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

  3. 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.

  4. 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.

  5. 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.

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.