How to Make Deep-Fried Ice Cream at Home with Clementine's

Deep-fried ice cream delivers an irresistible contrast: a hot, crispy shell wrapped around a cold, creamy center. You have probably tried deep-fried ice cream at your favorite local Mexican restaurant or even your favorite Thai restaurant. It may even be one of your favorite desserts! If you have ever wondered how to make fried ice cream, you've come to the right place. This blog details both deep-fry and no-fry methods so you can enjoy homemade fried ice cream. We will also share tips on how to avoid a deep-frying mess! With very little effort and time, you can make the best fried ice cream right now at home. Your kids will rejoice.

Vanilla ice cream (you may choose a different flavor)

4-6 cups of cornflakes (one cup of cornflakes per ice cream scoop)

3 eggs

2 tablespoons of cinnamon

4 tablespoons of granulated sugar

vegetable oil

plastic wrap

deep fryer (deep frying required)

We personally love the golden crunchy coating of fried crushed corn flake mixture found on traditional fried ice cream, but you can use any coating you desire... crushed graham crackers, panko crumbs, or cinnamon toast crunch cereal mixture, for example. 

Prepare 4-6 large pieces of plastic wrap. With clean hands scoop ice cream (about 4 ozs scoops) of frozen ice cream onto a piece of plastic wrap. Make sure to pack it densely so that when the ice cream balls go into the fryer, the center stays cold. Make 4-6 large ice cream scoops and roll ice cream balls. Next, wrap in plastic wrap, place the wrapped ice cream on a baking sheet and freeze them in the freezer for at least an hour. You want to make sure that the ice cream balls are frozen solid.

Place the cornflakes in a zipper storage bag and crush with a rolling pin. You may also use a food processor. Crush the cornflakes into smaller pieces, but not dust. Place the crushed cornflakes into a shallow dish or pan. Mix the ground cinnamon and sugar into the cornflakes and mix thoroughly. Make sure the cinnamon and sugar are evenly mixed in with the cornflake crumbs. Pro tip: add sweetened coconut to the cornflake mixture; it adds a great nutty taste and bit more crispiness when fried.

In another shallow dish, scramble the three eggs.

Take an ice cream ball (after it has been freezing for an hour) out of the freezer and unwap.

Next take the ice cream ball and roll it around in the cornflakes to coat evenly.

Then take it to the egg wash to coat evenly in the egg mixture. Roll the cold ice cream back into the cornflakes. This is the double-dip method. You may use a single-dip method by rolling the frozen ice cream ball laden with cornflakes in the beaten eggs and immediately place in the hot oil. A second layer of coating creates a thicker layer that protects the ice cream during frying. With both methods, make sure you press the crumbs firmly into the ice cream.

To flash fry the frozen ice cream set your fryer from 375 to 400 degrees Fahrenheit. Please be very careful placing the ice cream ball into the hot oil as it may pop. Don't drop the ball into the oil, as it could splash everywhere.

Fry each ball separately for 45 seconds to 1 minute, rotating the ball and making sure that all sides turn to a golden brown evenly. If the oil temperature is too cool, the crust will absorb oil and the ice cream will melt. In between frying the balls make sure the oil comes back up to at least 375 degrees Fahrenheit Place the crisp fried ice cream ball on a clean paper towel to soak up the excess oil. You are now ready to serve. This dessert is best served immediately after preparing it. Put each ice cream ball on individual plates or shallow bowls and serve with your favorite toppings (whipped cream, chocolate syrup, and a maraschino cherry on top, for example) and a spoon for a fried ice cream sundae. If you have leftovers, you can place it back in the freezer in an airtight container, but the outside layer will lose its crunchy texture.

This homemade fried ice cream is creamy vanilla ice cream coated in a buttery, toasted cornflake crust — and no deep frying mess.. No special equipment, no mess, just a crispy coating that tastes like the real thing.

• 5 cups corn flakes cereal

• ½ cup (113g) salted butter 1 stick

• 2 Tbsp granulated sugar

• 2 tsp ground cinnamon

• ⅛ tsp salt

• ¼ tsp vanilla extract

Prepare the ice cream balls and cornflakes according to the deep-fry method above.

In a medium skillet over medium heat, melt the butter. Add the crushed cornflakes, granulated sugar, cinnamon, salt, and vanilla extract to the melted butter. Cook for about 2 minutes, stirring occasionally, until the mixture becomes slightly darker in color and smells warm and toasty.

Remove the skillet from the heat and transfer the cornflake mixture to a shallow bowl. For a softer coating, roll the ice cream balls in the mixture while it is still slightly warm, or allow the mixture to cool completely for a crispier coating. Remove ice cream balls from the freezer.

Roll each ice cream ball in the cornflake mixture, gently pressing the coating onto the ice cream with your hands to ensure it is evenly covered.

