Everyone loves a good scoop of ice cream, but have you ever tried it fried? If you haven’t yet, you’re in for a rather crunchy and sweet surprise. Originating from Mexico but popularized worldwide, homemade fried ice cream is a unique culinary dessert that has stood the test of time. It brings the two culinary extremes: the frosty delight of ice cream and the golden, crunchiness of a deep-fried exterior. The result is a dessert that’s as complex in its texture as it is simple to prepare.

Creating homemade fried ice cream is easier than it might seem, but it does require some precision. It all starts with scooping out portions of your favorite ice cream (vanilla works exceptionally well due to its mellow flavor that pairs well with the crispy coating). Each scoop is then rolled in a mixture of cornflakes, typically crushed cornflakes or breadcrumbs, before being quickly fried to create a crunchy shell without melting the ice cream within.

The coldness of the ice cream is preserved by freezing the cornflakes scoops before frying, and the heat of the frying just barely reaches the interior of the ice cream. When you bite into it, you experience an explosion of cold, creamy sweetness enveloped in a warm, crispy, and slightly savory exterior. It’s an intriguing and enjoyable dessert that is certainly worth the short amount of time it takes to make. Lets take a look into what it takes to make some.

Required ingredients

Lets make some homemade fried ice cream

The process begins with scooping out four large balls of your chosen ice cream flavor. For a classic approach, vanilla is often used for its universal appeal and the way it pairs with the crunchy exterior. Once you have your ice cream scoops, place them on a baking sheet lined with parchment paper. Then place them in your freezer. They’ll need to stay there for about 2 hours, or until they’ve become firm. This initial freeze is crucial to ensure the ice cream can withstand the high-heat treatment from frying.

Preparing the coating

While the ice cream is taking its time in the freezer, turn your attention to the crunchy coating. In a shallow dish, mix crushed cornflakes with a sprinkle of cinnamon, giving the cornflakes a warm, slightly spicy undertone. In a separate dish, begin mixing eggs and milk, beating them together until they’re smoothly combined.

Start by dipping each scoop in the egg mixture, ensuring they’re evenly coated. Then, let them roll around in the cornflakes and cinnamon combo. They should emerge fully dressed in their crunchy outer shell, but if you prefer an extra layer of crunchiness, feel free to repeat the process. Once the scoops are well coated, send them back to the freezer for another hour to firm up again.

Ready the fryers

As the ice cream scoops are still in the freezer for their last hour, heat up a substantial quantity of vegetable oil in a deep fryer or a large, deep saucepan to a temperature of 375°F (190°C). This hot oil bath will serve to transform the ice cream balls into fried ice cream.

Once the ice cream is ready to go, using a slotted spoon, carefully lower an ice cream ball into the hot oil. Be mindful of the sizzling response and let the ice cream ball dance in the oil for about 20-30 seconds, until it achieves a golden brown color. Once it reaches this stage, take the ice cream out quickly and drain off the excess oil. Repeat this operation with the remaining ice cream balls.

Serving and toppings

Make sure to serve your homemade fried ice cream immediately. This way the exterior is still warm from the fryer and the interior of the ice cream is deliciously cold. And to make this treat even more tasty, crown it with your topping of choice, whether it’s a drizzle of chocolate syrup, a pour of caramel sauce, a cloud of whipped cream, or a classic cherry.

Check out our other unique dessert recipes for more inspiration. Also, make sure to check out our recipe page for more amazing recipes and ideas! Now lets get into making some easy homemade fried ice cream with the recipe below.

Easy Homemade Fried Ice Cream

Logan Warren
This homemade fried ice cream recipe combines the creamy sweetness of ice cream with a warm, crispy exterior for an intriguing and delicious dessert.
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Prep Time 30 minutes
Cook Time 2 minutes
Freezing Time 3 hours
Total Time 3 hours 32 minutes
Course Dessert
Cuisine Mexican
Servings 4 people


  • 4 scoops vanilla ice cream
  • 2 cups cornflakes crushed
  • 1 tsp ground cinnamon
  • 2 eggs large
  • 2 tbsp milk
  • 1-2 quarts vegetable oil varies


  • Scoop out four large balls of ice cream and place them on a baking sheet lined with parchment paper. Freeze for at least 2 hours, or until they're firm.
  • In a shallow dish, combine the crushed cornflakes and cinnamon. In a separate dish, beat the eggs and milk together.
  • Roll each frozen ice cream ball in the egg mixture, then roll them in the cornflake mixture, ensuring they're fully coated. For an extra thick coating, repeat the process. Freeze the coated ice cream balls for another hour.
  • Heat the vegetable oil in a deep fryer or large, deep saucepan to 375°F (190°C). Using a slotted spoon, lower an ice cream ball into the hot oil. Fry for about 20-30 seconds, until golden brown. Remove quickly and drain the oil. Repeat with the remaining ice cream balls.
  • Serve immediately, topped with your choice of chocolate syrup, caramel sauce, whipped cream, or a cherry.


  • The ice cream balls need to be really firm before frying. If they’re too soft, they might melt in the oil.
  • Remember, the frying process should be quick and the ice cream should be completely submerged. You only want to crisp up the coating, not melt the ice cream.
  • Be careful while frying the oil can splatter due to the extreme temperature difference.
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