Fried Ice Cream Recipe

Scoop Ice Cream

Scoop the vanilla ice cream into 6 equal balls using an ice cream scoop. Place them on a baking sheet lined with parchment paper.

Freeze Ice Cream

Cover the ice cream balls with plastic wrap and freeze for at least 2 hours, or until they are very firm.

Combine Dry Ingredients

In a mixing bowl, whisk together the all-purpose flour, cornstarch, and sugar until well blended.

Add Wet Ingredients

In another bowl, beat the eggs and then add the milk and vanilla extract. Mix well.

Combine Mixtures

Gradually add the wet mixture to the dry ingredients, whisking until smooth and lump-free. Set aside.

Prepare Breadcrumbs

Place the breadcrumbs in a shallow dish.

Dip Ice Cream Balls

Once the ice cream balls are firm, remove them from the freezer. Dip each ball into the batter, ensuring it is fully coated, then roll it in the breadcrumbs to cover completely.

Freeze Again

Place the coated ice cream balls back on the baking sheet and freeze for 30 minutes to set the coating.

Heat Oil

In a large, deep pot, heat the oil over medium-high heat until it reaches 350°F (175°C).

Fry Ice Cream Balls

Carefully place the frozen, coated ice cream balls into the hot oil, no more than 2-3 at a time. Fry for about 15-20 seconds, or until golden brown.

Remove and Drain

Using a slotted spoon, remove the fried ice cream balls from the oil and place them on a plate lined with paper towels to drain excess oil.

Plate and Garnish

Place the fried ice cream balls onto serving plates. Drizzle with chocolate sauce and top with whipped cream and chopped nuts, if desired.

Enjoy

Serve immediately while the outside is hot and crispy, and the inside is cold and creamy.