Serve immediately with your desired toppings, or return the coated ice cream balls to the freezer until ready to serve.

Whether it's the deep fried or no deep fried method, we hope you have found a recipe for the perfect fried ice cream and a fun dessert.

The coating is what gives deep-fried ice cream its signature crisp shell while helping protect the frozen center from the hot oil. Corn flakes are the classic choice, but bread crumbs and even thin slices of pound cake can create deliciously different textures.

For a corn flake coating, place the cereal in a zip-top bag and crush it with a rolling pin or the bottom of a heavy glass. Aim for small, uneven crumbs rather than a fine powder—you want enough texture to create a crunchy crust while still allowing the coating to cling evenly to the ice cream. Avoid leaving large flakes, which can fall off during frying or brown too quickly.

For a more uniform, breaded crust, use commercial fine dry breadcrumbs. Their consistent texture makes it easier to completely cover the ice cream balls and creates an even, crisp shell when fried. You can also mix the breadcrumbs with cinnamon, sugar or finely chopped nuts for extra flavor.

Thin slices of pound cake offer a softer, more dessert-like alternative. Cut the cake into very thin slices, gently press or wrap them around the frozen ice cream ball, and seal any gaps before freezing again. When fried, the outside becomes golden and lightly crisp while the cake underneath stays tender, creating a warm-cake-and-cold-ice-cream contrast.

Deep-fried ice cream is already a showstopper, but the right toppings make it even better. A warm caramel sauce is a natural match for the crisp coating and cold, creamy center, while chocolate sauce, whipped cream, chopped nuts or a cherry can add even more texture and flavor.

For a quick caramel sauce, combine 1/2 cup brown sugar, 1/4 cup butter and 1/4 cup heavy cream in a small saucepan. Cook over medium heat, stirring constantly, until the butter is melted and the mixture is smooth and bubbling, about 3 to 4 minutes. Remove from the heat and stir in 1/2 teaspoon vanilla extract and a pinch of salt.

When plating, place the freshly fried ice cream on the serving dish first, then drizzle the warm caramel or chocolate sauce over the top just before serving. Finish with whipped cream or your favorite garnish, and serve immediately so you get the best contrast between the hot, crisp exterior and the frozen ice cream inside.

Deep-fried ice cream is a great make-ahead dessert because the coated ice cream balls can be prepared well in advance. Once fully coated and frozen solid, store them in an airtight freezer-safe container for up to 3 months, separating layers with parchment paper if needed.

For the best texture, wait to fry or finish the ice cream until just before serving. Frying at the last minute keeps the coating crisp and golden while the center stays cold and creamy. If you’re serving caramel, chocolate or another warm sauce, reheat it separately and drizzle it over the plated ice cream just before serving so the heat doesn’t start melting the ice cream too soon.

Deep-fried ice cream is a great make-ahead dessert because the coated ice cream balls can be prepared well in advance. Once fully coated and frozen solid, store them in an airtight freezer-safe container for up to 3 months, separating layers with parchment paper if needed.

For the best texture, wait to fry or finish the ice cream until just before serving. Frying at the last minute keeps the coating crisp and golden while the center stays cold and creamy. If you’re serving caramel, chocolate or another warm sauce, reheat it separately and drizzle it over the plated ice cream just before serving so the heat doesn’t start melting the ice cream too soon.

Deep-fried ice cream is easy to customize with different coatings, spices, ice cream flavors and mix-ins. Once you have the basic method down, try changing up the crust and center to create something completely different.

• For a Mexican-inspired variation, mix crushed corn flakes with cinnamon, sugar and shredded coconut for a warm, fragrant coating with extra crunch. Vanilla, chocolate or caramel ice cream all work especially well, and you can finish it with honey, caramel sauce or a dusting of cinnamon sugar.

• For a Thai-inspired version, coat the ice cream in fine toasted breadcrumbs for a crisp, golden exterior. Coconut, mango or Thai tea ice cream would be especially delicious here, finished with toasted coconut, crushed peanuts or a drizzle of sweetened condensed milk.

• Fruit-flavored ice creams are another fun way to lighten things up. Try strawberry ice cream with crushed shortbread, mango with toasted coconut, raspberry with chocolate cookie crumbs, or peach with a cinnamon-spiced coating. You can also experiment with mix-ins like chopped nuts, mini chocolate chips, cookie crumbs, toasted coconut or bits of candied fruit to add even more flavor and texture.

Deep-fried ice cream is all about contrast: a hot, crisp coating wrapped around a cold, creamy center. The key is to freeze the ice cream until rock hard, build a sturdy coating, and fry it quickly in properly heated oil. From classic corn flakes to breadcrumbs, pound cake and creative flavor combinations, there are plenty of ways to make it your own. Finish with your favorite sauces and toppings, serve immediately, and enjoy that irresistible mix of crunchy, warm and frozen in every bite.