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Homemade Fried Ice Cream

Homemade fried ice cream with corn flake crumbs and a cinnamon-sugar coating, fried only 10–15 seconds for a golden, shatteringly crispy shell. Hot, crunchy exterior meets a frozen creamy center for classic crunchy ice cream (Mexican-style fried ice cream vibes).
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Prep Time 30 minutes
Cook Time 10 minutes
Freezing 4 hours
Total Time 4 hours 40 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Ice cream balls
  • 4 vanilla ice cream large scoops
  • 2 cup corn flakes crushed
  • 2 tbsp sugar
  • 1 tbsp cinnamon
  • 2 eggs beaten
For frying and serving
  • vegetable oil for frying
  • honey for serving
  • whipped cream for serving
  • cinnamon for serving

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Freeze the ice cream
  1. Scoop large balls of vanilla ice cream onto a parchment-lined sheet, spaced apart. Freeze for at least 2 hours until very firm, so the coating can set without melting.
Make the crunchy coating
  1. Mix crushed corn flakes with cinnamon and sugar in a bowl. Set aside so each frozen ball can be coated quickly.
Egg-dip and double coat
  1. Working very quickly, dip each frozen ice cream ball in beaten eggs, then roll in the corn flake mixture, pressing to adhere. Dip again and re-roll for a thick coating so the exterior stays shatteringly crisp.
Freeze again to firm up
  1. Place the coated balls back on the parchment-lined sheet and freeze for at least 2 more hours until very firm. Keep them fully frozen so the hot oil only crisps the coating for seconds.
Fry briefly and serve
  1. Heat vegetable oil to 375°F. Fry each ball for 10–15 seconds until golden—do not cook longer or the ice cream will melt.
  2. Serve immediately with honey and whipped cream, and dust with cinnamon if desired. The contrast is best right after frying.

Notes

Pro tip: keep everything very cold and work fast during egg-dipping and coating, because any melt will make the crumbs fall off. Refrigerate coated balls do not work—keep them frozen; eat within 1 day for best crunch (freezer yes, up to 1 month in a sealed container). For a dairy-free swap, use full-fat dairy-free vanilla ice cream and freeze again until rock-solid, then fry immediately for a similar crunchy shell.