If you have a soft spot for desserts that marry crispy textures with creamy coolness, this Homemade Fried Ice Cream Recipe is about to become your new obsession. Imagine scoops of velvety vanilla ice cream wrapped in a crunchy, cinnamon-spiced cornflake crust, quickly fried to golden perfection so the outside is warm and crisp while the inside remains blissfully frozen. This delightful Mexican-inspired treat brings together contrasting sensations in every bite and is surprisingly simple to make at home, turning your kitchen into a mini dessert fiesta.
Ingredients You’ll Need
Gathering these straightforward ingredients is the first step toward creating a show-stopping dessert. Each component plays a key role: the vanilla ice cream delivers richness and creaminess, while cornflakes add a satisfying crunch paired with warm cinnamon and sugar notes. The eggs and milk help bind the coating, and vegetable oil is essential for that perfect deep-fried finish.
- Vanilla ice cream (1 quart): Choose a creamy, high-quality ice cream for the best flavor and texture.
- Cornflakes cereal, crushed (3 cups): Provides a crunchy crust with a subtle sweetness that contrasts with the ice cream.
- Ground cinnamon (1 teaspoon): Adds a warm, aromatic spice that complements the sweetness beautifully.
- Granulated sugar (3 tablespoons): Enhances the coating’s sweetness and helps it caramelize slightly when fried.
- Large eggs (2): Whisked with milk to create a smooth wash that helps the coating stick.
- Milk (2 tablespoons): Lightens the egg wash for easier dipping.
- Vegetable oil for frying: Use a neutral oil with a high smoke point to fry the ice cream quickly and evenly.
- Whipped cream, honey or chocolate syrup, and maraschino cherries (optional): Classic toppings that add extra indulgence and color when serving.
How to Make Homemade Fried Ice Cream Recipe
Step 1: Prepare and Freeze the Ice Cream Balls
Start by scooping the vanilla ice cream into 6 to 8 firm balls. It’s important they’re compact and round so the coating will adhere evenly. Place these scoops on a baking sheet lined with parchment paper and pop them into the freezer for at least 2 hours, or until they’re completely solid. This step is crucial to prevent melting when you move to the frying stage.
Step 2: Make the Crunchy Coating Mixture
In a medium bowl, combine the crushed cornflakes with ground cinnamon and granulated sugar. This blend forms the signature crispy exterior with a touch of spicy sweetness that’s oh so irresistible. The cinnamon elevates the flavor, making your fried ice cream unique and memorable.
Step 3: Prepare the Egg Wash
Whisk the eggs and milk together in a separate bowl until fully combined. The egg wash acts like glue, ensuring the coating sticks securely to the ice cream balls. Getting this mixture just right sets up the perfect base for that crunchy crust.
Step 4: Coat the Ice Cream Balls
Take the frozen ice cream balls, dip each one carefully into the egg wash, then roll them in the cornflake mixture, gently pressing to adhere the coating well. For an extra crunchy shell, repeat this dipping and rolling process one more time. Once coated, place the ice cream balls back on the baking sheet and freeze them for a minimum of 2 hours or overnight to make sure they’re rock solid and ready to fry.
Step 5: Fry the Ice Cream Balls
Heat vegetable oil in a deep fryer or heavy pot to about 375°F (190°C). When the oil is hot and shimmering, carefully lower one ice cream ball at a time into the oil. Fry for just 10 to 15 seconds — the goal is a golden, crispy crust without melting the ice cream inside. Remove with a slotted spoon and drain briefly on paper towels. Serve immediately for the ultimate contrast of textures and temperatures.
How to Serve Homemade Fried Ice Cream Recipe
Garnishes
To dress your fried ice cream, nothing beats a generous swirl of whipped cream drizzled with honey or chocolate syrup. Add a bright maraschino cherry on top for that classic touch. These garnishes don’t just look fabulous; they enhance every bite with an extra layer of sweetness and creaminess.
Side Dishes
This dessert is a star on its own but pairs beautifully with fresh fruit like sliced strawberries or mango for a refreshing contrast. You could also serve it alongside a warm Mexican coffee or a scoop of cinnamon-spiced hot chocolate to keep the cozy vibe going strong.
Creative Ways to Present
For a fun twist, serve your homemade fried ice cream on mini dessert plates with a few extra crushed cornflakes sprinkled around. You can even experiment with different ice cream flavors or spice up the crust using cinnamon toast crunch or crushed cookies to mix things up, keeping your guests guessing and impressed.
Make Ahead and Storage
Storing Leftovers
If you happen to have any fried ice cream leftovers, which is rare, store them in an airtight container in the freezer. Because of the fried shell, the texture might soften a bit after storage but will still be delicious if eaten soon.
