Fried ice cream recipe

Fried ice cream recipe

Fried ice cream recipe
nutritional information (per serving)

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nutritional information
Servings: 6
amount per serving
% Daily Value*
Saturated Fat 12g58%
39 mg13%
194 mg8th %
dietary fiber 4g15%
Total sugar 35g
Vitamin C 3 mg13%
Calcium 172 mg13%
iron 4 mg21%
Potassium 349 mg7%
*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.

(Nutritional information is calculated using an ingredient database and should be considered an estimate.)

Fried ice cream is a dessert consisting of a scoop of ice cream, frozen solid and covered with a crispy layer or batter, before being briefly fried in hot oil to crisp the outside while the ice cream remains cold on the inside. It's a delicious combination of creamy and crunchy.

Some say fried ice cream was first introduced at the 1893 Chicago World's Fair, while others claim a Philadelphia company invented it in 1894. Some argue that the history of fried ice cream actually dates back to the 1960s, where it was invented as a dessert in Japanese tempura restaurants. It's also a popular treat at American-Mexican restaurants. Regardless of its origin, it's a delicious treat that both adults and children will love.

The secret to making fried ice cream is to form a thick layer around the frozen balls of ice cream, allowing the outside to cook in the hot oil while the inside remains safely frozen. This is achieved by not only brushing the frozen balls of ice cream with layers of shredded grain and coconut, but also dipping them in a mixture of egg whites and sugar. This will help the coating adhere better and create a shell necessary for frying without melting the ice. After frying, the ice cream balls can be drizzled with chocolate sauce, caramel sauce, or even honey.

“The fried ice cream was excellent. I loved the coconut in the cinnamon cornflakes mix and the recipe worked perfectly. Make sure you allow enough time for the freezing steps. Fried ice cream is a fun dessert that kids will love—and adults—love!” -Diana Rattray

  • 1 quart Vanilla Ice Cream

  • 2 cups crushed Cornflakes muesli

  • 1 Cup sweetened grated coconut

  • 4 teaspoon Cinammon

  • 3 large protein

  • 2 tablespoon Sugar

  • neutral oil to fry, like rapeseed or vegetables

  • Chocolate syrup, Caramel sauce or honey for drizzling

  1. Gather the ingredients.

    The spruce eats / Diana Chistruga

  2. Place six scoops of ice cream, about 3 inches in diameter, on a baking sheet. Freeze at least 2 hours or until very firm.

    The spruce eats / Diana Chistruga

  3. In a shallow bowl, combine the cornflakes crumbs, coconut, and cinnamon.

    The spruce eats / Diana Chistruga

  4. Roll the frozen ice cream balls in the crumb mixture. Place them back on the baking sheet and freeze again for at least 30 minutes. Save the remaining crumb mixture for the next steps.

    The spruce eats / Diana Chistruga

  5. In a medium-sized bowl, beat egg whites and sugar until fluffy.

    The spruce eats / Diana Chistruga

  6. Dip the coated ice cream balls in the egg mixture, then roll them again in the reserved crumb mixture, covering them completely. Freeze again for 1 hour. Meanwhile, chill a medium bowl or plate in the refrigerator.

    The spruce eats / Diana Chistruga

  7. When ready to deep fry, heat about 3 inches of oil in a medium saucepan to 375 F. Set the chilled plate next to the pan. Take one scoop of ice cream out of the freezer at a time. Quickly dip in the hot oil for 8 to 10 seconds until the coating is crispy and brown.

    The spruce eats / Diana Chistruga

  8. Remove from the hot oil with a slotted spoon and place on the chilled plate. Repeat the process with the remaining ice cream balls. Serve immediately with a dash of sauce, if you like.

    The spruce eats / Diana Chistruga


If you want to prepare fried balls of ice cream for later use, after coating each rolled ball with the first layer of cornflake mixture, wrap them in plastic wrap and place in a freezer bag. They can be frozen like this for up to two months before continuing with the rest of the recipe.

recipe variations

  • For gluten-free fried ice cream, use gluten-free cornflakes and check the labels of all other ingredients.
  • Use dairy-free ice cream for dairy-free fried ice cream.
  • Refine the fried ice cream with whipped cream and maraschino cherries.

Is fried ice cream Chinese?

Fried ice cream has its origins in both Japanese and Mexican restaurants in the United States. However, there is evidence of possibly fried ice cream in Chinese cuisine dating back to the 19th century.

Is fried ice really Mexican?

Although we often associate fried ice cream with Mexican restaurants, the dish's origins can be traced back to US state fairs and Japanese tempura restaurants. Fried ice cream is often associated in the United States with the Mexican restaurant chain Chi-Chi's, which first introduced the menu item back in the 1980s; but it probably arose much earlier.

Why doesn't fried ice cream melt?

Fried ice cream does not melt because the ice cream is frozen solid at very low temperatures and then coated with a crispy shell or batter before being quickly dipped in hot oil. This allows the outside to cook and crisp before it even reaches the center of the ice cream.

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