Deep Fried Ice Cream Recipe

Scoop and freeze

Scoop the vanilla ice cream into 8 firm balls (about 3.5–4 oz / 100–115 g each). Place the scoops on a baking sheet lined with parchment paper and freeze uncovered for at least 2 hours, preferably 3–4 hours, until rock-solid. For best results, freeze overnight.

Prepare crumb coating

Place the cornflakes (or panko) in a large zip-top bag or food processor and crush to coarse crumbs. Transfer to a shallow bowl and stir in 1 tsp ground cinnamon and 2 tablespoons granulated sugar until evenly combined.

Make batter wash

In a medium bowl, whisk together the all-purpose flour and salt. In a separate bowl, beat the 3 large eggs with 3 tablespoons cold water and 1 teaspoon vanilla extract until smooth. Combine the wet and dry to form a slightly thick batter/wash — it should coat the back of a spoon. If too thick, add up to 1 tablespoon more water.

Coat the ice cream balls

Working one scoop at a time, move a frozen ice cream ball to the batter and roll quickly to coat completely. Immediately roll the battered scoop in the crushed cornflake mixture, pressing gently so crumbs adhere. For a thicker coating, repeat: return crumb-coated scoop briefly to the freezer (10–15 minutes) until firm, then dip again in batter and crumbs for a double coat. Place coated scoops back on the lined baking sheet and freeze for at least 1 hour (preferably 2) until very firm.

Heat oil

Pour oil into a deep, heavy saucepan or Dutch oven to a depth of about 2–3 inches (enough to fully submerge the scoops). Heat oil over medium-high heat until it reaches 375°F (190°C) on a candy/deep-fry thermometer. If you don't have a thermometer, test by dropping a small piece of bread into the oil— it should brown in about 15–20 seconds.

Fry coated scoops

Working one at a time, carefully lower a single coated ice cream ball into the hot oil using a slotted spoon or spider. Fry for 8–12 seconds, turning gently, until the coating is golden brown. Remove immediately and place on paper towels to drain briefly. The interior will remain frozen while the exterior crisps because of the short fry time. Do not fry multiple scoops at once—fry individually to maintain oil temperature and crispness.

Keep warm and serve quickly

If frying multiple scoops, keep finished ones in a warm oven at 200°F (95°C) on a baking sheet for up to 5–10 minutes, though serving immediately is best to maintain contrast between hot shell and cold interior.

Place a fried ice cream ball on each dessert plate. Drizzle about 1–2 tablespoons of chocolate sauce over each scoop, add a generous spoonful of whipped cream, and dust with a pinch (about 1/8–1/4 tsp) of ground cinnamon if desired. Top with a cherry or a couple of fresh berries. Serve immediately.