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You are here: Home / Recipes / Dessert / Fried Ice Cream

Fried Ice Cream

May 4, 2020 86 Comments

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Rich Vanilla ice cream rolled in crushed cornflakes, coconut, and cinnamon.  Top this Fried Ice Cream with a dollop of whipped cream, a drizzle of honey, and fresh strawberries.
 
fried ice cream with spoonful taken out with honey and berries
 

 

Yes!  Fried Ice Cream is a thing.  With a few simple tips, you can make this fabulous Mexican fried ice cream.  
 
 

Tips for Perfect Fried Ice Cream

  • Use a good quality, rich ice cream.  Choose any flavor that pairs well with cinnamon, coconut, and cornflakes. (Basically ANY flavor)
  • Use sweetened flaked coconut for chewy results. (Yum)
  • Don’t over crush the cornflakes.
  • Freeze the coated ice cream until very hard.  Overnight is best, but at least 4 hours before frying.
  • Use a small saucepan with high edges from frying.  
  • Bring oil temperature up to 360-370℉ after frying each ice cream ball.
  • Fry only one ice cream ball at a time.
  • Drain on absorbent paper towels.  
  • Freeze immediately after frying on a baking sheet lined with wax paper.  
  • DO drizzle with honey.  If you’re not a honey fan, a drizzle of chocolate sauce or hot fudge is decadent.
  • DO add fresh fruit.  Strawberries are my favorite.  
  • It can be made a week or so in advance.  Freeze the fried ice cream until hard.  Wrap in plastic wrap individually then store them in a freezer container.  Pull out when ready to serve.  Top with your favorite toppings.  
 

How to Coat the Ice Cream

Ice cream scoop with vanilla ice cream dropping onto a baking sheet1
A fork beating egg and mix together4
77
plastic bag filled with cornflakes being crushed with a rolling pin2
Rolling vanilla ice cream in cornflake mixture5
88
cornflakes, coconut, and cinnamon in a bowl3
Vanilla ice cream rolled in cornflake mixture on a baking sheet lined with wax paper6
99
  1. Divide the vanilla ice cream into 6 scoops.  Place the scoops onto a wax paper-lined baking sheet.  Place in the freezer for at least an hour.  
  2. In the meantime prepared cornflake mixture by crushing cornflakes.
  3. In a shallow bowl add crushed cornflakes, coconut, and cinnamon.  Toss together until cinnamon and coconut are evenly dispersed throughout the cornflake crumbs. Set aside.
  4. In a shallow bowl beat the eggs and milk together. Set aside.
  5. Remove ice cream from the freezer and roll into the cornflake mixture.  Pressing the mixture firmly into the ice cream and making a large smooth ball. 
  6. Place on a baking sheet and repeat the process for remaining balls of ice cream.
  7. Roll the cornflake covered ice cream balls into the egg mixture.
  8. Then roll them in the remaining cornflake mixture.
  9. Place on a wax paper-lined baking sheet and return to the freezer for several hours.  Overnight is best.  You want the ice cream to be very hard before frying.

Frying the Ice Cream

Cornflake crusted ice cream frying in hot oil
Fried ice cream draining of excess oil on a paper towel

In a small 1 quart saucepan with high sides. Heat oil to 360-370℉.  Carefully drop the frozen ice cream balls into the hot oil.  Cook for 8-10 seconds then roll the ice cream ball over and cook for an additional 5-8 seconds.  

Place fried ice cream onto an absorbent paper towel and return tot he freezer.  Repeat the process with remaining cornflake coated ice cream.  Serve immediately or return to freezer for later use.

Mexican fried ice cream with strawberries, on a white plate with honey drizzle and honey stick

 
fried ice cream with spoonful taken out with honey and berries
4.6 from 5 votes
Print

Fried Ice Cream

Mexican inspired deep-fried ice cream rolled in cornflakes, sweetened coconut, and cinnamon.

Course Dessert
Cuisine American, Mexican
Keyword cinco de mayo, cornflake cinnamon fried ice cream, deep-fried ice cream, fried ice cream
Prep Time 8 minutes
Freeze time 1 hour
Servings 6 servings
Calories 496 kcal
Author Janet Barton

Ingredients

  • 1- quart vanilla ice cream good quality
  • 3 cups corn flakes crushed
  • 1 cup flaked coconut
  • 1 tablespoon cinnamon
  • 2 eggs
  • 1 tablespoon milk
  • 1 quarts oil for deep frying
  • whipped cream
  • fresh strawberries sliced

Instructions

  1. Make 6 scoops of ice cream.  Place on a pan or baking sheet lined with waxed paper and freeze for at least one hour.
  2. Meanwhile, in a shallow bowl add crushed corn flakes, coconut, and cinnamon.  Stir together.  Set aside.  In another shallow bowl, beat egg and milk together, set aside.
  3. Remove ice cream from the freezer and roll and press the cornflake mixture around the ice cream.  Like packing a snowball.  Then roll the ice cream ball into the egg mixture then back into the cornflake mixture.  This will give you a thicker crust.  Return to the freezer for at least one hour or until the ice cream is very hard.

