There’s something absolutely magical about biting into a warm, golden crust only to find cold, creamy vanilla ice cream inside.
These Fried Ice Cream Balls are the ultimate dessert showstopper—crunchy on the outside, soft and frozen on the inside, and perfect for parties or special nights in.
The key to success? Patience. Freezing time is non-negotiable here—but trust me, it’s worth the wait!
Why You’ll Love This Recipe
A stunning contrast of hot and cold in every bite
Easy ingredients with big flavor payoff
Can be prepped ahead for events and fried last-minute
Fun to customize with toppings like whipped cream or chocolate drizzle
What You’ll Need (Ingredient Highlights)
Vanilla Ice Cream: Use a high-quality brand like Klein’s for creaminess that holds up.
Corn Flakes + Vanilla Cookies: Crushed together, they make the perfect crisp coating.
Eggs & Sugar: Help bind the crumb layer and add golden color.
Canola Oil: Neutral and high-smoke point—ideal for quick frying.
Pro Tips Before You Start
Don’t skip the freeze times—they’re essential to prevent melting in the oil.
Work fast when coating the scoops to avoid melting.
Use a thermometer if possible; frying at the right temp is key.
Fry one ball at a time for best results.
How to Make Fried Ice Cream Balls
Step 1. Scoop & Freeze
Scoop large balls of vanilla ice cream using a sturdy ice cream scooper.
Place them in a 9×13-inch baking dish.
Cover tightly and freeze for at least 1 hour, or until rock-solid.
Step 2. Prepare the Coating
In a mixing bowl, combine crushed corn flakes, cookie crumbs, and sugar.
Stir until well mixed.
Step 3. Coat the Ice Cream Balls
One by one, take frozen ice cream scoops and dip them into the crumb mixture.
Then dip into the beaten eggs, and finally into the crumbs again, fully coating each ball.
Optional: Gently roll each scoop into a perfect sphere for neat presentation.
Step 4. Freeze Again
Place the coated balls back in the freezer and freeze for at least 2 more hours, or preferably overnight.
Step 5. Fry Just Before Serving
Heat about 3 inches of canola oil in a small deep pot to 400°F (200°C).
When ready to serve, remove one ball from the freezer and immediately lower it into the hot oil.
Fry for 30 seconds, or just until golden brown. Remove quickly.
Step 6. Top and Serve
Serve immediately with whipped cream, chocolate syrup, or your favorite sundae toppings.
What to Serve It With
Chocolate or caramel sauce
Fresh fruit slices
Crushed nuts or coconut flakes
A shot of espresso for an affogato twist!
Variations / Substitutions
Try it with chocolate or coffee ice cream for a bold flavor twist
Swap corn flakes for graham crackers or crushed pretzels
Add cinnamon or nutmeg to the crumb mix for extra warmth
Make it mini! Use a cookie scoop for bite-sized versions
Storage & Leftovers
Store assembled, coated balls (unfried) in the freezer for up to 1 week
Do not refreeze once fried—always fry and serve fresh
Keep extra crumb mixture in an airtight container for future batches
FAQs
Can I use other types of cookies instead of vanilla sandwich cookies?
Yes! Graham crackers, shortbread, or even gingersnaps work well.
Is it okay to make these in advance?
Absolutely! Just prepare and coat the balls ahead of time and freeze them until ready to fry.
What if I don’t have a thermometer for the oil?
Dip a wooden chopstick or toothpick into the oil—if bubbles form immediately, the oil is ready.
Can I use an air fryer instead?
Unfortunately, no. The high, quick heat of oil is necessary to crisp the outside without melting the inside.
Do I have to use eggs in the coating?
Yes, the egg helps bind the crumb coating.
You could try a thick milk substitute, but results may vary.
Why did my ice cream melt while frying?
Likely it wasn’t frozen solid enough or the oil wasn’t hot enough.
Stick to the freezer times and temp.
Can I make these dairy-free?
Yes! Use dairy-free ice cream and cookies, and skip toppings like whipped cream or find alternatives.
Final Thoughts
Fried ice cream is the kind of dessert that gets gasps at the table—and it’s surprisingly doable at home with a little prep and planning.
That crunchy crust with cold, velvety ice cream inside is a combo I’ll never stop loving.
So go ahead and freeze a batch now—you’ll thank yourself later!
