Easy Fried Ice Cream Recipe

Fried ice cream looks impossible, but it’s one of those desserts that feels like a magic trick you can actually pull off at home. Cold, creamy ice cream on the inside and a warm, crunchy shell on the outside. It’s dramatic, fun, and surprisingly doable if you follow a few smart steps.

What Makes This Work

The secret to fried ice cream isn’t the frying — it’s the freezing. The ice cream needs to be rock solid before it ever sees heat. Once you understand that, the rest is just timing and confidence.

This version is inspired by the classic restaurant-style fried ice cream you’d get at a Mexican or Asian restaurant, but adjusted for home kitchens and real people, not professional fryers running all day.

Ingredients You’ll Need

(Serves 6)

For the Ice Cream Balls

• 6 large scoops vanilla ice cream (about ½ cup each, serves 6)
• 2 cups cornflakes, crushed
• ½ cup sweetened shredded coconut
• 1 teaspoon ground cinnamon
• 2 tablespoons sugar

For the Batter

• 1 large egg
• 2 tablespoons milk
• ½ teaspoon vanilla extract
• Neutral oil (vegetable or canola), enough for deep frying

Optional Toppings

• Chocolate sauce
• Honey or caramel sauce
• Whipped cream
• Cherries
• Extra cinnamon sugar

Shape and Freeze

Start by lining a baking sheet with parchment paper. Scoop the ice cream into six even balls and place them on the sheet.

Now comes the first important step: freeze them hard. Not “cold.” Not “kind of frozen.” You want them solid like rocks. Freeze uncovered for at least 3 hours, overnight is even better.

This step is non-negotiable. If the ice cream is soft, it will melt before the crust forms.

Build the Crunch

While the ice cream freezes, prepare the coating.

Crush the cornflakes until you get small crumbs, not dust. A zip-top bag and a rolling pin work great here. Pour them into a bowl and mix with coconut, cinnamon, and sugar.

In a separate bowl, whisk together the egg, milk, and vanilla. This is what helps the coating stick.

Double Coat for Safety

Take the frozen ice cream balls out of the freezer. Work fast and return them if they start to soften.

Roll each ball in the egg mixture, then immediately roll it in the cornflake coating, pressing gently so it sticks. Place it back on the baking sheet.

Now repeat the process one more time — egg mixture, then coating again. This double layer is your insurance policy. It creates a thicker barrier between heat and ice cream.

Once all balls are coated twice, freeze them again for at least 1 hour.

Heat the Oil

Pour oil into a deep saucepan or pot, enough to fully submerge the ice cream balls. Heat the oil to 375°F (190°C).

If you don’t have a thermometer, drop in a small piece of coating. If it sizzles immediately and floats, the oil is ready.

Do not rush this step. Oil that’s too cool will melt the ice cream. Oil that’s too hot will burn the crust.

Fry Fast

This part goes quickly.

Using a slotted spoon, carefully lower one ice cream ball into the oil. Fry for 8 to 12 seconds only. Turn it gently once.

The moment it turns golden, lift it out and place it on a paper towel. Repeat with the remaining balls, frying one or two at a time.

Do not overcrowd the pot. You want fast heat, not chaos.

Serve Immediately

Fried ice cream waits for no one.

Transfer each ball to a serving plate and top however you like — chocolate sauce, honey, whipped cream, or just a dusting of cinnamon sugar.

Crack into it while the shell is warm and the center is still frozen. That contrast is the whole point.

Common Mistakes to Avoid

• Skipping the second freeze: This is the number one reason fried ice cream fails.
• Frying too long: More time does not mean more crunch — it means melted ice cream.
• Using soft ice cream: Cheap, airy ice cream melts faster. Use a dense, high-quality brand.

Flavor Variations

Once you’ve mastered the classic version, try switching it up:

• Chocolate ice cream with crushed cookies
• Cinnamon ice cream with graham crackers
• Coffee ice cream with crushed pretzels
• Strawberry ice cream with coconut only

The method stays the same — just swap flavors.

Can You Make Fried Ice Cream Ahead of Time?

Yes — and this is one of the best parts.

You can fully coat the ice cream balls and freeze them up to 3 days in advance. Keep them in an airtight container so they don’t absorb freezer smells.

When you’re ready to serve, heat the oil and fry straight from frozen. No thawing, no prep stress.

Is Fried Ice Cream Actually Fried?

Yes, but only for seconds.

The frying doesn’t cook the ice cream — it cooks the coating. Because the ice cream is deeply frozen and insulated by the crust, it stays solid long enough for the outside to crisp.

Think of it more as a flash fry than traditional frying.

Why This Dessert Always Impresses

Fried ice cream has drama. It’s hot and cold, crunchy and creamy, familiar and surprising at the same time.

People assume it’s complicated, which makes it even better when you casually say, “I made it at home.”

Once you try it, you’ll realize it’s not about skill — it’s about preparation and confidence.