Recipe Notes

 

 

Nutrition facts do not include the oil the ice cream is fried in.

Nutrition Facts
Fried Ice Cream
Amount Per Serving
Calories 496 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 19g95%
Cholesterol 124mg41%
Sodium 256mg11%
Potassium 435mg12%
Carbohydrates 54g18%
Fiber 5g20%
Sugar 36g40%
Protein 10g20%
Vitamin A 993IU20%
Vitamin C 4mg5%
Calcium 230mg23%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

This is a previous post from 2011.  Printable recipe card, nutrition, photos, and improvements have been made.

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Related

Filed Under: Dessert, Ice Cream Tagged With: Cinco de Mayo, cinnamon, coconut, corn flakes, Ice cream

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Comments

  1. Anonymous says

    February 22, 2014 at 6:08 pm

    why didnt the icream melt?

    Reply
    • Janet Barton says

      February 23, 2014 at 4:43 am

      Oh the ice cream WILL melt. They are in hot oil for only seconds. Just enough to crisp the outside. You have to work fast.

      Reply
  2. Noel says

    January 13, 2013 at 10:48 am

    Never thought making fried ice cream would be this easy. By the way, did you use freshly grated coconut? Or are they dried or toasted? Thanks in advance.

    Reply
    • Janet@simplysogood says

      January 13, 2013 at 5:01 pm

      I used packaged Baker's flaked coconut. There is a picture of the package above.

      Reply
  3. gluten free beer says

    September 9, 2012 at 6:29 am

    Fried ice cream is a delicious way to end dinner, celebrate a birthday, or mark a festival. Making it at home is not difficult, and you can make it taste as good as one you'd order at a restaurant.

    Reply
    • Janet@simplysogood says

      September 10, 2012 at 7:10 pm

      Or even better than a restaurant.

      Reply
      • Jeremy Witt says

        February 3, 2021 at 9:02 pm

        How do you THINK a cake mix such as red velvet would do as an outside crust?

        Reply
        • Janet Barton says

          February 4, 2021 at 3:50 pm

          Hmmmm. That has combination has never crossed my mind. Are you thinking of rolling the ice cream in the powdered cake mix? I don’t think it would get the crisp crunchy outside that the cereal gives it. I would be afraid that the cake mix would just absorb the hot oil and be greasy and soggy. You can certainly give it a try. Let me know if you do. I’d love to hear your results.

          Reply
  4. Anonymous says

    May 15, 2012 at 9:34 pm

    hi janet how long can you store the fried icecream in you freezer before frying it?….. i.e 1 week before it expires???

    Reply
    • Janet@simplysogood says

      May 16, 2012 at 4:53 pm

      I wouldn't freeze it longer than 2 weeks. One week is best.

      Reply
    • Talia says

      August 30, 2012 at 2:16 am

      I tried this, and it was sooo good!!! everyone loved it! thankyou!

      Reply
    • Janet@simplysogood says

      August 30, 2012 at 3:49 pm

      What's not to love? Right. Thanks for sharing your success story. I love hearing success stories.

      Reply
  5. Cathleen says

    May 4, 2012 at 2:49 pm

    This looks ridiculously good! I wondered why ice cream wouldn't melt in such hot oil.. I've got to try this myself, it looks so simple, yet SO GOOD!!

    Reply
    • Janet@simplysogood says

      May 4, 2012 at 3:34 pm

      It starts to melt pretty quick. That's why it's only in the hot oil for about 30 seconds. Just enough to crisp the coating and add a little more fat to the dessert.

      Reply
  6. Anonymous says

    April 21, 2012 at 3:23 pm

    THis sooo good!! I really enjoyed making it.

    Reply
    • Janet@simplysogood says

      April 23, 2012 at 12:38 am

      I agree. this is soooo good. Hooray, Cinco de Mayo is on its way.

      Reply
  7. jh says

    April 2, 2012 at 4:13 pm

    yupp

    Reply
  8. Anonymous says

    March 16, 2012 at 3:38 pm

    hi , any corn flake also can?

