Imagine diving into a crispy, golden coconut-coated shell, only to discover a cold, creamy scoop of vanilla ice cream inside. The contrast of hot and cold, crunchy and smooth makes this Coconut Crunch Fried Ice Cream a truly magical dessert—one that tastes like a tropical vacation in every bite.
I first made this for a summer party, thinking it would be a fun challenge. My husband and friends were blown away by the combination of toasty coconut, crispy cornflakes, and the rich, velvety ice cream inside. It disappeared faster than I expected, and now it’s a staple whenever we want a show-stopping, easy-to-make dessert.
The secret to perfect fried ice cream? A thick, crunchy coating that locks in the ice cream’s chill while crisping up in just seconds in hot oil. With the sweet, nutty flavor of toasted coconut and crunchy cornflakes, this version is a step above the rest.
So, if you’re looking for a dessert that’s fun, impressive, and absolutely irresistible, let’s get frying!
Why You’ll Love This Coconut Crunch Fried Ice Cream
- Crispy & Creamy: The ultimate hot vs. cold contrast.
- Coconut Bliss: Toasted coconut adds a tropical twist.
- Quick & Easy: Minimal ingredients, maximum flavor!
- Perfect for Any Occasion: Great for parties, date nights, or just because.
- Make-Ahead Friendly: Prep the coated ice cream balls in advance!
What You Need for Coconut Crunch Fried Ice Cream
For the Ice Cream Balls:
- 4 scoops vanilla ice cream (or coconut ice cream)
- ½ cup all-purpose flour (for the first coating)
For the Crunchy Coating:
- 1 ½ cups crushed cornflakes
- ½ cup shredded coconut (toasted for extra flavor)
- 2 tablespoons sugar
- ¼ teaspoon salt
- 2 eggs
- 2 tablespoons milk
For Frying:
- 2 cups vegetable oil (for deep frying)
For Serving:
- Honey or caramel drizzle
- Whipped cream
- Fresh berries
- Toasted coconut flakes for garnish
How to Make Coconut Crunch Fried Ice Cream
Step 1: Scoop & Freeze the Ice Cream
- Scoop 4 large balls of ice cream onto a parchment-lined baking sheet.
- Freeze for at least 2 hours (or overnight) until solid.
Step 2: Coat the Ice Cream (First Layer)
- Roll each frozen ice cream ball in all-purpose flour, coating completely.
- Place back in the freezer for 30 minutes to firm up.
Step 3: Make the Crunchy Coating
- In a bowl, whisk together eggs and milk.
- In a separate bowl, mix crushed cornflakes, toasted coconut, sugar, and salt.
Step 4: Coat the Ice Cream Again
- Dip each floured ice cream ball into the egg mixture, then roll it in the coconut-cornflake mixture, pressing firmly to coat.
- Repeat this step twice for an extra thick, crunchy shell.
- Freeze again for at least 2 hours (or overnight for best results).
Step 5: Fry to Perfection
- Heat vegetable oil to 375°F (190°C) in a deep fryer or heavy-bottomed pot.
- Carefully lower each frozen, coated ice cream ball into the hot oil and fry for 10-15 seconds, just until golden brown.
- Remove immediately and drain on a paper towel.
Step 6: Serve & Enjoy!
- Drizzle with honey, caramel, or chocolate sauce.
- Top with whipped cream, fresh berries, and extra toasted coconut flakes.
- Serve immediately and enjoy the crunchy, creamy goodness!
Tips for the Best Fried Ice Cream
- Freeze, freeze, freeze! The longer the ice cream is frozen, the better it will hold up during frying.
- Double coat for maximum crunch. A second coating of crumbs makes all the difference!
- Use hot oil. If the oil isn’t hot enough, the coating won’t crisp quickly, and the ice cream will melt too fast.
- Work quickly! Have everything ready before frying so the ice cream stays frozen until the last second.
Substitutions and Variations
- Make it gluten-free: Use gluten-free flour and crushed gluten-free cereal.
- Try different ice cream flavors: Coconut, mango, or chocolate work great.
- Use graham cracker crumbs instead of cornflakes for a more cookie-like crunch.
- Add nuts for extra texture: Crushed almonds or macadamia nuts add a nice crunch.
Make a Healthier Version
- Air-fry instead of deep-frying: Spray with oil and air-fry at 400°F (200°C) for 5-7 minutes.
- Use unsweetened coconut flakes to reduce sugar.
- Swap out honey or caramel for fresh fruit puree.
Closing Thoughts
And there you have it—Coconut Crunch Fried Ice Cream that’s crispy, creamy, and packed with tropical flavor! Whether you’re making it for a summer treat, a fancy dinner, or just because, this dessert is guaranteed to impress.
Try it out and let me know how it turns out! And if you love indulgent, fun desserts, be sure to check out more of our fried ice cream recipes. 🥥🍦🔥
Frequently Asked Questions
1. Can I make this ahead of time?
Yes! Keep the coated ice cream balls in the freezer for up to 2 weeks before frying.
2. What’s the best oil for frying?
Neutral oils like vegetable, canola, or peanut oil work best.
3. Can I use regular breadcrumbs instead of cornflakes?
Panko or graham cracker crumbs work, but cornflakes give the crispiest texture.
4. What’s the best way to serve this?
With honey drizzle, caramel sauce, or fresh fruit for an extra indulgence.
5. Can I use homemade ice cream?
Absolutely! Homemade ice cream works beautifully if it’s frozen solid before coating.
6. How do I keep the coating from falling off?
Press the crumbs in firmly and double coat for a stronger shell.
7. Can I bake this instead of frying?
Baking won’t give the same crunch, but you can broil for 1-2 minutes for a crispier effect.
8. Is this dessert kid-friendly?
Yes! The coconut flavor makes it fun and tropical.
9. Can I use different cereals for the coating?
Yes! Frosted Flakes, granola, or crushed vanilla wafers are great alternatives.
10. What’s the best way to store leftovers?
Fried ice cream is best eaten immediately, but prepped, coated balls can be frozen for 2 weeks.