Crispy Fried Ice Cream
⭐ 4.8/5 | 201 ratings · 145 community reviews · 29 user-submitted photos
This iconic crowd-favorite dessert delivers the perfect satisfying contrast: a warm, crunchy golden outer shell wrapped around cold, velvety smooth, creamy ice cream. Serve it with fluffy whipped cream, sweet honey, and a bright cherry for a show-stopping summer treat you’ll make again and again.
Recipe submitted by Jeri · Updated December 16, 2025
SaveRateShareAdd Photo
Recipe At A Glance
| Prep Time | Cook Time | Additional Freeze Time | Total Time | Servings | Yield |
|-----------|-----------|------------------------|------------|----------|-------|
| 15 mins | 10 mins | 4 hrs | 4 hrs 25 mins | 8 | 8 fried ice cream balls |
Why You’ll Love This Recipe
Rich, creamy ice cream is locked inside a sweet, crunchy cornflake crust that tastes absolutely divine
The coating is easy to customize! Many reviewers love swapping cornflakes for Cinnamon Toast Crunch for an extra spiced, sweet twist
“Tastes just like the fried ice cream you get at restaurants. So good and very easy to make!” — Allrecipes community member Shawna
Ingredients
1 quart vanilla ice cream (full-fat varieties work best for the creamiest texture)
3 cups crushed cornflakes cereal
1 teaspoon ground cinnamon
3 large egg whites
2 quarts neutral frying oil (canola or vegetable oil work perfectly)
Step-by-Step Directions
Gather all your ingredients and prep your baking sheet ahead of time for easy assembly.
Scoop ice cream into 8 equal-sized balls, each measuring roughly ½ cup.
Arrange the scooped ice cream balls on your baking sheet, then place the sheet in the freezer to chill until the balls are fully firm, about 1 hour.
While the ice cream freezes, build your coating station: mix the crushed cornflakes and ground cinnamon together in a shallow dish. In a separate small bowl, beat the egg whites until they are light and foamy.
Remove the firm ice cream balls from the freezer, and roll each one completely in the foamy egg whites to coat every surface.
Next, roll the egg white-coated ice cream balls in the cinnamon cornflake mixture, packing the crumbs on to cover the ice cream completely. Add a second layer of egg white and crumbs if you notice any gaps, then return the coated balls to the freezer to firm back up for 3 hours.
When you are ready to serve, heat the frying oil in a deep fryer or large heavy-bottomed saucepan to 375 degrees F (190 degrees C). Working in small batches of 1 to 2 balls at a time, lower the ice cream into the hot oil with a frying basket or slotted spoon. Fry for just 10 to 15 seconds, until the crust turns golden and crispy.
Drain excess oil quickly on a plate lined with paper towels, and serve immediately.
Pro Tip: Finish your fried ice cream with classic toppings: a dollop of freshly whipped cream, a drizzle of raw honey, and a maraschino cherry on top for the authentic restaurant-style experience.