    Reply
    • Janet@simplysogood says

      March 16, 2012 at 3:39 pm

      Any type or brand of cornflakes will work. I have even used Rice Krispies when I was out of cornflakes. Good luck.

      Reply
  9. Anonymous says

    March 16, 2012 at 3:35 pm

    hi , can i not use cinnamon? Just the corn flakes will do?

    Reply
    • Janet@simplysogood says

      March 16, 2012 at 3:38 pm

      Absolutely. I just found the cinnamon cornflakes and thought it would be fun. Plain cornflakes work great.

      Reply
  10. Zella's Totes says

    February 15, 2012 at 12:06 am

    Question about the dropping in hot oil. Are you fully submersing the ice cream? AND What kind of pan/pot are you using?
    Thanks!

    Reply
    • Janet@simplysogood says

      February 15, 2012 at 4:44 am

      I am fully immersing in oil. I have about 3 inches of oil in a cast iron pot. Hope that helps.

      Reply
  11. Janet@simplysogood says

    December 7, 2011 at 4:11 pm

    Lol

    Reply
  12. refrigerated trailers says

    December 6, 2011 at 3:06 am

    I think i felt hunger when i finish reading it. I need to grab something to eat.

    Reply
  13. Anonymous says

    December 4, 2011 at 8:52 am

    Mouth-watering dessert..Yummy 😀
    Thanks 4 the recipe.

    Reply
  14. Janet@simplysogood says

    November 24, 2011 at 5:39 pm

    thanks Lloyd. I'll check out your recipes.

    Reply
  15. Lloyd says

    November 24, 2011 at 10:17 am

    Oh Janet!! your pictures are so amazing. I am stopping myself from licking my laptop right now. I love fried ice cream. I haven't used coconut though for the mixture, only cinnamon and cornflakes. The next time I make it, I will try using coconut as well. If you get the chance you can also check out my recipe at http://www.squidoo.com/deep-fried-ice-cream-recipe

    Reply
  16. Janet@simplysogood says

    September 19, 2011 at 12:40 am

    You are right Emmie, sooo worth it.

    Reply
  17. Emmie says

    September 18, 2011 at 3:42 pm

    I love fried ice cream, though it is fiddly and time consuming to make. But the taste is well worth it!

    Reply
  18. Janet@simplysogood says

    September 7, 2011 at 9:17 pm

    Sounds fabulous!

    Reply
  19. Anonymous says

    September 6, 2011 at 7:51 pm

    Hi there. I made this over the weekend using crushed up frosted flakes and lots of cinnamon. 🙂

    Reply
  20. Janet@simplysogood says

    August 30, 2011 at 2:21 am

    Oh man! You hate coconut? I didn't think it was possible to have a hate relationship with such a fabulous treat. I do know that food is subjective, so you have my permission to delete the coconut completely. You will love the fried ice cream by just rolling in the corn flakes. Enjoy!

    Reply
  21. Michal says

    August 29, 2011 at 9:19 pm

    Only just saw this (yay stumbleupon!) and it looks delicious… quick question: Is the coconut just for taste or is it necessary for the texture / frying? We're all coconut-haters and would love to substitute or drop it… any thoughts?

    Reply
  22. Janet@simplysogood says

    August 27, 2011 at 10:59 pm

    Way to mix it up. Sounds delicious.

    Reply
  23. Kari says

    August 27, 2011 at 1:49 am

    I love fried Ice Cream but I have never made it. My daughter and I made it using this recipe and we all loved it! We tried it with vanilla, chocolate, and butterfinger ice cream balls. For the coating we used corn flakes on some and cocoa rice krispies on the others.

    Reply
  24. Janet@simplysogood says

    August 7, 2011 at 6:47 pm

    I'll do my research to see if I can find that recipe. Sounds intriguing.

    Reply
  25. cookthegood says

    August 6, 2011 at 10:46 am

    This website attractive..no doubt about it. Here is a suggestion that try to include an ice cream recipe known as Peshawery Ice cream which is found in northern areas of south east Asia.

    Reply
  26. Janet@simplysogood says

    June 21, 2011 at 10:33 pm

    You should try at least once.

    Reply
  27. lana88fan says

    June 21, 2011 at 10:20 pm

    Sounds really good haven't ever tried but now that I have the recipe I will surely try. Thanks for posting recipe

    Reply
  28. Janet@simplysogood says

    June 4, 2011 at 12:20 am

    Absolutely!

    Reply
  29. Yubi says

    June 3, 2011 at 6:35 pm

    Hi, I was wondering if I could use dessicated coconut instead?

