Fried Ice Cream Sundae

For an unforgettable treat, make Fried Ice Cream Sundae!! It’s ice cream in a crunchy coating and flash-fried. Serve with your choice of toppings for a decadent treat!

Ice cream is not something I crave during the cold winter of Massachusetts. But when it’s in the form of a fried ice cream sundae, I make exceptions. Yes, it’s that good!!

Fried ice cream allows you to savor hot, cold, crunchy, melt-in-your-mouth softness in one single bite. This sundae is a fun and memorable treat. It’s great for a little self-pampering, to serve to guests, or for date night.

Fried ice cream is versatile in that you can choose from any flavor and coat it with a breading of choice. In this post, I used two different types of crushed cereal to add a crunchy layer of deliciousness to the outside of the ice cream balls. Other breadings to try are crushed graham crackers, cookies, or nuts.

Where did fried ice cream originate?

There are conflicting claims on the creation of fried ice cream. One theory is it originated in China in the 1800s. Another theory was introduced at the Chicago World’s Fair in 1893.

In the United States, fried ice cream soared in popularity when Chi-Chi’s, a Mexican restaurant chain, offered it on its menus in the 1980s. So, the next time you need a dessert idea for Cinco de Mayo, think fried ice cream!

How long does it take to make?

The steps are simple and easy. The active prep and cooking time takes about 10 minutes. Frying takes literally 15 seconds.

However, there is a good amount of refreezing time in between steps. This process takes over 3 hours. How long it takes depends on the type of ice cream, its consistency, and your freezer temp. So, if you choose a hard ice cream as opposed to a softer, and your freezer is functioning well, the time it takes to refreeze the ice cream will be shortened.

Ingredients needed:

• Ice cream—any flavor you like. Go for firmer as opposed to softer ice cream. Firmer ice creams are easier to work with and hold up longer in hot oil.
• Cereal—sweetened corn flakes and Cocoa Krispies are used in this recipe, but feel free to use other varieties. Crush the cereal into coarse crumbs with a rolling pin.
• Egg white—beaten until frothy. It’s used as a binder.
• Ice cream sundae sauces—hot fudge, chocolate sauce, strawberry, butterscotch…any flavor will do.
• Toppings—sprinkles, candy, cookies, nuts, whipped cream, cherries, etc.

Recipe highlights:

• Form two ice cream balls using 1/2 cup of ice cream each. Place in a shallow container. Freeze until firm, about 1 hour.
• Meanwhile, place the cereal in a plastic storage bag and smash it into small coarse crumbs. Transfer to a bowl.
• Just before you’re ready to bread the ice cream balls, beat egg white in a bowl until frothy.
• Dip an ice cream ball into the egg white and completely cover with the egg white. Next, completely coat with crumbs. Repeat for the second ice cream ball.

• Freeze for at least 30 minutes to firm up the ice cream and allow the crumb coating to set. Refrigerate the remaining egg whites and cereal crumbs. When the ice cream is firm, and the coating is set, apply a second coat of egg white and breading a second time. Freeze until the ice cream balls are firm, at least 2 hours.
• When ready to fry, add enough oil to a small (1.5 quart) saucepan to completely submerge the ice cream balls. Preheat to 375° F.
• Use a small kitchen spider or a heat-proof slotted spoon to place one ice cream ball into the hot oil. Fry for 15 seconds max, gently turning over after 8 seconds. Transfer onto a paper towel to quickly soak up the oil. Fry the second ball as the first.
• Immediately place each fried ice cream into a sundae glass or a bowl. Add sundae toppings as desired. Serve immediately.
• Detailed instructions are in the recipe card below.

Can you really fry ice cream?

Yes, it is absolutely possible to fry ice cream without it becoming one gooey mess. In order to be successful, there are 3 key factors to keep in mind:

• Freeze ice cream well—the firmer, the better. The ice cream should withstand the breading process without becoming mushy. Most importantly, they need to hold up under the heat during the quick fry.
• Coat well with the breading—apply two layers of egg white and crumb coating to completely encase the ice cream to protect it from the hot oil.
• Quick fry—Fry no more than 15 seconds at 375°F. Any longer may cause the ice cream to melt.

Can you freeze ice cream after frying?

Keep in mind that it’s really best enjoyed immediately. But yes, you can freeze the ice cream after it is fried if you want to make it ahead of time. Place the hot ice cream immediately into the freezer, uncovered. When it is completely cooled, place in an airtight container and freeze until ready to use.

