Fried ice cream


Although stories can vary on the origin of fried ice cream, you are more likely to find this crispy-cold treat in Asian and Mexican restaurants as both nationalities want to appropriate the recipe, which we can understand since it is so tasty!

Fried ice cream is a dessert made for people who seek the freshness of ice cream but still want to enjoy a warm crisp. Although lazy fans of this dessert have found a way to obtain the crispy texture without using oil for frying, the original recipe is made with quickly deep-fried ice cream to maintain the cold temperature.


  • 2 pounds (960 g) vanilla ice cream
  • 5 cups corn flakes
  • 1 cup unsweetened desiccated coconut
  • 1 tablespoon ground cinnamon
  • 2 eggs, beaten
  • 2 tablespoons granulated sugar
  • 1 tablespoon milk
  • Vegetable oil (for frying)


  • Step 1: Arrange ice cream balls on waxed paper-lined baking sheet. Refrigerate for 2 hours or until the ice cream will not be very hard.
  • Step 2: In a shallow mixing bowl, combine the chopped corn flakes, coconut and cinnamon. Mix well and roll frozen ice cream balls in coconut mixture until well coated. Set aside remaining coconut mixture.
  • Step 3: Refrigerate coated ice cream balls for at least 30 minutes.
  • Step 4: In another mixing bowl, combine eggs, sugar and milk. Whisk well together.
  • Step 5: Remove the ice cream balls from the freezer. Dip each ball into the egg mixture, and then roll in over the remaining coconut mixture. Refrigerate at least 2 hours.
  • Step 6: Pour enough oil (4 inches=10 cm) into deep pan.
  • Step 7: Preheat oil over medium-high heat to 356 F(180 C).
  • Step 8: When the oil is hot, carefully dip the ice cream balls. Fry for about 30 seconds until golden brown. Serve immediately.

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