Fried Ice Cream Recipe
house – made vanilla ice cream & wrapped in sweet Hawaiian bread
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Ingredients
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Ice Cream
Assembly — bread & coating
Frying oil & garnish
Method
Ice Cream
- 1
Make custard base
In a medium saucepan, combine whole milk and 1 cup of the heavy cream with 1 tablespoon of the granulated sugar and vanilla bean paste. Warm over medium heat until small bubbles form at the edges and the mixture is steaming, about 5–7 minutes. Do not boil.
- 2
- 3
Cook custard
Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture. Cook over low-medium heat, stirring constantly with a heatproof spatula, scraping the bottom until the custard thickens and coats the back of the spatula (170–175°F / 77–80°C), about 5 minutes. Do not let it boil.
- 4
Finish & chill
Remove from heat and stir in the remaining 1/2 cup heavy cream. Strain the custard through a fine mesh sieve into a clean bowl to remove any cooked bits. Cover surface with plastic wrap to prevent a skin and chill in the refrigerator until fully cold, at least 4 hours or overnight.
- 5
Freeze in container
Churn according to your ice cream maker's instructions until soft-set. Transfer to a shallow, rimmed container, press plastic wrap directly on the surface, and freeze until firm, at least 4 hours (ideally overnight) so you can scoop firm balls for frying.
Assembly — bread & coating
- 6
Prepare Hawaiian roll pockets
Separate rolls and remove the soft interior crumb from each roll halves to create a pocket large enough to hold a scoop of ice cream. Reserve crumbs for another use.
- 7
Form ice cream scoops
Using a 1/2-cup scoop (or portion to fit pockets), scoop firm ice cream into tight balls. Place scoops on a parchment-lined tray and freeze until rock hard, at least 2 hours.
- 8
Assemble wrapped scoops
Working with one scoop at a time while ice cream is still frozen, stuff a scoop into a hollowed Hawaiian roll half. Press bread gently around the ice cream so it is fully enclosed. Place assembled balls back on tray and freeze for 30–60 minutes to firm the bread against the ice cream.
- 9
Prepare dredging station
In one shallow bowl, place the all-purpose flour seasoned with 1/4 tsp kosher salt. In a second bowl, whisk the 2 eggs with 2 tablespoons milk until combined. In a third bowl, mix panko breadcrumbs, 3 tablespoons granulated sugar, 1 teaspoon ground cinnamon, and remaining 1/4 teaspoon kosher salt.
- 10
Coat wrapped scoops
Remove one frozen, wrapped ice cream ball at a time from the freezer. Lightly dust with flour, dip fully into the egg wash, then roll in the sweet panko mixture, pressing gently to adhere a thick, even coating. For extra insulation, repeat egg wash and panko once more for a double coating. Return coated balls to tray and freeze until solid, at least 1 hour.
Frying oil & garnish
- 11
Heat oil
In a heavy pot or deep fryer, heat vegetable oil to 375°F (190°C). Use a thermometer and maintain steady temperature. If you don't have a thermometer, heat until a small breadcrumb sizzles and browns in about 10–15 seconds.
- 12
Fry quickly
Working in small batches (1–2 at a time), carefully lower a coated ice cream ball into the hot oil using a spider or slotted spoon. Fry 8–12 seconds, turning once, until the coating is golden brown. Do not fry longer — the goal is to brown the exterior without melting the interior.
- 13
Drain & garnish
Remove immediately and drain briefly on paper towels. Transfer to serving plates, drizzle with honey or caramel sauce if using, and sprinkle with toasted sesame seeds or crushed macadamia nuts. Serve at once.
- 14
Safety & timing notes
Keep leftover coated balls frozen until ready to fry. Maintain oil temperature between batches. Frying time is very short; have garnishes and plates ready before frying to serve hot, crisp exterior and cold interior.