Freezing
Freezing is essential for this recipe’s success. The key is to freeze the ice cream balls before and after coating, ensuring the crust adheres well and the ice cream remains solid enough to fry quickly without melting.
Reheating
Reheating fried ice cream isn’t recommended since it’s best enjoyed fresh for that satisfying crunch and frozen center. If you want a warm dessert, consider frying just before serving or enjoy the coated ice cream balls straight from the freezer when time is tight.
FAQs
Can I use ice cream flavors other than vanilla?
Absolutely! While vanilla is the classic choice and pairs perfectly with the cinnamon coating, you can get creative with chocolate, coffee, or even fruity flavors. Just make sure to freeze the scoops very firmly before frying.
What if I don’t have cornflakes?
If cornflakes aren’t available, crushed cereal varieties like cinnamon toast crunch, or even crushed cookies, can work wonderfully. They’ll give a different but equally delicious crunch and flavor dimension.
How do I prevent the ice cream from melting too fast?
The secret is freezing the coated ice cream balls thoroughly before frying and frying them quickly at a high temperature. Working efficiently and keeping the ice cream frozen solid is essential for the best results.
Is frying safe for this delicate dessert?
Yes! The frying process is very quick, just 10-15 seconds, which crisps the outside without letting heat penetrate the ice cream center. Use a deep fryer or a heavy pot with enough hot oil to submerge the balls easily.
Can this recipe be made vegan or dairy-free?
This recipe relies on dairy ice cream and eggs, but with vegan vanilla ice cream and a plant-based egg substitute (like aquafaba), plus a suitable oil for frying, you could adapt it. However, the texture and flavor might vary slightly.
Final Thoughts
There is something truly magical about this Homemade Fried Ice Cream Recipe; it manages to be crunchy, creamy, warm, and cold all at the same time. It’s a playful dessert that always sparks joy and amazes your family or guests. So, don’t hesitate — dig out your ice cream scoop, get those ingredients ready, and treat yourself to this unforgettable sweet indulgence. Trust me, once you try it, it’ll be your go-to showstopper for every special occasion!
Print
Homemade Fried Ice Cream Recipe
- Prep Time: 25 minutes (plus at least 4 hours freezing time in total)
- Cook Time: 5 minutes
- Total Time: 30 minutes active time (plus freezing)
- Yield: 6–8 servings
- Category: Dessert
- Method: Frying
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Description
A delightful Mexican-inspired dessert featuring creamy vanilla ice cream encased in a crunchy, cinnamon-spiced cornflake coating, quickly fried to golden perfection and served with whipped cream and syrup toppings for an irresistible treat.
Ingredients
Ice Cream
- 1 quart vanilla ice cream
Coating
- 3 cups cornflakes cereal, crushed
- 1 teaspoon ground cinnamon
- 3 tablespoons granulated sugar
Batter
- 2 large eggs
- 2 tablespoons milk
Frying
- Vegetable oil for frying (enough for 2–3 inches depth)
Toppings (optional)
- Whipped cream
- Honey or chocolate syrup
- Maraschino cherries
Instructions
- Shape and freeze the ice cream balls: Scoop the vanilla ice cream into 6–8 firm balls. Place them on a baking sheet and freeze for at least 2 hours or until very hard to ensure they don’t melt during frying.
- Prepare the coating mixtures: In a bowl, combine the crushed cornflakes, ground cinnamon, and granulated sugar. In a separate bowl, whisk together the eggs and milk to create the batter.
- Coat the ice cream balls: Once the ice cream balls are frozen solid, dip each ball into the egg mixture, then roll in the cornflake mixture, pressing lightly to adhere the coating. For extra crunch, repeat the dipping and rolling process a second time.
- Refreeze the coated balls: Place the coated ice cream balls back on the baking sheet and freeze again for at least 2 more hours or overnight to make sure they are very firm for frying.
- Heat the oil: When ready to serve, heat 2–3 inches of vegetable oil in a deep fryer or a heavy pot to 375°F (190°C).
- Fry the ice cream balls: Carefully fry one ice cream ball at a time for about 10–15 seconds until the coating turns golden brown. Use a slotted spoon to remove them immediately to prevent melting.
- Serve and garnish: Serve the fried ice cream immediately topped with whipped cream, honey or chocolate syrup, and a maraschino cherry if desired for extra flavor and presentation.
Notes
- For a flavor twist, try using cinnamon toast crunch or crushed cookies instead of cornflakes for the coating.
- Work quickly during frying to prevent the ice cream from melting too much.
- Keep the ice cream balls frozen until just before frying to maintain the shape and texture.
