Deep Fried Ice Cream Recipe
Vanilla ice cream covered in corn flakes & cinnamon.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with DEEP FRIED ICE CREAM
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ice Cream cores
Coating
Frying
To serve
Method
Ice Cream cores
Form scoops and freeze
Line a rimmed baking sheet with parchment paper. Using an ice cream scoop or large spoon, portion the vanilla ice cream into 6 equal balls (about 1/2 cup each). Place the scoops on the prepared sheet spaced apart. Freeze uncovered for at least 1.5–2 hours until very firm (ideally solid to the touch).
Prepare egg wash
About 20 minutes before coating, whisk together the 4 large eggs and 1/4 cup whole milk in a shallow bowl until smooth. Keep chilled until ready to use.
Coating
Prepare coating mixture
Place the corn flakes in a large zip-top bag or food processor and crush to coarse crumbs (some larger flakes and some fine bits). Transfer to a wide shallow bowl. Stir in 2 teaspoons ground cinnamon, 2 tablespoons granulated sugar, 1/4 teaspoon salt, 1/2 cup flour and the optional 1/2 cup fine dry bread crumbs until evenly combined.
First coating
Remove the frozen ice cream scoops from the freezer. Working quickly, roll each very firm scoop in the flour mixture to create a thin dry layer; press gently so flakes adhere. Return coated scoops to the baking sheet and freeze for 20–30 minutes to re-harden the outer layer.
Egg wash and final coating
One at a time (to prevent melting), dip a pre-coated scoop into the chilled egg wash, letting excess drip off, then immediately press into the corn flakes mixture to thoroughly coat. For a thicker coat, repeat egg wash and corn flake press a second time. Place finished scoops back on the parchment-lined sheet and freeze for at least 1 hour (longer if possible) until very firm.
Frying
Heat oil
Pour 1.5 cups neutral oil into a deep heavy saucepan or medium Dutch oven to a depth of about 1.5–2 inches. Heat oil over medium-high until it reaches 350°F (175°C) on a deep-fry thermometer. If you don't have a thermometer, test with a small piece of coating: it should sizzle immediately and brown in about 20–30 seconds.
Fry quickly
Working one scoop at a time, carefully lower a frozen coated ice cream ball into the hot oil using a slotted spoon or spider. Fry for 8–12 seconds total, turning once with the spoon so all sides color evenly. The goal is to crisp and brown the coating without heating the interior. Remove immediately and transfer to a plate lined with paper towels for a few seconds, then to a clean serving plate.
Troubleshooting
If coating browns too quickly before several seconds have passed, lower the oil temperature slightly. If the interior softens or melts, make sure the scoops were extra-firm before frying and reduce the fry time. Work rapidly and return unused scoops to the freezer between batches.
To serve
Dust the fried ice cream with 1 tablespoon powdered sugar and an extra 1/4 teaspoon ground cinnamon. Drizzle optional honey or chocolate sauce (about 2 tablespoons) if desired. Serve immediately — each ball serves one. Leftovers of coating can be stored briefly, but fried ice cream is best eaten right away.