How to Make Fried Ice Cream
Coat firmly frozen ice cream scoops in a seasoned crunchy crust and flash-fry them in hot oil for a crispy exterior and cold, solid center.
This guide shows how to make fried ice cream in 3 hours 30 minutes. Start with scoop and deep-freeze base balls; follow the safety notes and step checkpoints below.
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🧰 Required Tools & Equipment
- ✓ Ice cream scoop
- ✓ Baking sheet
- ✓ Parchment paper
- ✓ 3 shallow bowls
- ✓ Spider strainer or slotted metal spoon
- ✓ Deep heavy-bottom pot
- ✓ Instant-read oil thermometer
📦 Materials & Supplies
- ✓ 4 large scoops vanilla ice cream
- ✓ 3 cups crushed cornflakes
- ✓ 2 large eggs
- ✓ 2 tbsp milk
- ✓ 1 tsp ground cinnamon
- ✓ 2 tbsp granulated sugar
- ✓ 1 quart neutral high-smoke-point oil (canola or peanut)
⚠️ Safety Checkpoints & Warnings
- • Never drop wet or loose ice into hot oil; moisture causes violent oil splatter.
- • Always monitor oil temperature with a thermometer to prevent smoke point ignition.
- • Keep children and pets away from the stove during flash frying, and have a pot lid nearby to smother flare-ups.
📋 Step-by-Step Guide (6 Steps)
Scoop and Deep-Freeze Base Balls
Line a baking sheet with parchment paper. Scoop ice cream into 4 smooth, dense spheres about 2.5 to 3 inches in diameter. Place immediately into the coldest part of the freezer for at least 1 hour until completely rock-hard.
- • Firm, fully spherical ice cream balls resting on parchment paper with zero melting or softening around the base.
- • Leaving air pockets inside the scoop or not freezing long enough.
Prepare Dredging Stations
In the first shallow bowl, whisk eggs and milk until completely smooth. In the second bowl, combine finely crushed cornflakes, cinnamon, and sugar. Keep the bowls directly adjacent to minimize mess and speed up coating.
- • A smooth, pale yellow egg wash in one bowl and a uniform, finely crushed spiced cereal mixture in the other.
- • Leaving cereal flakes too large, preventing them from adhering tightly.
Apply First Breading Layer and Refreeze
Work with one ice cream ball at a time while leaving others in the freezer. Roll the frozen ball quickly into the egg wash, then roll in the crumb mixture, pressing gently with fingertips to adhere a complete coating. Return coated balls to the freezer for 30 minutes.
- • Evenly speckled crumb layer covering at least 90% of the ice cream ball's surface without bald spots.
- • Lifting the ball with warm bare hands for too long, causing surface melting.
Apply Second Protective Layer and Freeze Solid
Remove the chilled coated balls and dip them into the egg wash a second time. Roll thoroughly in the crumb mixture, firmly pressing crumbs into any visible thin spots or crevices. Freeze on the baking sheet for at least 2 full hours until entirely frozen solid.
- • A thick, dense, opaque crust encasing the entire sphere with zero white ice cream visible anywhere.
- • Rushing the final freeze; frying semi-frozen ice cream guarantees blowout in hot oil.
Heat the Frying Oil
Pour at least 3 inches of neutral oil into a heavy-bottom pot, leaving at least 3 inches of headspace from the rim. Clip on the thermometer and heat over medium-high until the oil reaches exactly 375°F to 390°F (190°C to 200°C).
- • Oil surface shimmering with thermometer steadily displaying between 375°F and 390°F.
- • Heating oil too cool (oil absorbs into crust) or too hot (burns crumbs before cooking).
Flash-Fry and Drain
Take only 1 or 2 ice cream balls directly from the freezer. Place on the spider strainer and gently lower into the 380°F oil for exactly 10 to 15 seconds until deep golden brown. Lift out immediately, drain on paper towels for 15 seconds, and serve instantly.
- • Deep golden-brown, crispy outer shell with zero molten ice cream leaking into the oil pot.
- • Leaving the ice cream in oil longer than 15 seconds, causing catastrophic melting.
Credit: inspired by an original tutorial by Zack D. Films — watch the original on YouTube.
Don’t have everything?
- No Spider strainer? Slotted metal spoon or metal pasta ladle
- No Crushed cornflakes? Crushed graham crackers, vanilla wafers, or panko breadcrumbs
- No Instant-read oil thermometer? Wooden skewer test (bubbles vigorously at 375°F)