    Reply
  30. Janet@simplysogood says

    June 2, 2011 at 1:02 am

    Hi Muriel…a new friend, thanks for checking out my blog.

    Reply
  31. Janet@simplysogood says

    June 2, 2011 at 1:00 am

    …I seem to go there a lot. Thanks, Aimee

    Reply
  32. Aimee says

    June 1, 2011 at 2:57 pm

    This looks fantastic, thank you so much for sharing. I've seen people coat it in cereal, but never actually fry it. I'm glad you went there…
    Aimee

    Reply
  33. Muriel Miller says

    May 31, 2011 at 8:06 pm

    Oh my goodness this looks amazing!!! I found your blog through TK and am so glad that I did! Lovely and tons of yummy recipes. This one is definitely getting bookmarked!

    Reply
  34. Janet@simplysogood says

    May 29, 2011 at 6:57 pm

    Sounds like a delicious and much healthier version.

    Reply
  35. LCUSC says

    May 29, 2011 at 12:30 am

    I've made fried ice cream before, and I use a similar recipe….well I don't actually fry the ice cream, but it's the same effect. First I take cinnamon toast crunch and smash it up then roll the ice cream into balls covered in the cereal and call it fried ice cream.

    Reply
  36. Janet@simplysogood says

    May 24, 2011 at 3:33 am

    Well…I can't guarantee it will be the same as the one you had in the Thai restaurant, but it is good either way.

    Reply
  37. Anonymous says

    May 23, 2011 at 7:41 pm

    I hope its the same as the one I had. The forst time i had it was in a Thai restaurant in Boston

    Reply
  38. jalalHB says

    May 23, 2011 at 2:30 pm

    Wow!! I always long for baked alaska – but here is something very different to try. thanks for this simple and easy, yet delicious looking recipe.

    Reply
  39. spreadsomeawesome says

    May 23, 2011 at 11:05 am

    Wow! I've had fried ice cream but I have no idea how to make one. Now, I know. Thanks!

    Reply
  40. i HATE myself!!! says

    May 20, 2011 at 9:44 pm

    YUM… btw, the fried ice cream i had back in msia was wrapped in bread… tee-hee… but yours still looked nicer… om nom nom nom

    Reply
  41. little daisy says

    May 18, 2011 at 1:00 am

    Wow!

    This looks delicious. The last time I had fried ice cream was few years back when I was still in college. Brings back memories… ^_^

    Reply
  42. Janet@simplysogood says

    May 17, 2011 at 4:24 pm

    You are so welcome.

    Reply
  43. Anonymous says

    May 17, 2011 at 1:18 pm

    Thanks for the tip on the jars..never thought to search there…did see them on "America's worst cooks, and had been searching since. Thanks for helping me to find them.

    Reply
  44. Anonymous says

    May 17, 2011 at 3:52 am

    OMG !!! 2 OF MY FAVORITE THINGS IN THE WORLD.
    FRIED FOOD AND ICE CREAM. UGH..i'M AFRAID I MIGHT HAVE TO TRY THIS. WHY DON'T YOU SEE THIS AT THE FAIRS. THEY HAVE FRIED EVERYTHING ELSE!!!

    Reply
  45. Janet@simplysogood says

    May 17, 2011 at 2:52 am

    I'm so glad you stumbled upon me!

    I use a Nikon D80. I love it. It does all the work. I seriously don't know what I'm doing…I just point and shoot and cross my fingers that something turns out…really!

    Reply
  46. Darbi says

    May 16, 2011 at 11:54 pm

    I love this! Your explanation is great and your pictures have me drooling!! Can't wait to try this. Just "stumbled upon" this blog and it'll be a favorite subscription!

    Do you mind me asking what kind of camera you use for your pics?

    Reply
  47. Janet@simplysogood says

    May 16, 2011 at 4:53 pm

    I purchased the container at Ikea. I think it cost around $3.99 – $4.99ish. I purchased the cinnamon from Costco and used my Martha Stewart (pre-prison) label maker. Love the containers. It organized my cupboards last year using the Ikea jars. They come in three different sizes. Love them.

    Reply
  48. Janet@simplysogood says

    May 16, 2011 at 4:49 pm

    Hi Anonymous, The ice cream shouldn't splash or spatter much. The coating protects the ice cream from coming in contact with the oil. It's a very quick process. If you leaving the ice cream in the oil longer than 30 seconds it will start to melt and spatter like crazy. Just be quick. Also, if you have any ice crystals present around the coating it will splash as well. Good luck.

    Reply
  49. Janet@simplysogood says

    May 16, 2011 at 4:44 pm

    Christina, Thank you for catching my typo. It should be 365 degrees. I have corrected the error in the recipe directions.

