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Crisp on the outside and creamy within, this fried ice cream brings dessert drama you usually only get at restaurants right to your own kitchen. Vanilla ice cream is shaped into balls, rolled in a cinnamon sugar cornflake mixture for a sweet crunch, then quickly deep-fried to make a treat that practically melts in your mouth. The contrast of hot shell and cold core makes every bite unforgettable, and it is a standout for birthdays, dinner parties, or just a fun family night.
The first time I made this for my niece’s birthday, it was the surprise hit of the night. Watching everyone bite through the crispy shell and taste the icy center was pure joy and it has become a requested treat every summer since.
Ingredients
- Vanilla ice cream: use a rich high quality brand for the creamiest center
- Cornflakes or frosted flakes: crush whole flakes by hand for the best crispy texture
- Ground cinnamon: adds gentle warmth and spice choose freshly ground if you can
- Granulated sugar: boosts the sweetness and helps caramelize the shell
- Vegetable oil: perfect for high heat frying use a neutral oil like canola or peanut and be sure it is fresh
- Whipped cream: makes a light airy topping real cream works best if you have it
- Chocolate syrup: brings sundae style richness opt for a thick chocolate sauce for extra decadence
- Maraschino cherries: add classic color and a sweet pop choose bright cherries for the brightest finish
Step-by-Step Instructions
- Scoop and Freeze:
- Scoop even balls of vanilla ice cream with an ice cream scoop. Place on a parchment-lined baking sheet and freeze until totally solid for at least two hours. Keep the ice cream cold to protect it from melting during frying.
- Mix the Crunchy Coating:
- In a shallow dish combine crushed cornflakes with cinnamon and sugar. Toss together until completely blended. The small crushed bits in the mix help the coating stick firmly to the ice cream.
- Coat the Ice Cream:
- Roll each frozen ice cream ball quickly yet gently in the cornflake mixture. Make sure every part is covered and press lightly so the coating adheres well. Refreeze to set the shell before frying.
- Heat the Oil:
- Fill a deep fryer or heavy saucepan with vegetable oil and heat to three hundred seventy five degrees Fahrenheit. Use a thermometer for accuracy because hot oil is key for a fast fry that keeps ice cream cold inside.
- Fry the Ice Cream:
- Working in batches of one or two, lower coated ice cream balls into the hot oil. Fry for fifteen to thirty seconds watching closely for a golden shell. Remove right away to avoid melting the center.
- Drain and Serve:
- Use a slotted spoon to transfer fried ice cream to a paper towel lined plate. Immediately top with whipped cream, chocolate syrup, or cherries and serve so the shell is hot and the center icy cold.
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Cornflakes are my nostalgic favorite since they bring me right back to childhood breakfasts and make every bite of this dessert extra snappy. When my family gathers around to watch the quick fry, it always feels like a celebration no matter the reason.
Storage Tips
Shape and coat ice cream balls then freeze until hard on a tray. Once solid, pack in a zipper bag for up to one week. Always fry fresh if you want the play of textures. Leftovers never last long in my house but if needed, unfried balls refreeze well for another day.
Ingredient Substitutions
Swap in crispy rice cereal or crushed graham crackers for a new coating. Chocolate or coffee ice creams bring a grown up twist and dairy free coconut ice cream stands up well for vegan or lactose free eaters. A little nutmeg in the coating gives extra spice if you love baking flavors.
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Serving Suggestions
Serve fried ice cream at the end of taco night or summer barbecues where guests want to linger. Arrange toppings and fruits in small bowls—let guests dress theirs with toasted coconut, fresh berries, or a drizzle of caramel for a fun sundae bar vibe.
Cultural Notes
Many trace fried ice cream back to Mexican restaurants, but it is just as popular in state fair foods and Asian American cuisine. Its playful surprise comes from that contrast of cold and crisp—a trick that has delighted party guests of all ages every time I serve it.
Experiment with flavors and toppings after you try it once and you will see just how fun and versatile this eye-catching treat can be. It is always a crowd-pleaser and makes even the simplest night feel special.
Recipe FAQs
- → How do I keep the ice cream from melting when frying?
Freeze the coated ice cream balls until very firm before frying. Use oil heated to 375°F and fry only briefly for a crisp shell that protects the cold center.
- → Can I use different ice cream flavors?
Yes, swap vanilla for chocolate, strawberry, or other favorites to customize the dessert’s flavor profile.
- → What toppings complement this dessert best?
Popular options include whipped cream, chocolate syrup, maraschino cherries, caramel drizzle, or chopped nuts for texture and taste.
- → Is baking an alternative to frying?
Baking won’t replicate the crunchy fried crust but you can try oven-toasting for a lighter finish, though the texture will differ.
- → How should leftovers be stored?
Best served immediately; if needed, refreeze unfried coated balls. Fried leftovers may soften and lose crispness after refrigeration.
- → Can I substitute the cornflake coating?
Yes, crushed graham crackers or crispy rice cereals offer unique textures and flavors as coating alternatives.