It may look like a treat you can only order in a restaurant, but ambitious cooks can make fried ice cream at home. The recipe consists of vanilla ice cream rolled in a coating of cornflakes, cream and cinnamon and flash-fried for a crispy exterior.
It’s often considered a Mexican dessert thanks to its appearance on Chi-Chi’s menus in the 1980s. However, fried ice cream was first documented in China in the 1800s and was a huge hit at world’s fairs. It’s still a huge hit when served as a special frozen dessert!
Fried Ice Cream Ingredients
- Vanilla ice cream: For this two-serving fried ice cream recipe, you need one cup of vanilla ice cream. Choose a quality ice cream brand or use homemade vanilla ice cream.
- Frosted cornflakes: The crispy coating on fried ice cream is a layer of crushed cornflakes—either frosted or regular.
- Whipping cream: This is part of the coating and helps the cereal stick to the ice cream. Both heavy cream and whipping cream are fine to use here.
- Vanilla extract: The extract provides an extra dose of vanilla flavor in the cereal coating. Use real vanilla extract if possible.
- Cinnamon: Just a dash of cinnamon pairs beautifully with the cornflake coating and vanilla ice cream.
- Oil: Use a frying oil with a high smoke point, such as avocado oil or corn oil. You’ll need enough for a depth of 2 to 3 inches, enough to quickly roll and fry the ice cream.
Directions
Step 1: Create ice cream balls
Divide the ice cream into two portions, then use an ice cream scoop to shape each portion into a ball. Place the balls in a shallow dish or on a small tray. Cover them and place them in the freezer for one hour, until they’re firm.
Step 2: Prepare the coating
Whisk together 2 tablespoons of cream and 1/8 teaspoon of vanilla extract in a small, shallow bowl. In a separate shallow bowl, stir together the crushed cereal and cinnamon.
Step 3: Add the coating in two stages
Dip the ice cream balls in the cream mixture to coat the entire surface, then roll the ball in the crushed cornflakes.
Do the same with the second ice cream ball. (Save the rest of the cereal mixture for the next step.) Place them back in the freezer to firm up for another hour.
Whisk together the remaining 2 tablespoons of cream and 1/8 teaspoon of vanilla extract in a shallow dish. When the ice cream balls are firm, roll them again in the cream mixture and then in the crushed cereal mixture. Return the ice cream to the freezer, covered, for an hour or longer to firm up.
Step 4: Fry the ice cream
Pour the cooking oil into an electric skillet, large frying pan, or deep-fat fryer to a depth of 2 to 3 inches and heat to 375°F. Have a plate lined with paper towels ready.
Add the first ice cream ball to the oil and fry for 12 to 15 seconds, gently turning with a large slotted spoon or spider until the coating is golden brown.
Move the fried ice cream to the paper towels to drain, then repeat these steps with the second ice cream ball.
Step 5: Serve right away
Transfer the fried ice cream to serving dishes immediately, while the ice cream is still frozen and the coating is warm. Top with whipped cream and an extra sprinkle of cinnamon, if you’d like.
Recipe Variations
- Nutty fried ice cream: Add finely chopped pecans or almonds to the cereal coating.
- No-fry fried ice cream: Spread the crushed cereal-cinnamon mixture on a small baking sheet and toast it in a 350° oven for 10 to 15 minutes, until it’s golden and crispy. Use this toasted mixture in both coating steps for the fried ice cream, then skip the final frying step.
- Use different ice cream flavors: While vanilla ice cream is traditional for fried ice cream, other flavors are also delicious in the recipe, like butter pecan ice cream, caramel, chocolate and strawberry. Or, pack three flavors in one scoop by using Neapolitan ice cream!
Can you make fried ice cream in advance?
Your fried ice cream with cornflakes will have the best texture (crispy and fresh) if you fry it just before you serve it. However, you can get some of the prep work done up to a week in advance. Scoop and shape the ice cream into balls and store them in an airtight container in the freezer. Blend the crushed cereal and cinnamon and seal the mixture in an airtight container. The cream and vanilla can also be mixed together ahead of time.
For an even faster shortcut, the no-fry fried ice cream variation noted above saves time over the original recipe. Toasting the cereal coating in the oven means you can skip the frying step.
Fried Ice Cream Tips
How should you serve fried ice cream?
Add ice cream toppings to fried ice cream, like whipped cream, hot fudge sauce and a maraschino cherry. Caramel sauce is delicious paired with the cinnamon and cereal blend. You can even use fried ice cream balls to make a giant banana split to share with friends—arrange them in a dish over a peeled banana cut in half lengthwise. Top with pineapple, strawberry syrup and chocolate sauce, whipped cream and cherries.
How do you make fried ice cream without it melting?
Several steps in this recipe help keep the ice cream cold. The ice cream balls must be frozen solid; that’s why they go back into the freezer so many times to firm up. The coating also offers some protection to the ice cream underneath.
Finally, use a thermometer to make sure the frying oil is hot enough. The ice cream balls only get fried for 12 seconds or so—they can’t stay in much longer or they will melt!
