11 Jun Fried Ice Cream Recipe
We already fry everything else. From chicken to potatoes to pork and fish, why not deep fry ice cream too! If you haven’t had fried ice cream yet, you are definitely missing out on a flavor explosion.
Fried ice cream is crispy and crunchy on the outside with a delicious creamy center that’s sure to be deemed your new favorite dessert.
What Is Fried Ice Cream?
Fried ice cream falls within the realm of dessert. Ice cream is scooped onto a cookie sheet frozen until it’s solid, then rolled into eggs and some variation of a crunchy coating. The ice cream is quickly deep-fried, hence the name fried ice cream.
Where Did Fried Ice Cream Come From?
The origin of the sweet wonder that is fried ice cream tends to be a conflicting one. Some fried ice cream enthusiasts assert that it arose out of Chicago during the 1893 Chicago World’s Fair. This is also where fried ice cream’s cousin, the ice cream sundae, was invented.
Other ice cream connoisseurs claim a Philadelphia-based business invented fried ice cream in 1894. This particular establishment described fried ice cream as a small miniature mound of ice cream encased in a thin layer of pie crust and deep-fried in lard for a few seconds until the crust was crispy.
Another claim is that it appeared more than 20 years ago in Hong Kong. Although the origins of fried ice cream seem to be unclear, the one thing we do know is it has become famous all over the world.
Fried Ice Cream Recipe
- 1 quart vanilla ice cream, slightly softened
- 3 cups plain breadcrumbs
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- ⅛ tsp ground cloves
- ½ tsp sea salt
- 1 tsp vanilla extract
- 3 large eggs
- 2 quarts oil for frying
- Scoop 1/2 cup sized domes of vanilla ice cream onto a parchment-lined cookie sheet and freeze it for 1-2 hours until they are frozen solid.
- Whisk the breadcrumbs, brown sugar, cinnamon, nutmeg, cloves, and sea salt in a shallow baking dish.
- Whisk the large eggs and vanilla extract in a separate baking dish, then dredge the ice cream balls into the eggs and spiced breadcrumbs.
- Place the ice cream balls back onto the parchment-lined cookie sheet and freeze them for 3-4 hours.
- Place the frying oil into a large saucepan and heat it over medium-high heat until it has a temperature of 375°F.
- Lower the fried ice cream balls into the hot oil with a slotted spoon and cook for 10-15 seconds until the fried ice cream is golden brown. Drain the fried ice cream on paper towels and serve them immediately.
- Only fry 1-2 ice cream balls at a time. If you overcrowd the pan, the ice cream will fall apart and melt before it's finished cooking.
- You can also use a sugary cereal like cinnamon toast crunch instead of bread crumbs for extra flavor.