A big scoop of Fried Ice Cream is a delicious and satisfying treat for any occasion. I love the crispy outer shell with the smooth, cold ice cream in the center!
Fried Ice Cream
“Fried” and “ice cream”… two of my favorite things rolled into one.. literally. This fried ice cream recipe takes a little time, but is such a delicious and satisfying treat! You will love the crunchy outer shell and the smooth cold ice cream in the middle. Add some generous portions of caramel and chocolate topping and you will be in heaven!
Tips for Making Fried Ice Cream
The most important thing to remember is that you want the ice cream to be really, really frozen! The worst thing would be to put the ice cream in to fry and having it run all over the place. If you can’t freeze the ice cream rolls overnight make sure to at least freeze them for 8 hours. If you don’t have that long, try making smaller rolls so they will freeze faster. The other thing you can do to make sure the ice cream doesn’t run is to make sure the ice cream roll is covered completely in the topping with no holes!
Other Ice Cream Treats You’ll Love
- White Chocolate Raspberry Fried Ice Cream
- Deceptively Easy Ice Cream Cake
- Pink Lemonade Ice Cream Pie
- Raspberry Almond Fudge Ice Cream Cake
How to Make Fried Ice Cream
- Scoop out medium-sized scoops of ice cream (appx. 1/2 c. size) and roll into balls (you can do this using gloves so your hands don't get all sticky). Freeze for about an hour roll.
- Meanwhile, combine corn flakes, coconut, and cinnamon and divide into two equal portions. Put one potion in a Ziploc bag to use later and put the remaining portion in a bowl. Roll ice cream balls in corn flake mixture. Put on a plate, cover with plastic wrap and freeze overnight.
- Coat ice cream balls with corn syrup and roll in remaining mixture (the one you put in the plastic bag). You want the balls completely coated, so if needs be, re-coat the balls with corn syrup and roll again in the mixture.
- Freeze another hour or so. Heat oil in a large pot or deep fryer to 400 degrees. One at a time, lower the balls into the oil and fry until golden brown (about 30-45 seconds). Remove from the oil and place in a bowl. Drizzle with chocolate and/or caramel and top whipped cream and a cherry. Repeat with the remaining ice cream balls. Serve immediately.