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READY IN 4 hr

Fried Ice Cream

Read Reviews (136)

"Vanilla ice cream with a crunchy coating. Serve with whipped cream, honey, and cherries." — Jeri Zieman

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Original recipe makes 8 balls Change Servings

1 quart vanilla ice cream
3 cups crushed cornflakes cereal
1 teaspoon ground cinnamon

3 egg whites
2 quarts oil for frying

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Directions

Scoop ice cream into 8 - 1/2 cup sized balls. Place on baking sheet and freeze until firm, about 1 hour.
In a shallow dish, combine cornflakes and cinnamon. In another dish, beat egg whites until foamy. Roll ice cream balls in egg whites, then in cornflakes, covering ice cream completely. Repeat if necessary. Freeze again until firm, 3 hours.
In deep fryer or large, heavy saucepan, heat oil to 375 degrees F (190 degrees C).
Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time, for 10 to 15 seconds, until golden. Drain quickly on paper towels and serve immediately.

Kitchen-Friendly View

PREP 15 mins
COOK 2 mins
READY IN 4 hrs

Footnotes

Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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MY OPINION: Ditch the corn flakes and substitute crushed vanilla wafers and you'll like this MUCH better. Also... Use peanut oil instead of veggie oil since it has about a 50 degree higher flash point and you can fry these babies quicker at higher temp for less ice cream melt.

—AIREDALER

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Most Helpful Critical Review

Dec 13, 2010

there's no point in frying these... cinnamon, sugar and crushed cornflakes. combine and roll your iceream in it. ChiChi's didn't call this "fried" icecream in quotations for nothing :\

—forever_donna

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178 Ratings

Feb 03, 2004

I used to work at a mexican restaurant that made these... We used corn syrup to coat the ice cream balls...

—RAPKOCH

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Jul 27, 2004

This was one of the best desserts I have ever made. I made "bowls" out of small flour tortillas by pushing the centers of them slightly down into muffin tins and spacing them out so they weren't touching. Then I sprayed them with cooking spray, and baked them in a 350 degree oven for about 10 minutes (when the edges started to brown). They held their shape and didn't crack. We enjoyed eating "the bowls" as much as the ice cream! I topped them with caramel sauce, whipped cream and a cherry. I will make this very often!

—JENNIFER72_00

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Jan 25, 2004

I looked and looked for this recipe. Thanks for making it available. I served this at a Tex-Mex dinner party, I must say it was a hit! However instead of plain Cornflakes I used Honey & Nut Cornflakes and tripled the amount of cinnamon. I put the Cornflakes in a blender to crush them, (only took a few mintues). I served it on a tortillas that were brushed with melted butter on each side, warmed in frying pan and sprinkled with cinnamon sugar. Then I topped it all will Carmel and/or Butterscotch Topping. Delicious!!! Best Desset I've had in a long time.

—MARSHALYNNE

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Nov 08, 2003

Since I moved to a small town, I haven't been able to get true fried ice cream. The Mexican restaurants here simply roll the ice cream in corn flakes. This recipe was so EASY and exactly as I remember real fried ice cream. I have been searching for this recipe and I am SO glad it was submitted! I do have one suggestion, though: buy the box of corn flake crumbs (it's next to bread crumbs in the grocery store). The crumbs are so much finer than you could make at home, and it makes a much better coating. I did dip the ice cream twice - you must have a really good coating for it to fry right. I will make this again and again and again......THANK YOU!!!

—KIMBER_SYT

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Jan 25, 2004

*** Crush the corn flakes in a blender and substitute about 1/3 volume with CRUSHED VANILLA WAFERS. It makes this 10 times better!

—BW7491

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Jun 04, 2006

This is a great recipe! I have had fried ice cream several times at a tex-mex restaurant and have been looking for a recipe that is like theirs'. I've found it! I recommend rolling the ice cream balls in the crushed flakes twice. I also find it easier to form the balls the evening before and freeze them overnight before you roll them in coating. My husband has never had fried ice cream and loved this!! 5 Stars!

—SHCMEOW

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Nutrition

Calories
372 kcal
19%

Carbohydrates
25 g
8%

Cholesterol
29 mg
10%

Fat
29.3 g
45%

Fiber
0.9 g
4%

Protein
4.4 g
9%

Sodium
150 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Fried Ice Cream

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 372
Calories from Fat: 264

% Daily Value *
Total Fat 29.3g 45 %
Saturated Fat 7.3g 36 %
Cholesterol 29mg 10 %
Sodium 150mg 6 %
Potassium 161mg 5 %
Total Carbohydrates 25g 8 %
Dietary Fiber 0.9g 4 %
Protein 4.4g 9 %
** Sugars 15.2g
Vitamin A 9 %
Vitamin C 5 %
Calcium 11 %
Iron 31 %
Thiamin 16 %
Niacin 27 %
Vitamin B6 25 %
Magnesium 4 %
Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.