🍨 Mrs. Clay’s Fried Ice Cream 🍨
By Mrs. Clay
Some desserts just make people stop and smile — and this one always does. Fried ice cream sounds fancy, but it’s truly simple, old-fashioned magic. A crisp, golden shell gives way to cold, creamy vanilla inside — warm and cool, soft and crunchy, all at once.
I first made this dessert for Taco Tuesday, and it’s been a hit ever since. Now it’s become one of those “special request” desserts in our home — the kind that feels like a celebration every time it’s served.
❤️ What Makes Fried Ice Cream So Special
It’s the best of both worlds: comforting and impressive. The crispy coating of sweet corn flakes and cinnamon gives it the perfect crunch, while the ice cream inside stays wonderfully cold. And the best part? It’s much easier than it looks.
With a little prep time and some patience for freezing, you can have this classic dessert ready to wow your family or guests — no fancy equipment needed.
🥣 Ingredients
- 1 pint vanilla ice cream
- 2 cups finely crushed corn flakes (56g)
- 1 teaspoon ground cinnamon
- 3 teaspoons sugar
- 2 large egg whites
- Vegetable oil for frying
Toppings:
- Chocolate sauce
- Whipped cream
- Maraschino cherries
🍳 Instructions
- Chill the tray: Place a small tray in the freezer or fridge for a few minutes, then line it with wax or parchment paper.
- Scoop & freeze: Make 4 large scoops of ice cream and place them on the chilled tray. Freeze until firm, about 30 minutes.
- Prepare coatings: In one bowl, mix the corn flakes, cinnamon, and 2 teaspoons of sugar. In another, whisk the egg whites with the remaining 1 teaspoon of sugar until just frothy.
- Coat the ice cream: Roll each scoop in the corn flake mixture, then dip in the egg whites, and roll again in the flakes. Return to the tray and freeze for at least 3 hours or up to 2 days.
- Fry & serve: Heat 3 inches of oil in a small pot to 360°F. Fry one ice cream ball at a time for 8–10 seconds, until golden. Drain briefly, drizzle with chocolate sauce, top with whipped cream and a cherry, and serve immediately.
💡 Tips & Notes
- Keep an eye on your oil temperature — too hot, and the shell cracks; too cool, and it won’t crisp.
- Don’t rush the freezing! This step keeps your ice cream from melting when it hits the oil.
- Serve right away for that magical warm-meets-cold contrast.
🌷 A Sweet Little Moment
Sometimes the simplest things bring the biggest smiles. This dessert takes a little planning, but it feels like a treat from another time — sweet, homemade, and just a little whimsical. Whether it’s for Taco Tuesday or a cozy evening at home, fried ice cream never fails to make the table a little happier.
