overcrowd) for 12–20 seconds, turning gently with a slotted spoon or spider until the coating is golden-brown. The goal is to brown the shell quickly while keeping the center frozen.

Using a slotted spoon, transfer the fried ice cream to a plate lined with paper towels to briefly drain (a few seconds), then immediately transfer to serving plates.

Drizzle each fried ice cream ball with about 1–2 tablespoons of honey or warm chocolate sauce. Sprinkle a pinch (about 1/8–1/4 tsp) of extra ground cinnamon over each if desired and garnish with a mint leaf.

Serve immediately. Fried ice cream is best eaten right away while the shell is crisp and the ice cream inside remains cold and creamy.