Desserts
Fried Ice Cream
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Prep
15 min (plus freezing time)
Cook
Under 1 min per scoop
Total
16 min
Serves
1 serving (scale as needed)
Crunchy on the outside, frozen on the inside, fried ice cream is a timing trick. The whipped egg white insulates the scoop long enough to get a golden crust without melting what's underneath.
Ingredients
- 1 scoop (1.5 oz / 45 g) vanilla ice cream
- 1 egg white, whipped to soft peaks (you use about 1/4 oz / 7 g per scoop)
- 1/2 oz (14 g) corn flakes, lightly crushed and tossed with 1 tsp cinnamon sugar
Instructions
- 1Scoop the ice cream into a firm ball. Freeze solid on a parchment-lined tray for at least 2 hours, overnight is better.
- 2Just before frying, coat the frozen scoop in whipped egg white, covering every surface.
- 3Press the egg-white-coated scoop firmly into the corn flake mix, coating all sides.
- 4Fry immediately in oil at 375 F (190 C) for 10 to 15 seconds, just until the crust is golden.
- 5Serve right away.
Cook's Note
The scoop has to be rock-solid before it goes in the fryer. A half-frozen scoop will melt before the crust sets. For multiples, prep the scoops the night before.
Best Served With
On its own with a drizzle of chocolate syrup and a dusting of cinnamon sugar. Also good next to a warm churro or a slice of tres leches.
Why This Recipe Works
The egg white layer creates a barrier between the ice cream and the hot oil. The corn flake crust turns golden in seconds because it's already dry, no moisture to cook off. The ice cream stays frozen because the whole thing is in the oil for only 10-15 seconds.
Make It Yours
- Use chocolate or cinnamon ice cream instead of vanilla.
- Roll in crushed churro pieces instead of corn flakes.
- Drizzle with chocolate syrup or honey after frying.
Leftover Strategy
Doesn't hold, make and eat immediately. Prep frozen scoops ahead of time but fry to order.
Common Questions
How does fried ice cream not melt?
Two things: the scoop is frozen rock-solid first, and a whipped egg-white coat insulates it. The whole thing is only in the oil for 10 to 15 seconds, not long enough to melt the center.
What is the coating made of?
Whipped egg white to seal, then crushed corn flakes tossed with cinnamon sugar. The dry crust turns golden in seconds because there is no moisture to cook off.
Can I make fried ice cream ahead?
Prep the frozen, coated scoops ahead and keep them in the freezer, but fry to order. It does not hold once fried.
Want to impress guests with this dish? Ask Jeff
Pairing
Mexican hot chocolate alongside, the warm drink and the cold, crunchy dessert together is a good contrast. Or a shot of espresso.