Fried Ice Cream

A couple of years ago for Family Dinner, I made Fried Ice Cream for dessert and it amazed the kids that I placed ice cream in hot oil and it didn’t melt. I love surprising them with new and exciting treats.

Each family member gets to choose what we have for Family Dinner usually by random drawing at the beginning of the year. This way, I have it on the calendar and can contact that person in my planning process to find out the menu for the month. My nephew, Dakota, chose June this year as it was his first Father’s Day. His choice – ribeyes, red potatoes, asparagus, and his favorite – Fried Ice Cream.

I posted photos and the requests came in for my recipe and how-to. Not being able to sleep has given me the opportunity to finally share this show stopper.


  • Corn Flakes or Frosted Flakes – your choice
  • Vanilla Ice Cream
  • 4 Eggs, Lightly Beaten
  • 1/2 Teaspoon, Vanilla Extract
  • Vegetable Oil
  • Toppings: Whipped Cream, Honey and Maraschino Cherries to top it off
  • Cookie sheet, parchment paper, large scoop, two bowls, candy thermometer, metal tongs, deep pot for frying & plastic wrap.

For my crew who likes more than one, I went through a large box of corn flakes and two small containers of vanilla ice cream. 

Prep & Assembly Instructions:

  • Line a cookie sheet with parchment paper. Make sure the cookie sheet will fit in your freezer.
  • I use a small food processor to crush the corn flakes. A few pulses (I believe I counted 5 quick pulses) [See photos below] of the food processor to lightly crush the flakes. I make a lot so I don’t have to stop and crush more during the dipping process and place in a shallow bowl.
  • In another bowl, lightly beat the eggs and add the vanilla extract. 

TIP: I set my assembly as ice cream, beaten egg, crushed corn flakes and cookie sheet lined with parchment paper. If you get the ice cream out too soon, it will be too soft to work with to form into balls. 

  • Scoop ice cream and quickly form into a ball. If you handle it too long, it will begin to melt.
  • Place in egg mixture
  • Roll in the crushed corn flakes
  • Place back in the egg mixture and then into the crushed corn flakes
  • Place on lined cookie sheet.
  • Repeat until you have the desired amount.
  • Place in the freezer to firm. I prep mine ahead of time so they are good and solid before frying.
  • Once firm, pull from freezer and place each ice cream ball on a piece of plastic wrap. Pull up around and twist to seal. Place back in the freezer until time to fry.

You can prepare these a day or two ahead of time.

Frying Instructions:

  • In a deep saucepan, fill with enough vegetable oil to cover the ice cream ball. Please do not fill so much that the oil overflows when the ice cream is placed into the oil. [See video below]
  • Place the candy thermometer in the oil and heat to 375 degrees.
  • Using metal tongs, GENTLY place the ice cream ball into the oil and fry around 15 seconds as it turns lightly golden brown.
  • Place in a bowl and top with whipped cream, drizzle with honey and place a cherry on top.

I would say serve immediately but if your family is anything like mine, you won’t have to worry about that portion of the instructions because they will be lined up with their spoons ready to take a bowl!


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