Sakura's Fried Ice Cream Recipe

Soften and mix

Let the vanilla ice cream sit at room temperature for 5–7 minutes until scoopable but not melted. In a small bowl whisk together 2 tablespoons cornstarch, 1 tablespoon granulated sugar and 1/2 teaspoon vanilla extract. Fold this dry mixture into the slightly softened ice cream until evenly distributed.

Form balls

Line a baking sheet with parchment paper. Using a 1/2-cup scoop or two spoons, scoop 4 rounded portions (about 1/3–1/2 cup each) of ice cream and quickly shape into tight balls. Place each ball on the prepared sheet. Cover loosely with plastic wrap and freeze until very firm, at least 2 hours or up to overnight.

Prepare crumb mix

Place cornflakes in a large zip-top bag and crush with a rolling pin until mostly crumbs with a few small flakes. Combine crushed cornflakes, panko breadcrumbs, 1/4 teaspoon ground cinnamon and 2 tablespoons powdered sugar in a wide, shallow bowl or plate and mix well.

Coat the ice cream

Working quickly, remove one or two ice cream balls from the freezer at a time. Roll each ball in the crumb mixture, pressing gently so crumbs adhere on all sides. For a thicker crust, return coated balls to the freezer for 15–20 minutes, then repeat the crumb coating a second time. Freeze again until very firm, at least 1 hour.

Make batter

In a shallow bowl whisk together 1/2 cup all-purpose flour, 1 tablespoon cornstarch (separate from the ice cream cornstarch), 1/4 teaspoon fine salt, and 1 large egg. Gradually whisk in 1/2 cup whole milk until a smooth, slightly thick batter forms. The batter should coat the back of a spoon; adjust with a tablespoon more milk or flour to achieve a consistency that isn't too runny.

Heat oil

Pour about 3–4 inches of vegetable oil into a heavy pot or deep fryer. Heat oil to 375°F (190°C). If you don't have a thermometer, test by dropping a small bit of batter— it should sizzle and rise quickly.

Batter and fry

Working with one ice cream ball at a time, dip the frozen, coated ball into the batter and quickly submerge into the hot oil using a slotted spoon or spider. Fry for 12–18 seconds, turning once, until the exterior is golden brown. The goal is a quick fry to warm and crisp the coating without melting the interior. Remove and drain on a wire rack or paper towels. Repeat with remaining balls. If the batter softens the coating during handling, return coated balls to the freezer briefly between batches.

Place each fried ice cream ball on a chilled dessert plate. Drizzle 1/2 tablespoon cherry blossom syrup or cherry sauce over each serving (optional). Dust lightly with 1/8 teaspoon matcha powder if using, and add a cherry and a mint leaf for garnish. Serve immediately so the contrast between hot crisp coating and cold ice cream is enjoyed.

Notes: Keep remaining fried balls in the freezer on a tray if preparing ahead and finish frying just before serving. Adjust sugar in the coating to taste; for a sakura theme, a light cherry syrup and matcha dust complement the flavors.