    Reply
  50. Anonymous says

    May 16, 2011 at 2:45 pm

    Recipe sounds great…but I have been trying to find that container and cover that you have your cinnamon stored in…looked everywhere on the interent. Can you help?

    Reply
  51. Anonymous says

    May 16, 2011 at 7:20 am

    It looks delicious! But I have a doubt… Does the oil splash a lot when frying? 'Cause of the temperature of the ice cream and such. 🙂

    Reply
  52. Anonymous says

    May 16, 2011 at 5:17 am

    i've saw fried icecream actually being sold in taiwan a year ago. but never tried myself.thanks for the tip.

    Reply
  53. Cristina says

    May 16, 2011 at 3:31 am

    Hi Janet!! Just wondering, the captions under the pictures say to heat the oil to 365 degrees, but the recipe at the bottom says 265, which one is it? And is the only way to do this with a cooking thermometer? Thanks!!

    Reply
  54. Legume says

    May 15, 2011 at 6:55 pm

    Looks so tempting.. droolworthy pics

    Reply
  55. Janet@simplysogood says

    May 14, 2011 at 10:33 pm

    I wish I could say that I was the genius behind this idea, but I wasn't. Who ever thought of deep frying ice cream WAS a genius.

    Reply
  56. Eva says

    May 14, 2011 at 8:06 pm

    This is complete genius!!! It looks and sounds wonderful!!!

    Reply
  57. Jane says

    May 14, 2011 at 7:36 pm

    I saw a really good fried ice cream dessert in San Diego on the Travel Channel a little while back and I wanted to go there so bad. Now I can do this at home. Thanks!

    Reply
  58. Janet@simplysogood says

    May 10, 2011 at 10:23 pm

    Ha ha not good for anyones diet, Troy.

    Reply
  59. Troy says

    May 10, 2011 at 8:52 pm

    OMG. This looks delicious, not good for my diet though!

    Reply
  60. Janet@simplysogood says

    May 9, 2011 at 6:30 pm

    HI Audra, I'm glad to be found.

    Reply
  61. Audra says

    May 9, 2011 at 4:56 pm

    Beautiful dessert and beautiful blog! Glad to have found you on stumbleupon!
    -Audra@ the-baker-chick.com

    Reply
  62. dred says

    May 8, 2011 at 6:48 am

    delicious

    Reply
  63. Janet@simplysogood says

    May 8, 2011 at 5:13 am

    Chocolate and caramel are great on the fried ice cream. I hope you try them soon. Let me know which topping you prefer. I have even seen this served with mango's. What not??

    Reply
  64. Anonymous says

    May 8, 2011 at 12:02 am

    Sounds like worth a try. I think I'd prefer
    the chocolate or caramel topping. I'm going
    to try these soon. Rene

    Reply
  65. Janet@simplysogood says

    May 7, 2011 at 1:12 pm

    I used Canola. You could use vegetable oil.

    Reply
  66. Anonymous says

    May 7, 2011 at 8:56 am

    What type of oil would you recommend?

    Reply
  67. Janet@simplysogood says

    May 6, 2011 at 7:24 pm

    Fajas colombianas, After the ice cream has been fried you can return it to the freezer until you are ready to serve. That might give you some time before it melts. Let me know if it works.

    Thanks for your comments Nick and Trisha. I hope you give it a try at least once. So great and refreshing.

    Reply
  68. Trisha says

    May 6, 2011 at 6:09 pm

    That is simply beautiful!! What a great summer recipe, too. Thank you!

    Reply
  69. Nick says

    May 6, 2011 at 4:04 pm

    First time I ever had fried ice cream was in a Vietnamese restaurant and I instantly fell in love. Been telling people the wonders of it since. Thanks for the recipe 🙂

    Reply
  70. fajas colombianas says

    May 6, 2011 at 3:57 pm

    This is interesting and mouth watering. I'd love to try these out someday. Im just afraid that I might fail because ice cream here in our country melts so fast because of the temperature. Btw, that honeyglaze made it look more amazing and yummy.

    Reply
  71. Janet@simplysogood says

    May 4, 2011 at 4:11 pm

    It's a real treat. You have to try it at least once.

    Reply
  72. Jun says

    May 4, 2011 at 7:18 am

    Wooow, this is so interesting! Never had fried ice cream before.

    Reply
  73. Chelsea says

    May 4, 2011 at 1:50 am

    I've had fried ice cream before but never known how to make it! Thank you so much for the recipe!

    Reply

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About Me

Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

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#christmascookies 
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#marzipan #almondcookies
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