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Fried Ice Cream Recipe

Enter Irresistible Homemade Fried Ice Cream. This unique treat combines creamy, cold ice cream with a crunchy, warm coating. It’s the perfect dessert to end any meal on a high note. With just a few simple steps, you can create this delightful, restaurant-quality dessert right in your own kitchen. Get ready to impress with this magical combination of textures and flavors!

Resume of the Recipe: Irresistible Homemade Fried Ice Cream is a delightful dessert that pairs the smooth creaminess of ice cream with a crispy, cinnamon-spiced coating. The ice cream is scooped, frozen solid, rolled in a crunchy mixture, and then quickly fried to perfection. This unique dessert is a showstopper that’s sure to impress at any gathering. It’s easy to make and offers a delightful contrast of hot and cold in every bite.

Exciting Story: The first time I made Fried Ice Cream, it was a warm summer evening, and we wanted a dessert that was both fun and memorable. As I scooped the ice cream and rolled it in the crunchy coating, my kids watched in amazement. The real magic happened when I dropped the ice cream balls into the hot oil – the crispy exterior formed instantly, while the ice cream inside remained perfectly cold. When we took our first bites, the combination of textures and flavors was pure bliss. Now, Fried Ice Cream has become a special treat that we look forward to making together, especially for celebrations and family gatherings.

Why This Irresistible Homemade Fried Ice Cream?

Selling Points:

  • Unique and Fun: A dessert that surprises with its combination of hot and cold.
  • Crunchy and Creamy: The perfect contrast of textures in every bite.
  • Easy to Make: Simple steps that yield a restaurant-quality dessert at home.


4 cups of vanilla ice cream
2 cups cornflakes or frosted flakes, crushed
2 teaspoons ground cinnamon
2 tablespoons granulated sugar
1 quart vegetable oil for frying
Whipped cream (optional)
Chocolate syrup (optional)
Maraschino cherries (optional)


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Using an ice cream scoop, form balls of vanilla ice cream and place them on a baking sheet lined with parchment paper. Freeze the ice cream balls for at least 2 hours, or until they are very firm.
In a shallow dish, combine the crushed cornflakes, ground cinnamon, and granulated sugar. Mix well.
Roll each frozen ice cream ball in the cornflake mixture, pressing gently to coat the ice cream completely. Return the coated ice cream balls to the baking sheet and freeze for an additional 30 minutes.
In a deep fryer or large, deep saucepan, heat the vegetable oil to 375°F (190°C).
Carefully add the coated ice cream balls to the hot oil, frying only one or two balls at a time to avoid overcrowding the fryer. Fry the ice cream balls for about 15-30 seconds, or until they are golden brown.
Using a slotted spoon or spider strainer, remove the fried ice cream balls from the oil and place them on a plate lined with paper towels to drain excess oil.
Serve the fried ice cream immediately with whipped cream, chocolate syrup, and maraschino cherries if desired.

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