Fried Ice Cream Recipe – Mexican Special
If you love dessert that surprises, Fried Ice Cream is just what you need: cold, creamy ice cream wrapped in a crispy, golden crust for a mouth-watering contrast. Balls of vanilla ice cream are frozen until very firm, coated with flour-egg batter and crunchy crushed cornflakes (or breadcrumbs), then deep-fried for just seconds so the outside becomes warm and crisp while the ice cream inside stays intact. Serve with a drizzle of honey, chocolate, or caramel sauce for extra indulgence—this sweet treat is perfect for parties or whenever you want something rich, playful, and satisfying.
- Prep Time15 min
- Cook Time10 min
- Perform Time4 hr
- Total Time4 hr 25 min
Fried Ice Cream Recipe Ingredients:
- 4 scoops Vanilla ice cream (or any flavor you like)
- 1 cup Cornflakes (crushed) or bread crumbs
- 1/2 teaspoon Cinnamon (optional)
- 1/2 cup Flour
- 1 Egg
- 1 tablespoon Milk
- Oil for frying
- Honey or chocolate sauce for drizzling (optional)
Form ice cream balls:
Scoop the vanilla ice cream into balls (about the size of a golf ball).
Place them on a tray and freeze for at least 2 hours, or until they are very firm..
Prepare coating:
In a bowl, mix the crushed cornflakes (or breadcrumbs) with cinnamon if using. Set aside.
Make batter:
In a separate bowl, whisk together the flour, egg, and milk to make a smooth batter.
Coat the ice cream:
Dip each frozen ice cream ball into the batter, covering it completely.
Then roll it in the crushed cornflakes mixture until fully coated.
Freeze again:
Place the coated ice cream balls back in the freezer for at least 1-2 hours to harden.
Fry the ice cream:
Heat oil in a deep pan or fryer over medium heat. Once hot, carefully drop the coated ice cream balls into the oil.
Fry for 10-15 seconds, just until the outside is golden and crispy. Don’t fry too long, or the ice cream will melt.
Serve:
Remove from the oil and place on a plate.
Drizzle with honey or chocolate sauce if desired, and serve immediately
Recipe Notes:
Freeze Thoroughly: Make sure ice cream balls are very firm (freeze at least 2 hours, then again after coating) so they resist melting when fried.
Alternative Coatings: Try using crushed nuts or shredded coconut instead of cornflakes or breadcrumbs for extra texture and flavor.
Oil Temperature Control: Fry in hot oil (medium-high heat) and in small batches so the oil stays hot—this ensures a crunchy outside without melting the ice cream.
Sauce Options: Beyond honey or chocolate, caramel or fruit compotes can pair beautifully.
Serving Immediately: Serve right after frying to enjoy the contrast between the warm exterior and the cold, creamy center.
