Deep Fried Ice Cream Recipe: Hot Crust, Soft Core

There are not many who wouldn’t like to scoop, melt-it-in-the-mouth and swallow loads of ice creams on a hot day, and there are also many who wouldn’t mind whether it’s sunny or rainy to reach for an ice cream, most often at the end of a meal as a dessert. Although ice cream is typically American the US and Europe are still at war about its origins. But there is no such doubts regarding the Fried ice cream, which had its roots in Mexico and now is an Americanized Mexican desert. You might not find Fried ice cream recipe in Mexican cookbooks, meaning it is not a traditional Mexican recipe.


  • 1 quart vanilla ice cream
  • 1 cup crushed frosted cornflakes
  • 1 cup sweetened coconut flakes, or 1 cup chopped walnuts, or 1 cup cookie crumbs
  • 2 large eggs
  • 2 tablespoons sugar
  • Vegetable oil, for frying
  • Hot chocolate sauce, optional
  • Whipped cream, optional


Make 4 large balls of ice cream with an ice cream scoop. Place on a waxed paper and cover with plastic wrap. Freeze for at least 2 hours.

Combine the cornflake crumbs with the coconut, walnuts or cookie crumbs (or any other preferred combination). Spread the mixture in a shallow dish, dip the ice cream balls in the crumb mixture and freeze for 30 minutes.

In a bowl, beat the eggs and sugar. Dip the coated ice cream balls into the eggs, then roll in the crumb mixture, coating completely. Freeze for 1 hour.

For a thicker crust, repeat process again.

Heat the oil in a large pot or fryer to 400 degrees F. One at a time, lower the balls into the oil and fry until golden brown. Remove from the oil and place in a dessert bowl. Drizzle with chocolate sauce and whipped cream, as desired. Repeat with the remaining ice cream.

Once your deep fried ice cream is served and you can finally bite into your fried ice cream you’ll discover it tastes hot with a crisp crust, contrasted nicely with the cold, creamy ice cream core.  Making a thicker crust by wrapping the ice cream with sponge cake before coating it with batter would probably work better.

You can also use your favored flavor toppings, if desired.

Here is another variation to the fried ice cream


  • ½ cup vegetable oil
  • 2 flour tortillas
  • ½ teaspoon cinnamon
  • 2 Tablespoons sugar
  • ¼ cup cornflake crumbs
  • 2 large scoops vanilla ice cream
  • Whipped cream in a can
  • maraschino cherries with stems

Optional toppings: honey, chocolate syrup, strawberries


  • Place a large scoop of ice cream in the corn flake crumbs and roll the ice cream around until the entire surface is evenly and completely coated with corn flake crumbs. (You should not be able to see any ice cream.)
  • Fry each deep frozen tortilla, one at a time, in hot oil over medium to high heat until crispy.
  • Combine the cinnamon and sugar in a small bowl.
  • Sprinkle half of the cinnamon mixture over both sides of the fried tortillas, coating evenly. (Not all of the sugar mixture will stick to the tortillas.)
  • Combine the other half of the cinnamon mixture with the corn flake crumbs in another small bowl.
  • Pour the corn flake mixture into a wide shallow bowl or plate.
  • Place the vanilla ice cream scoop on the center of the cinnamon/sugar-coated fried tortilla.
  • Spray whipped cream around the base of the ice cream.
  • Spray an additional pile of whipped cream on top of the ice cream.
  • Put a cherry in the top pile of whipped cream.
  • Repeat for the remaining scoop of ice cream.

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