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Crispy Fried Ice Cream Recipe

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4.2 from 6 reviews

This Crispy Fried Ice Cream recipe features creamy vanilla ice cream scoops coated in a crunchy mixture of crushed corn flakes, flaked coconut, and cinnamon, then quickly deep-fried to golden perfection. Served with whipped cream and fresh strawberries, this dessert offers a delightful contrast of hot and cold textures that’s sure to impress.

Ingredients

Ice Cream

  • 1 quart vanilla ice cream (good quality)

Coating Mixture

  • 3 cups corn flakes (crushed)
  • 1 cup flaked coconut
  • 1 tablespoon cinnamon

Egg Wash

  • 2 eggs
  • 1 tablespoon milk

Frying

  • 1 quart oil for deep frying

To Serve

  • Whipped cream
  • Fresh strawberries (sliced)

Instructions

  1. Prepare Ice Cream Scoops: Divide the vanilla ice cream into 6 scoops and place them on a wax paper-lined baking sheet. Freeze the scoops for at least 1 hour until they are firm enough to handle.
  2. Make Coating Mixture: Crush the corn flakes and combine them with the flaked coconut and cinnamon in a shallow bowl. Toss well to ensure the ingredients are evenly mixed. Set this mixture aside.
  3. Prepare Egg Wash: In a separate shallow bowl, beat the eggs together with the milk until fully combined. Set the egg wash aside for dipping.
  4. Coat Ice Cream: Remove the ice cream scoops from the freezer. Roll each scoop firmly in the cornflake mixture, pressing gently to create a smooth coating. Next, dip each coated scoop into the egg wash, then roll again in the cornflake mixture for a double coating. Place the coated ice cream balls back onto a wax paper-lined baking sheet and freeze for several hours or overnight until very hard.
  5. Heat Oil: Pour 1 quart of oil into a small deep saucepan and heat it to 360-370°F (182-188°C), ideal for deep frying.
  6. Fry Ice Cream Balls: Carefully place each frozen, coated ice cream ball into the hot oil. Fry them for 8-10 seconds, gently rolling over to fry for an additional 5-8 seconds until the coating is golden and crispy.
  7. Drain and Serve: Remove the fried ice cream balls from the oil using a slotted spoon and drain on absorbent paper towels. Serve immediately topped with whipped cream and fresh sliced strawberries, or freeze for later enjoyment.

Notes

  • Ensure ice cream scoops are very firm before coating and frying to prevent melting.
  • Use a deep fryer or deep saucepan for safe frying; never leave hot oil unattended.
  • Double coating ensures a crispy crust that holds during frying.
  • Serve immediately for best texture, as the ice cream inside will begin to melt.
  • You can substitute coconut with chopped nuts for a different flavor.

Find it online: https://cookedbygrace.com/crispy-fried-ice-cream-recipe/