Imagine biting into a crispy, golden shell, only to be met with a cold, creamy, matcha-infused ice cream center that melts in your mouth. This Matcha Green Tea Fried Ice Cream is the perfect balance of hot and cold, crunchy and creamy, making it an unforgettable dessert for matcha lovers and ice cream fanatics alike!
The first time I made this, I was skeptical—how can ice cream stay frozen while frying? But after the first bite, I was hooked! My husband, who’s not usually a matcha fan, was blown away by the combination of earthy green tea flavor, the crispy coating, and that luscious, creamy texture inside.
This dessert is easy to make at home with just a few simple steps. The trick? A thick, crunchy coating and freezing the ice cream thoroughly before frying. With each bite, you get the delicate bitterness of matcha, the rich creaminess of ice cream, and the satisfying crunch of the crispy shell.
So, if you’re ready to impress your guests, satisfy your sweet tooth, and level up your dessert game, let’s get frying!
Why You’ll Love This Matcha Green Tea Fried Ice Cream
- Crispy & Creamy: The ultimate contrast in textures.
- Rich Matcha Flavor: Earthy, slightly bitter matcha balances the sweetness perfectly.
- Easier Than You Think! Simple ingredients, foolproof steps, and a wow-worthy result.
- Perfect for Special Occasions: A fun, fancy dessert that will impress your guests.
- Customizable: Try different coatings, drizzles, and toppings to make it your own!
What You Need for Matcha Green Tea Fried Ice Cream
For the Ice Cream Balls:
- 4 scoops matcha green tea ice cream (store-bought or homemade)
- ½ cup all-purpose flour (for the first coating)
For the Crispy Coating:
- 2 eggs
- 1 tablespoon milk
- 1 cup panko breadcrumbs
- ½ cup crushed cornflakes (for extra crunch)
- 2 tablespoons sugar
- ½ teaspoon salt
For Frying:
- 2 cups vegetable oil (for deep frying)
For Serving:
- Matcha powder, for dusting
- Honey or chocolate drizzle (optional)
- Whipped cream (optional)
- Fresh berries (optional)
How to Make Matcha Green Tea Fried Ice Cream
Step 1: Scoop & Freeze the Ice Cream
- Scoop 4 large balls of matcha ice cream onto a lined baking sheet.
- Freeze for at least 2 hours (or until very firm).
Step 2: Coat the Ice Cream (First Layer)
- Roll each frozen ice cream ball in all-purpose flour, coating it completely.
- Place back in the freezer for 30 minutes to firm up.
Step 3: Create the Crunchy Coating
- In a bowl, whisk together eggs and milk.
- In a separate bowl, mix panko, crushed cornflakes, 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 panko-cornflake mixture, pressing firmly so it sticks.
- Repeat this step twice to ensure a thick, crispy coating.
- 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 a 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!
- Dust with matcha powder, drizzle with honey or chocolate sauce, and top with whipped cream or fresh berries.
- Serve immediately and enjoy the crispy, creamy magic of fried matcha ice cream!
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 extra crunch. The second layer of breadcrumbs makes all the difference!
- Use hot oil. If the oil isn’t hot enough, the coating won’t crisp up fast, and the ice cream will melt too quickly.
- 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 gluten-free breadcrumbs.
- Try different coatings: Crushed Oreos, graham crackers, or coconut flakes for extra flavor.
- Use different ice cream flavors: Vanilla, chocolate, or black sesame ice cream work beautifully.
- Add nuts for crunch: Mix crushed almonds or pistachios into the coating.
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 whole wheat panko for extra fiber.
- Reduce sugar in the coating to make it naturally less sweet.
Closing Thoughts
And there you have it—Matcha Green Tea Fried Ice Cream that’s crispy, creamy, and absolutely unforgettable! Whether you’re making it for a special occasion, a fancy dinner party, or just because, this dessert is sure to impress.
Try it out and let me know how it turns out! And if you love matcha desserts, be sure to check out more of our fun, indulgent 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 panko?
Panko creates a lighter, crispier texture, but regular breadcrumbs will work.
4. What’s the best way to serve this?
With honey drizzle, whipped cream, or fresh fruit for extra indulgence.
5. Can I use homemade matcha ice cream?
Absolutely! Homemade ice cream works perfectly if it’s frozen solid before coating.
6. How do I keep the coating from falling off?
Press the breadcrumbs in firmly and double coat for a strong shell.
7. Can I bake this instead of frying?
Baking won’t give the same crunch, but you can try broiling for 1-2 minutes for a crispy effect.
8. Is matcha fried ice cream caffeine-heavy?
Matcha has caffeine, but the amount is small. Use decaf matcha if needed.
9. Can I use different ice cream flavors?
Yes! Vanilla, black sesame, and coconut ice cream work beautifully.
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.