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Fried Ice Cream

Fried Ice Cream

  • Prep

    15 m
  • Cook

    2 m
  • Ready In

    4 h
Jeri Zieman

Jeri Zieman

Vanilla ice cream with a crunchy coating. Serve with whipped cream, honey, and cherries.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 372 kcal
  • 19%
  • Fat:
  • 29.3 g
  • 45%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 150 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  1. Scoop ice cream into 8 - 1/2 cup sized balls. Place on baking sheet and freeze until firm, about 1 hour.
  2. In a shallow dish, combine cornflakes and cinnamon. In another dish, beat egg whites until foamy. Roll ice cream balls in egg whites, then in cornflakes, covering ice cream completely. Repeat if necessary. Freeze again until firm, 3 hours.
  3. In deep fryer or large, heavy saucepan, heat oil to 375 degrees F (190 degrees C).
  4. Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time, for 10 to 15 seconds, until golden. Drain quickly on paper towels and serve immediately.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

AIREDALER
386

AIREDALER

1/3/2005

MY OPINION: Ditch the corn flakes and substitute crushed vanilla wafers and you'll like this MUCH better. Also... Use peanut oil instead of veggie oil since it has about a 50 degree higher flash point and you can fry these babies quicker at higher temp for less ice cream melt.

RAPKOCH
321

RAPKOCH

2/3/2004

I used to work at a mexican restaurant that made these... We used corn syrup to coat the ice cream balls...

JENNIFER72_00
233

JENNIFER72_00

7/27/2004

This was one of the best desserts I have ever made. I made "bowls" out of small flour tortillas by pushing the centers of them slightly down into muffin tins and spacing them out so they weren't touching. Then I sprayed them with cooking spray, and baked them in a 350 degree oven for about 10 minutes (when the edges started to brown). They held their shape and didn't crack. We enjoyed eating "the bowls" as much as the ice cream! I topped them with caramel sauce, whipped cream and a cherry. I will make this very often!

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