The disadvantage to frying ahead is it will not provide you with the contrast between hot, cold, crunchy, and silky that you would get with just fried ice cream. The crumb coating will also not be as crunchy as freshly made. Don’t get me wrong, it’s pretty awesome!!

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• Ice cream sundae glasses or bowls— this set of six 5-ounce footed glass bowls.
• This ice cream spade is for making large scoops and is great for cutting through hard ice cream.
• Rolling pin—for smashing cereal into coarse crumbs.
• Small saucepan—this saucepan is a great size for frying one ice cream ball at a time. It is deep enough to submerge the ice cream completely into the oil.
• A small skimmer or spider—to lift the ice cream into and out of the hot oil.
• Pastry brush—for applying the egg wash to the ice cream balls.

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Fried Ice Cream Sundae

Author: Thao | In Good Flavor Cooking Method:Frying Cuisine:American, Mexican Courses:Dessert Recipe Keys: Dairy

Difficulty:BeginnerPrep time: 10 minutesCook time: 1 minuteRest time:3 hours 30 minutesTotal time:3 hours 41 minutesServings:2 Servings

Description

For an unforgettable treat, make Fried Ice Cream Sundae!! It’s ice cream in a crunchy coating and flash-fried. Serve with your choice of toppings for a decadent treat!

Ingredients

• 1 cup of ice cream
• 1 egg white
• 1 cup cereal (sweetened Frosted Flakes, Cocoa Krispies, or other)
• neutral oil for frying
• ice cream sundae sauce–chocolate syrup, hot fudge, strawberry sundae sauce, etc.
• whipped cream
• candy, nuts, or sprinkles for topping

Instructions

1. Form two ice cream balls using 1/2 cup of ice cream each. Place in a shallow container. Freeze until firm, about 1 hour.
2. Before removing the ice cream from the freezer, place the cereal in a plastic storage bag and smash the cereal into small coarse crumbs. Transfer to a wide bowl. In a separate bowl, beat egg white until frothy.
3. Work with one ice cream ball at a time. Dip the ice cream into the egg white and completely coat with the egg white. Use a pastry brush to help evenly apply the egg white. Place ice cream into the crumbs. Completely cover and gently pat crumbs onto the ice cream. Place the ice cream ball into the freezer. Coat the second ice cream ball in the same manner.
4. Freeze for at least 30 minutes to firm up the ice cream and allow the crumb coating to set. Refrigerate the remaining egg whites and cereal crumbs until ready to use.
5. When the ice cream is firm and the coating is set, repeat the egg white and crumb coating application a second time. Make sure to beat the egg white to bring back frothiness. After coating, freeze for at least 2 hours or until ice cream balls are firm and don’t lose their shape with gentle handling.
6. When ready to fry, add enough oil to a small (1.5 quart) saucepan to submerge the ice cream balls almost entirely. Be sure to leave at least 1 1/4-inch of space between the oil surface and the top of the pan to prevent overflow. Preheat to 375° F.
7. Work with one ice cream ball at a time, leaving the other frozen. Use a small kitchen spider or a heat-proof slotted spoon to place the ice cream into the hot oil. Fry for 15 seconds max to develop a crispy crust, turning over gently after 8 seconds. Transfer onto a paper towel to quickly soak up the oil.
8. Fry the second ball as the first.
9. Immediately place each fried ice cream into a sundae glass or bowl and add hot fudge or other sundae sauces as desired. Add whipped cream, chopped nuts, candy, and cherries as desired. Serve immediately
10. Makes 2 servings.

Notes

• This recipe makes two 3 1/4-inch fried ice cream balls, but it can easily be multiplied.
• If you don’t plan to serve the ice cream immediately after frying, place it in the freezer until ready to use. Keep in mind that you won’t have the hot, cold mouthfeel of eating it straight from the fryer.
• It’s important not to leave the ice cream in the oil for longer than the recommended time because the ice cream may become overheated and melt.
• Plating for the sundae in these images: strawberry sundae topping or hot fudge on the bottom, ice cream layer, fried ice cream, drizzle of sundae topping, whipped cream, sprinkles, and cherry on top.

Keywords:Fried Ice Cream, Mexican Dessert, Cinco De Mayo, Ice Cream Sudae, Frozen Dessert

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