This easy deep fried ice cream recipe features rich vanilla ice cream rolled in crushed corn flakes, coconut, and cinnamon. Top the fun dessert treat with a dollop of whipped cream, plus a drizzle of honey and fresh strawberries. Or enjoy with any of your favorite ice cream toppings!
Yes! Fried Ice Cream is a thing. With a few simple tips and easy steps, you can make this fabulous Mexican inspired deep fried ice cream dessert recipe at home.
Recipe Ingredients
- Ice cream. Homemade vanilla ice cream is simply the best!
- Corn flakes. This classic breakfast cereal is crunchy and lightly sweet.
- Flaked coconut. Adds a great nutty taste and bit more crispiness when fried.
- Cinnamon. Deep, delicious earthy spice. It balances perfectly with the sweet ice cream and cereal.
- Eggs. To double-coat the ice cream and make the exterior extra crisp.
- Milk. Combined with the egg for the wash.
- Oil. For frying.
Helpful Tips and Variations
- Use a good quality, rich ice cream. Choose any flavor that pairs well with cinnamon, coconut, and cornflakes. (Basically ANY flavor!) Homemade horchata ice cream, peach or strawberry ice cream, honey lavender ice cream, or coconut ice cream are all great ideas, to name a few. Or use your favorite store bought ice cream for an even easier fried ice cream dessert recipe!
- Make fried ice cream without corn flakes by swapping with other crunchies. Try crushed graham crackers, vanilla wafers, crushed cinnamon toast crunch or rice krispies cereal, crushed churros, or cinnamon tortilla chips.
- 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. This is the trick that keeps the ice cream from melting when you fry it.
- Use a small saucepan with high edges from frying.
- Bring oil temperature back up to 360-370℉ after frying each ice cream ball.
- Fry only one ice cream ball at a time.
- Drain immediately on absorbent paper towels. Then transfer to a plate or freeze for later.
- To make ahead, re-freeze immediately after frying on a baking sheet lined with wax paper.
How to Make Fried Ice Cream
First, Coat and Freeze the Ice Cream
- 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.
- In the meantime prepare cornflake mixture by crushing cornflakes.
- 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.
- In a shallow bowl beat the eggs and milk together. Set aside.
- 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.
- Place on a baking sheet and repeat the process for remaining balls of ice cream.
- Roll the cornflake covered ice cream balls into the egg mixture.
- Then roll them in the remaining cornflake mixture.
- 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.
Next, Fry the Ice Cream
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.
Lastly, Garnish and Enjoy!
How delicious and special does that look?
Best Ice Cream Toppings
Here are a few suggestions for how to top your Mexican fried ice cream dessert:
- Whipped cream
- Honey
- Chocolate sauce or hot fudge sauce
- Caramel sauce
- Fresh strawberries, blackberries, raspberries, pitted cherries, banana slices – or any fruit you like!
Frequently Asked Questions
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.
Freezing the balls of ice cream for several hours makes them practically rock hard. Coating them also helps to insulate the ice cream so they do not melt when frying.
Yes, to allow the ice cream to fry quickly I always fully immerse the balls in the hot oil.
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Fried Ice Cream
Mexican inspired deep-fried ice cream rolled in cornflakes, sweetened coconut, and cinnamon.
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
-
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.
-
In the meantime prepare cornflake mixture by crushing cornflakes. 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. In a shallow bowl beat the eggs and milk together. Set aside.
-
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. Place on a baking sheet and repeat the process for remaining balls of ice cream. Roll the cornflake covered ice cream balls into the egg mixture. Then roll them in the remaining cornflake mixture. 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.
-
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.
Recipe Notes
- Use a good quality, rich ice cream. Choose any flavor that pairs well with cinnamon, coconut, and cornflakes. (Basically ANY flavor!) Homemade horchata ice cream, peach or strawberry ice cream, honey lavender ice cream, or coconut ice cream are all great ideas, to name a few. Or use your favorite store bought ice cream for an even easier fried ice cream dessert recipe!
- Make fried ice cream without corn flakes by swapping with other crunchies. Try crushed graham crackers, vanilla wafers, crushed cinnamon toast crunch or rice krispies cereal, crushed churros, or cinnamon tortilla chips.
