Fried Ice Cream Recipe

Name: El Chaparro Mexican Bar & Grill - Springs Fried Ice Cream Recipe
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1.5 cups vanilla ice cream; 6 to taste scoop-stable buns or balls (approx. 2–3 oz each); 6 to taste plastic wrap; 2 cups cornflakes; 1 tsp ground cinnamon; 2 tbsp granulated sugar; 0.5 cup all-purpose flour; 2 large eggs; 2 tbsp milk; 0.5 cup fine dry breadcrumbs (optional mixed with crushed cornflakes); 4 cups neutral frying oil (vegetable, canola, or peanut); 0 to taste oil for shallow frying (if using less oil) or additional as needed; 0.5 cup honey or chocolate sauce; 1 cup whipped cream; 0.25 tsp ground cinnamon (for dusting); 6 to taste fresh mint leaves (optional)

Inspired by El Chaparro Mexican Bar & Grill - Spring

Time3h 30m

Serves6

Make Fried Ice Cream Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Ice Cream Balls

1 1/2 cups vanilla ice cream

6 to taste scoop-stable buns or balls (approx. 2–3 oz each)

6 to taste plastic wrap

Coating

2 cups cornflakes

1 tsp Ground cinnamon

2 tbsp granulated sugar

1/2 cup 00 bread flour

2 Large eggs

2 tbsp Milk

1/2 cup fine dry breadcrumbs (optional mixed with crushed cornflakes)

Frying

4 cups neutral frying oil (vegetable, canola, or peanut)

0 to taste oil for shallow frying (if using less oil) or additional as needed

To Serve

1/2 cup honey or chocolate sauce

1 cup whipped cream

1/4 tsp ground cinnamon (for dusting)

6 to taste fresh mint leaves (optional)

Method

Ice Cream Balls

Portion and freeze

Line a baking sheet or tray with parchment. Use a slightly warmed ice cream scoop to portion six 2–3-ounce scoops of vanilla ice cream. Place each scoop on the sheet, wrap tightly with plastic wrap (to form a sealed ball), then freeze on the tray for at least 2 hours, ideally 4 hours or overnight, until very firm.

Coating Preparation

Prepare dry coating

Place cornflakes in a large zip-top bag or food processor and crush to coarse crumbs (some small flakes remaining for texture). Transfer to a shallow bowl and mix in ground cinnamon and granulated sugar. If using breadcrumbs, stir them in to help form a thicker crust.

Set up dredging station

Place the flour in a shallow bowl. In another bowl, whisk together the eggs and milk until homogenous. Place the crushed cornflake mixture in a third shallow bowl. For an extra-thick coating, you can use a fourth bowl with additional crushed cornflakes for a second coat.

Coat the frozen ice cream balls

Working quickly, unwrap one frozen ice cream ball. Roll it first in flour (light dusting), then dip completely in the egg wash, letting excess drip off, then press into the crushed cornflake mixture, fully coating. For a thicker shell, return to the egg wash and cornflake crumbs for a second layer. Place the coated ball back on a parchment-lined tray and return to the freezer for at least 30 minutes (preferably 1 hour) to reharden the coating and core.

Frying

Heat oil

Pour enough neutral oil into a heavy-bottomed saucepan or deep fryer to reach about 3 inches deep (approx. 3–4 cups for a medium saucepan). Heat to 375°F (190°C). If you don't have a thermometer, heat until a small piece of breadcrumb sizzles and browns in ~30–45 seconds.

Fry quickly

Working with one or two balls at a time (do not overcrowd), carefully lower a coated frozen ice cream ball into the hot oil using a spider/skimmer or slotted spoon. Fry for 10–20 seconds, turning gently, until the coating is golden-brown. The goal is to brown the exterior without melting the interior. Remove immediately and drain on a paper towel-lined plate. Repeat with remaining balls.

Safety and timing notes

Keep the remaining coated ice cream balls in the freezer until just before frying to avoid melting. Maintain oil temperature between 350–375°F (175–190°C); allow oil to recover heat between batches. Work quickly and have serving plates ready.

To Serve

Transfer each fried ice cream to serving plates. Drizzle with honey or chocolate sauce, add a dollop of whipped cream, dust lightly with cinnamon, and garnish with fresh mint leaves if desired. Serve immediately so the contrast of hot crunchy shell and cold ice cream is preserved.