I still remember the first time I tried making crispy fried ice cream. It was for a summer dinner party, and I wanted to end the meal with something truly unforgettable. As the ice cream sizzled in the hot oil for mere seconds, my kitchen filled with the most incredible aroma—a sweet, toasty scent from the golden cornflakes, mingling with the rich promise of melting chocolate. That moment of doubt (“Am I really frying ice cream?”) gave way to pure magic when I cracked open that first warm, crispy shell to find the ice cream inside perfectly cold and creamy. It’s a dessert that feels like a celebration, a delightful contradiction of temperatures and textures that never fails to bring smiles. This recipe, with its juicy strawberries and silky chocolate sauce, is my go-to for turning an ordinary evening into something special.
Why You’ll Love This Recipe
You’re going to love this recipe because it transforms simple, familiar ingredients into a restaurant-worthy dessert that’s surprisingly doable. It feels like a magic trick you get to perform in your own kitchen. The combination of the hot, crunchy exterior and the cold, velvety ice cream center is a sensory experience that’s just pure joy. Plus, it’s incredibly versatile—perfect for a date night, a family treat, or impressing guests. Trust me, the look on someone’s face when you serve them a homemade fried ice cream is worth every minute of prep.
Ingredients
- 4 large scoops of high-quality vanilla ice cream
- 2 cups cornflakes, finely crushed
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1 tablespoon milk
- 1 quart neutral oil (like vegetable or canola) for frying
- 1 cup fresh strawberries, hulled and sliced
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- A pinch of sea salt
- Whipped cream, for serving (optional)
Let’s talk ingredients for a second. The vanilla ice cream is the star, so don’t skimp here; a higher-quality, denser ice cream holds its shape infinitely better during the frying process. I learned this the hard way with a bargain-brand tub that melted into a sad puddle. The cinnamon in the cornflake crust is non-negotiable for me—it adds a warm, almost churro-like depth that pairs beautifully with the chocolate. And for the chocolate sauce, using heavy cream instead of milk makes a colossal difference in achieving that luxuriously glossy, clingy texture that coats the strawberries so perfectly.(See the next page below to continue…)