Fried Ice Cream Recipe
A large ball of vanilla ice cream mixed with corn flakes, cinnamon, sugar. Topped with whipped cream, chocolate, cherry, caramel and sprinkles.
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Ingredients
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Ice cream core
Coating & dredge
Frying
Toppings
Method
Ice cream core
- 1
Portion and firm
Scoop the vanilla ice cream into 4 large balls (about 1 cup / 1/2 pint each). Place each ball on a parchment-lined baking sheet. Freeze the scooped ice cream balls until very firm, at least 2–3 hours or ideally overnight.
Coating & dredge
- 2
Prepare coating
Place the corn flakes in a large resealable plastic bag or food processor and crush them to coarse crumbs (small pea-sized pieces). Transfer crushed corn flakes to a shallow bowl. Stir in the ground cinnamon, granulated sugar and salt until evenly combined.
- 3
Make egg wash
In a shallow bowl, whisk together the eggs and milk until smooth. Place the flour in a separate shallow bowl for initial dusting.
- 4
Coat the ice cream balls
Working with one frozen ice cream ball at a time, quickly roll it in flour to lightly dust, then dip into the egg wash (coat completely) and immediately press firmly into the corn flake mixture so flakes adhere well. For a thicker crust, repeat: return the coated ball to the freezer for 10–15 minutes to firm, then dip again in egg wash and re-coat in corn flakes. Place finished coated balls back on the parchment-lined sheet and freeze for at least 1 hour (longer is better) until extremely firm.
Frying
- 5
Heat oil
Pour oil into a deep heavy pot to a depth of about 2–3 inches (enough to submerge a ball). Heat oil over medium-high heat to 375°F (190°C). If you don't have a thermometer, test by dropping a small piece of batter — it should sizzle and brown quickly.
- 6
Fry quickly
Working one ball at a time, remove a coated ice cream ball from the freezer and carefully lower it into the hot oil using a slotted spoon or spider. Fry for 8–12 seconds only, turning gently so all sides brown evenly. The goal is a golden, crisp exterior while the interior stays frozen. Remove immediately to a paper towel-lined tray to drain. Repeat for remaining balls, keeping them in the freezer until just before frying.
Toppings & serve
- 7
Assemble
Place each fried ice cream ball on a chilled dessert plate. Pipe or dollop about 1/4 cup whipped cream on top of each ball. Drizzle 1 tablespoon chocolate sauce and 1 tablespoon caramel sauce over each serving. Top each with a maraschino cherry and sprinkle about 1/2 tablespoon rainbow sprinkles over the whipped cream and sauce.
- 8
Serve immediately
Serve the fried ice cream immediately so the contrast between the hot crisp shell and cold ice cream is preserved.