Crispy Fried Ice Cream: A Delightful Summer Dessert Sensation
Fried Ice Cream: A Crispy, Creamy Delight
Treat yourself to an unforgettable summer dessert with this easy-to-make fried ice cream—a warm, crunchy shell surrounding a perfectly frozen core.
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Category: Dessert | Cuisine: U.S., American
Prep Time: | Cook Time: | Total Time: | Servings: 8 servings
Ingredients for Fried Ice Cream
- 1 quart vanilla ice cream
- 3 large egg whites
- 3 cups corn flakes, crushed
- Vegetable oil, for frying
Instructions to Make Homemade Fried Ice Cream
- Scoop the vanilla ice cream into eight ½-cup balls. Place on a baking sheet lined with parchment and freeze for at least 4 hours, or overnight, until fully solid.
- In a small bowl, beat the egg whites until frothy but not stiff.
- Crush the corn flakes into fine crumbs and spread them evenly on a plate to create the crispy coating.
- Working quickly, dip each frozen ice cream ball into the egg whites, then roll in the cornflake crumbs until fully coated.
- Return the coated balls to the freezer for another 30 minutes to firm up before frying.
- Heat about 2 inches of vegetable oil in a deep pot or fryer to 375°F (190°C).
- Carefully lower each ice cream ball into the hot oil and fry for 10–15 seconds, or until golden brown and crisp.
- Remove with a slotted spoon, drain on paper towels, and serve immediately with honey, chocolate sauce, or fresh berries.
Tips & Tricks for Perfect Fried Ice Cream
- Freeze twice: Freezing before and after coating prevents melting during frying.
- Maintain oil temperature: Use a thermometer to keep oil at 375°F for a quick, even fry.
- Flavor boost: Add a pinch of cinnamon or cocoa powder to the cornflake crumbs for a Mexican-inspired twist.
- Serving ideas: Pair with fresh strawberries, caramel drizzle, or a scoop of dulce de leche.
Serve immediately and savor every crunchy bite of fried ice cream.
Fried Ice Cream
This fried ice cream is made with balls of vanilla ice cream coated in egg white, rolled in corn flakes, then quickly fried for a heavenly dessert.
Ingredients
Method
- Scoop the vanilla ice cream into eight ½-cup balls and freeze for at least 4 hours, or overnight, until fully solid.
- In a small bowl, beat the egg whites until frothy but not stiff.
- Crush the corn flakes into fine crumbs and spread them on a plate to create the crispy coating.
- Dip each frozen ice cream ball into the egg whites, then roll in the cornflake crumbs until fully coated.
- Return the coated balls to the freezer for 30 minutes to firm up before frying.
- Heat vegetable oil in a deep pot or fryer to 375°F (190°C).
- Fry each ice cream ball for 10–15 seconds, or until golden and crisp.
- Remove with a slotted spoon, drain on paper towels, and serve immediately with your favorite toppings.
Tried this recipe?Let us know how it was!
Recipe credit: Allrecipes
