Fried Ice Cream Recipe

Portion the ice cream into 6 equal scoops (about 1/2 cup each). Place scoops on a parchment-lined tray so they do not touch.

Freeze scoops uncovered for at least 2 hours, or preferably overnight, until very firm (solid to the touch).

Place cornflakes in a large resealable plastic bag and crush with a rolling pin or pulse in a food processor until mostly fine with some small flakes remaining.

Transfer crushed cornflakes to a bowl and stir in graham cracker crumbs, ground cinnamon, and granulated sugar until evenly combined.

Whisk eggs, milk, vanilla extract and flour in a shallow bowl until smooth and slightly thickened. This is the binder that helps the coating adhere.

Working quickly, line a baking sheet with parchment. Using two spoons or lightly oiled hands, roll each frozen ice cream scoop in the wet batter to coat completely, letting excess drip off for 5–10 seconds.

Immediately roll the battered scoop in the prepared coating, pressing gently so the crumbs adhere and form an even shell. For extra-crispy coating, repeat: dip again in batter, then again in crumbs for a double coat.

Place coated scoops back on the parchment-lined sheet and return to the freezer for at least 1 hour, preferably 2 hours, until rock solid. Proper freezing prevents melting during frying.

Heat the oil in a deep, heavy pot to 375°F (190°C). If you don’t have a thermometer, test by dropping a small piece of bread or batter into the oil — it should brown in about 30–40 seconds.

Remove 1–2 coated scoops from the freezer at a time. Using a slotted spoon or a spider skimmer, carefully lower a frozen coated scoop into the hot oil. Fry for 8–12 seconds, turning once, until the coating is golden brown and crisp. Do not overcrowd the pot.

Lift the fried scoop out quickly and drain briefly on paper towels for 5–10 seconds. The ice cream inside will remain frozen if it was well chilled before frying.

Return remaining coated scoops to the freezer while you finish frying the rest to ensure they stay solid.

Place each fried ice cream ball on a chilled dessert plate.

Spoon 2–3 tablespoons of warmed hot fudge over each ball so it creates a hot melt contrast with the cold interior.

Top each with a dollop of whipped cream and a maraschino cherry. Serve immediately.