how to make deep fried ice cream

Deep fried ice cream is made by freezing ice cream into firm balls, coating them in a protective crumb layer, then briefly frying them in very hot oil so the outside crisps while the center stays cold and creamy.

Quick Scoop

Deep fried ice cream is a dessert where a crunchy hot shell surrounds still-frozen ice cream, giving a hot‑and‑cold, soft‑and‑crispy contrast in every bite. Most home recipes rely on very hard‑frozen ice cream plus a thick coating (bread, cornflakes, or breadcrumbs) and a super‑quick fry of just a few seconds in oil around 175–190 °C (about 350–375 °F).

What you’ll need

• Vanilla or other firm ice cream (not soft‑serve).

• Coating base: crushed cornflakes, plain breadcrumbs, or sandwich bread with crusts removed.

• Binders: egg wash or a simple batter/slurry made from flour, a little sugar, water/milk, and vanilla.

• Oil for deep frying (neutral oils like canola, vegetable, or peanut oil work well).

• Optional flavorings and toppings: cinnamon sugar, honey, chocolate or caramel sauce, nuts, whipped cream, or fruit.

Step‑by‑step: classic crumb version

This follows the popular cornflake/breadcrumb style you often see in restaurants.

1. Shape and freeze the ice cream

1. Line a tray with baking paper.
2. Scoop firm ice cream into balls (about ⅓–½ cup each) and place them on the tray.

3. Freeze until rock hard, at least 1–2 hours; longer (overnight) is even better to help prevent melting during frying.

2. Prepare the coating

1. Crush cornflakes or other crunchy cereal into fine crumbs, or use fine dried breadcrumbs; you want a sandy, clingy texture rather than big flakes.

2. For extra flavor, mix in a little sugar and ground cinnamon, or some shredded coconut if you like.

3. In a separate bowl, whisk together:
   • 1 egg (or use two for more servings), or
   • A light batter: about ½ cup flour, a spoon or two of sugar, a splash of vanilla, and enough water or milk to make a pourable but not thin coating.

3. Double‑coat and freeze again

1. Working quickly, take one frozen ice cream ball, dip it in the egg or batter until fully coated, letting the excess drip off.

2. Roll immediately in the crumb mixture, pressing gently so the crumbs form a thick, even shell with no gaps.

3. For extra protection, repeat: dip again in egg/batter, then again in crumbs, packing them firmly around the ice cream.

4. Return coated balls to the tray and freeze until very firm, at least 3–4 hours; many detailed guides recommend a “double freeze” so the ice cream and coating are both extremely cold before frying.

4. Frying safely and quickly

1. Pour enough oil into a deep, heavy pot so the balls can be fully submerged without touching the bottom (usually several inches deep).

2. Heat the oil to about 175–190 °C (350–375 °F); using a thermometer is much safer and more reliable than guessing.

3. Set up a slotted spoon or spider and a plate lined with paper towels nearby so you can move fast.
4. Fry just 1–2 balls at a time: gently lower into the hot oil and cook for roughly 8–15 seconds, just until the outside turns golden and crisp.

5. Immediately lift out, drain briefly on paper towels, then either serve right away or pop back into the freezer for a short time if you need to hold them.

If the oil isn’t hot enough, the coating will soak up oil and the ice cream can start to leak; if it’s too hot or you leave the balls in too long, the coating may burn before serving.

Bread‑wrapped “pillow” version

Some newer viral recipes use sandwich bread as the main coating. This version is a little easier to shape and gives a soft‑inside, crisp‑outside shell.

How it works

• Two slices of bread are flattened, wrapped around a scoop of ice cream, then cut and pressed into a sealed ball before freezing and frying.

• The bread is often coated in egg and breadcrumbs for extra crunch before a very quick fry at about 175–190 °C (350–375 °F) for 10–15 seconds.

Basic steps

1. Trim crusts from soft sandwich bread and roll each slice thin with a rolling pin.

2. Place a scoop of ice cream in the center of one slice, cover with a second slice, then press or cut around a cup to form a sealed round “pocket.”

3. Make sure no ice cream is visible; press edges together firmly.
4. Wrap in plastic and freeze at least 2 hours until very firm.

5. Dip in beaten egg, roll in breadcrumbs, then fry in hot oil for about 10–15 seconds until golden.

Tips, toppings, and safety

Pro tips for success

• Use very cold, dense ice cream; lighter, airy styles melt faster.

• Keep everything cold between steps: if a ball softens while coating, pop it back in the freezer before frying.

• Always watch the pot while frying and avoid over‑crowding; deep frying is quick but needs attention.

Great topping ideas

• Honey or chocolate sauce with whipped cream, plus fresh fruit like strawberries.

• Cinnamon sugar, caramel sauce, or a drizzle of condensed milk over the hot shell for a sweeter finish.

HTML table of core steps

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<table>
  <thead>
    <tr>
      <th>Step</th>
      <th>What to do</th>
      <th>Key details</th>
    </tr>
  </thead>
  <tbody>
    <tr>
      <td>Freeze ice cream</td>
      <td>Shape into balls and freeze until very firm.</td>
      <td>At least 1–2 hours; overnight is best.[web:1][web:7]</td>
    </tr>
    <tr>
      <td>Prepare coating</td>
      <td>Crush cereal/breadcrumbs; mix optional cinnamon, sugar, coconut.</td>
      <td>Fine, even crumbs stick better than large flakes.[web:1][web:3][web:9]</td>
    </tr>
    <tr>
      <td>Coat balls</td>
      <td>Dip in egg or batter, then roll in crumbs, pressing to seal.</td>
      <td>Double coat for extra protection and crunch.[web:1][web:7]</td>
    </tr>
    <tr>
      <td>Refreeze</td>
      <td>Return coated balls to the freezer.</td>
      <td>Freeze 3–4 hours or use a “double freeze” for best results.[web:6][web:7]</td>
    </tr>
    <tr>
      <td>Fry</td>
      <td>Deep fry in hot oil until golden, then drain.</td>
      <td>Oil around 175–190 °C (350–375 °F); fry 8–15 seconds only.[web:3][web:9]</td>
    </tr>
    <tr>
      <td>Serve</td>
      <td>Top with sauces, fruit, nuts, or whipped cream.</td>
      <td>Serve immediately while outside is hot and inside is cold.[web:3][web:9]</td>
    </tr>
  </tbody>
</table>

Information gathered from public forums or data available on the internet and portrayed here.