Jun 09 2026
Restaurants›Uchi Scottsdale›Fried Milk Ice Cream Pint Recipe

Fried Milk Ice Cream Pint Recipe

Inspired by Uchi Scottsdale
Time3h
Serves4

Salted fudge, toasted blondie, dulcey chocolate, cornflakes

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Ice Cream Base

Salted Fudge

Toasted Blondie

Dulcey Chocolate

Cornflakes Coating

Method

Ice Cream Base Preparation

  1. 1

    Heat Milk and Cream

    In a saucepan, combine the whole milk and heavy cream. Heat over medium heat until steaming, but not boiling.

  2. 2

    Whisk Egg Yolks and Sugar

    In a separate bowl, whisk the egg yolks, granulated sugar, and vanilla extract until well combined.

  3. 3

    Combine and Cook

    Slowly pour the heated milk mixture into the egg yolk mixture while whisking continuously. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon.

  4. 4

    Chill the Base

    Remove from heat, add a pinch of salt, and let it cool. Once cooled, refrigerate for at least 4 hours or overnight.

Salted Fudge Preparation

  1. 5

    Cook Fudge Ingredients

    In a saucepan, combine granulated sugar, butter, and heavy cream over medium heat. Stir until the sugar dissolves and the mixture begins to boil.

  2. 6

    Add Salt

    Reduce heat and let it simmer for 5 minutes. Remove from heat and stir in salt. Let cool slightly.

Toasted Blondie Preparation

  1. 7

    Preheat Oven

    Preheat your oven to 350°F (175°C).

  2. 8

    Cream Butter and Sugar

    In a mixing bowl, cream together the unsalted butter and brown sugar until light and fluffy.

  3. 9

    Add Eggs and Vanilla

    Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

  4. 10

    Combine Dry Ingredients

    In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet mixture until just combined.

  5. 11

    Bake Blondies

    Pour the batter into a greased baking dish and bake for about 25-30 minutes or until a toothpick comes out clean. Let cool, then chop into small pieces.

Dulcey Chocolate Preparation

  1. 12

    Melt Chocolate

    In a microwave-safe bowl, melt the dulcey chocolate chips in 30-second intervals, stirring in between, until fully melted and smooth.

Cornflakes Coating Preparation

  1. 13

    Prepare Cornflakes

    Crush the cornflakes into smaller pieces in a bowl.

  2. 14

    Heat Oil

    In a deep frying pan, heat the vegetable oil over medium heat until hot.

Assembly and Frying

  1. 15

    Churn Ice Cream

    Once the ice cream base is chilled, churn it in an ice cream maker according to the manufacturer's instructions.

  2. 16

    Layer Ice Cream

    Once churned, layer the salted fudge, toasted blondie pieces, and melted dulcey chocolate into the ice cream. Mix gently to combine.

  3. 17

    Shape and Freeze

    Transfer the mixture into a pint container, pressing down to remove air pockets and freeze for at least 4 hours.

  4. 18

    Fry the Ice Cream

    Scoop out the ice cream and quickly coat each scoop with crushed cornflakes. Fry in the hot oil for about 10-15 seconds until golden brown. Drain on paper towels.

  5. 19

    Serve

    Serve immediately, drizzling with extra salted fudge if desired. Enjoy your Fried Milk Ice Cream Pint!

More from Uchi Scottsdale