- 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. This is the trick that keeps the ice cream from melting when you fry it.
- Use a small saucepan with high edges from frying.
- Bring oil temperature back up to 360-370℉ after frying each ice cream ball.
- Fry only one ice cream ball at a time.
- Drain immediately on absorbent paper towels. Then transfer to a plate or freeze for later.
- To make ahead, re-freeze immediately after frying on a baking sheet lined with wax paper.
This recipe 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.
Nutrition facts do not include the oil the ice cream is fried in.
This is a previous post from 2011. Printable recipe card, nutrition, photos, and improvements have been made.
why didnt the icream melt?
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.
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.
I used packaged Baker's flaked coconut. There is a picture of the package above.
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.
Or even better than a restaurant.
How do you THINK a cake mix such as red velvet would do as an outside crust?
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.
hi janet how long can you store the fried icecream in you freezer before frying it?….. i.e 1 week before it expires???
I wouldn't freeze it longer than 2 weeks. One week is best.
I tried this, and it was sooo good!!! everyone loved it! thankyou!
What's not to love? Right. Thanks for sharing your success story. I love hearing success stories.
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!!
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.
THis sooo good!! I really enjoyed making it.
I agree. this is soooo good. Hooray, Cinco de Mayo is on its way.
yupp
hi , any corn flake also can?
Any type or brand of cornflakes will work. I have even used Rice Krispies when I was out of cornflakes. Good luck.
hi , can i not use cinnamon? Just the corn flakes will do?
Absolutely. I just found the cinnamon cornflakes and thought it would be fun. Plain cornflakes work great.
Question about the dropping in hot oil. Are you fully submersing the ice cream? AND What kind of pan/pot are you using?
Thanks!
I am fully immersing in oil. I have about 3 inches of oil in a cast iron pot. Hope that helps.
Lol
I think i felt hunger when i finish reading it. I need to grab something to eat.
Mouth-watering dessert..Yummy 😀
Thanks 4 the recipe.
thanks Lloyd. I'll check out your recipes.
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
You are right Emmie, sooo worth it.
I love fried ice cream, though it is fiddly and time consuming to make. But the taste is well worth it!
Sounds fabulous!
Hi there. I made this over the weekend using crushed up frosted flakes and lots of cinnamon. 🙂
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!
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?
Way to mix it up. Sounds delicious.
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.
I'll do my research to see if I can find that recipe. Sounds intriguing.
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.
You should try at least once.
Sounds really good haven't ever tried but now that I have the recipe I will surely try. Thanks for posting recipe
Absolutely!
Hi, I was wondering if I could use dessicated coconut instead?
Hi Muriel…a new friend, thanks for checking out my blog.
…I seem to go there a lot. Thanks, Aimee
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
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!
Sounds like a delicious and much healthier version.
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.
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.
I hope its the same as the one I had. The forst time i had it was in a Thai restaurant in Boston
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.
Wow! I've had fried ice cream but I have no idea how to make one. Now, I know. Thanks!
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
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… ^_^
You are so welcome.
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.
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!!!
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!
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?
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.
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.
Christina, Thank you for catching my typo. It should be 365 degrees. I have corrected the error in the recipe directions.
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?
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. 🙂
i've saw fried icecream actually being sold in taiwan a year ago. but never tried myself.thanks for the tip.
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!!
Looks so tempting.. droolworthy pics
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.
This is complete genius!!! It looks and sounds wonderful!!!
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!
Ha ha not good for anyones diet, Troy.
OMG. This looks delicious, not good for my diet though!
HI Audra, I'm glad to be found.
Beautiful dessert and beautiful blog! Glad to have found you on stumbleupon!
-Audra@ the-baker-chick.com
delicious
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??
Sounds like worth a try. I think I'd prefer
the chocolate or caramel topping. I'm going
to try these soon. Rene
I used Canola. You could use vegetable oil.
What type of oil would you recommend?
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.
That is simply beautiful!! What a great summer recipe, too. Thank you!
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 🙂
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.
It's a real treat. You have to try it at least once.
Wooow, this is so interesting! Never had fried ice cream before.
I've had fried ice cream before but never known how to make it! Thank you so much for the recipe!