Fried Ice Cream Recipe

Prepare scoops

Line a tray with parchment. Using an ice cream scoop, portion the vanilla bean ice cream into 8 even scoops. Place scoops on the tray, cover loosely with plastic wrap and freeze solid for at least 2 hours (ideally overnight) so they are very firm.

Make coating mix

Place corn flakes in a resealable plastic bag or food processor and crush to coarse crumbs (some small flakes for texture). Transfer to a bowl and stir in toasted chopped almonds, breadcrumbs (if using), and 1/4 tsp kosher salt. Place flour in a shallow bowl. In a separate bowl whisk eggs with milk to make an egg wash.

Bread the ice cream scoops

Working quickly, remove 1 scoop from freezer. Roll scoop in flour to coat lightly, then dip into egg wash, then roll thoroughly in corn flake/nut mixture, pressing gently to adhere. For extra insulation and crunch, repeat egg wash and crumb step for a double coating. Place coated scoops back on tray and freeze at least 45 minutes until very firm. Repeat with remaining scoops.

Heat oil and fry

In a heavy pot or deep fryer, heat 6 cups vegetable oil to 375°F (190°C). If you don't have a thermometer, test with a small piece of bread— it should brown in ~45 seconds. Fry the frozen coated scoops 1 at a time: using a slotted spoon or spider, gently lower a scoop into the oil and fry for 8–12 seconds, turning constantly so all sides color evenly. The coating should be golden but the ice cream inside should remain frozen. Remove and drain on paper towels briefly. Work quickly and keep remaining coated scoops in freezer until ready to fry.

Salt lightly

While still warm, sprinkle the fried scoops very lightly with a pinch of coarse sea salt if using.

Make buñuelo dough

In a bowl whisk 1.5 cups flour with sugar, baking powder and 1/4 tsp salt. Cut in cold butter with a pastry cutter or fingertips until mixture resembles coarse crumbs. Add egg yolk and warm water; mix just until a soft dough forms. If too dry add 1 tsp warm water. Wrap dough and chill 20–30 minutes.

Form baskets

Divide chilled dough into 4 equal pieces. On a lightly floured surface roll each piece into a thin circle about 6–7 inches in diameter (thin but not translucent). To form a basket shape, drape each circle over an inverted metal bowl or over a metal mold (or small oven-safe glass inverted cup) and press gently to form a bowl. Alternatively, stretch over an overturned ladle handle to create a cup shape.

Fry buñuelos

Heat 2 cups vegetable oil in a skillet to 350°F (175°C). Fry each dough-lined mold for 1–2 minutes per side until golden brown, turning once. Use tongs to hold the dough on the mold so it cooks evenly. Remove and transfer molds to a rack; let cool for 1–2 minutes then carefully invert the mold and slip the buñuelo basket off. If multiple batches, keep finished baskets warm in a low oven (200°F / 90°C) on a tray.

Finish buñuelos

While warm, brush each basket lightly with honey (about 1 tsp each) and dust with powdered sugar if desired. Set aside.

Place one buñuelo basket on each of 4 dessert plates. Set two fried ice cream scoops into each basket (or one large scoop if preferred). Drizzle about 1/2 tablespoon honey over the scoops and around the bowl. Garnish with a few toasted nut pieces and a mint leaf. Serve immediately so the fried coating is warm and crisp while the ice cream inside remains frozen.

Estimated make-ahead notes: Ice cream scoops and coated scoops can be frozen for up to 2 weeks; fry just before serving. Buñuelo baskets are best made the same day and used within a few hours for maximum crispness.