Easy fried ice cream recipe with crispy shell
Easy fried ice cream recipe with crispy shell Okay, so fried ice cream sounds like some kind of magic trick, right? Like, how does ice cream not melt when you fry it? I thought the same thing the first time I saw it on a menu at a Mexican restaurant. But guess what? It’s totally…
Easy fried ice cream recipe with crispy shell
Okay, so fried ice cream sounds like some kind of magic trick, right? Like, how does ice cream not melt when you fry it? I thought the same thing the first time I saw it on a menu at a Mexican restaurant. But guess what? It’s totally doable at home, and it’s way easier than you’d think.
I first tried making this because my kid begged me after seeing it on some cooking show. I was skeptical, but after a few messy attempts (and a couple melted disasters), I figured it out. Now it’s our go-to dessert when we want something fun and crunchy but still cold and creamy. Plus, it looks fancy, so people think you’re a kitchen genius. Spoiler: you don’t have to be.
Recipe Card
Recipe Title: Easy fried ice cream recipe with crispy shell
Servings: 4
Prep Time: 20 minutes (plus freezing time)
Cooking Time: 2 minutes (seriously, it’s fast)
Calories: 320 kcal per serving
Ingredients:
- 4 scoops vanilla ice cream (or any flavor you like)
- 1 cup cornflakes, crushed (or graham crackers if you’re feeling wild)
- 1/2 teaspoon cinnamon
- 1 tablespoon sugar
- 1 egg, beaten
- Oil for frying (vegetable or canola works best)
- Whipped cream and chocolate syrup for topping (optional, but c’mon, live a little)
Directions:
- Scoop your ice cream into 4 balls (use an ice cream scoop if you have one). Put them on a tray and freeze for at least 1 hour. The harder, the better.
- Mix the crushed cornflakes, cinnamon, and sugar in a bowl.
- Roll each ice cream ball in the beaten egg, then coat it in the cornflake mix. Press gently so it sticks. Freeze again for 30 minutes.
- Heat oil in a deep pan (about 1 inch deep) until it’s hot but not smoking. Carefully drop in an ice cream ball and fry for 10-15 seconds MAX. Use a slotted spoon to flip it once if needed.
- Pull it out, let it drain for a sec, then serve immediately with whipped cream and chocolate syrup. Eat fast before it melts!
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 320 | 30g | 15g | 6g |
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Cornflakes | Graham crackers, crushed cookies, or even cereal like Frosted Flakes |
| Vanilla ice cream | Chocolate, strawberry, or whatever flavor you love |
| Vegetable oil | Canola oil or coconut oil (but coconut oil will add flavor) |
Tips
- Freeze the heck out of those ice cream balls before frying. I’m talking rock solid. If they’re soft, they’ll melt into a sad puddle.
- Use a slotted spoon to fry them—it makes flipping and draining way easier.
- Don’t walk away while frying. Ten seconds is all you need, and any longer risks a melty mess.
FAQ
Q: Can I make this ahead of time?
A: Kinda. You can prep the coated ice cream balls and freeze them for up to a day, but fry them right before serving.
Q: Can I bake this instead of frying?
A: You can try broiling for a few seconds, but it won’t be as crispy. Frying is the way to go.
Q: My ice cream melted while frying. What did I do wrong?
A: Probably didn’t freeze it long enough. Or your oil was too hot. Or both. Try again—it’s worth it.
That’s it! Fried ice cream is one of those things that seems impossible until you try it. It’s crunchy, cold, and way more fun than regular ice cream. Plus, you get to say you fried ice cream, which is just cool. Let me know how it goes if you try it—messy attempts and all!
