18 Delicious Easy Fried Ice Cream Recipes Amazing

Sweet, crispy, and utterly irresistible, fried ice cream is the magical dessert that combines the best of both worlds—hot and cold, crunchy and creamy. Whether you’re looking to impress guests or simply treat yourself, our roundup of 18 easy fried ice cream recipes promises to deliver mouthwatering delights with minimal fuss. Dive in and discover how to turn this exotic treat into your next kitchen adventure!

Classic Vanilla Fried Ice Cream

Vanilla fried ice cream is that magical dessert you’ve probably seen at restaurants but never thought you could make at home. Well, guess what? It’s easier than you think and just as delicious.

Ingredients

• 2 cups vanilla ice cream (slightly softened for easier handling)
• 1 cup cornflakes (crushed, for that perfect crunch)
• 1/2 cup sugar (adjust to taste)
• 1 tsp cinnamon (for a warm spice note)
• 1 egg (beaten, to help the coating stick)
• Oil for frying (enough to submerge the balls, or any neutral oil)

Instructions

1. Scoop the vanilla ice cream into 4 equal balls. Freeze for at least 2 hours, until solid.
2. Mix the crushed cornflakes, sugar, and cinnamon in a shallow bowl. This is your coating.
3. Roll each ice cream ball in the beaten egg, then in the cornflake mixture. Freeze again for 1 hour to set the coating.
4. Heat oil in a deep fryer or heavy pot to 375°F. The right temperature is key to a quick fry without melting the ice cream.
5. Fry each ball for about 10-15 seconds, just until golden. Work quickly to keep the ice cream frozen inside.
6. Serve immediately with a drizzle of honey or chocolate sauce for extra decadence.

A crispy, golden shell gives way to creamy, cold vanilla ice cream in this irresistible dessert. Try serving it with fresh berries for a pop of color and freshness.

Chocolate Dipped Fried Ice Cream

Got a craving for something sweet and crunchy with a cool surprise inside? Chocolate dipped fried ice cream is your answer. It’s the perfect mix of hot and cold, crunchy and creamy, all in one bite.

Ingredients

• 4 cups vanilla ice cream (slightly softened for easy scooping)
• 2 cups cornflakes (crushed, for that extra crunch)
• 1 cup all-purpose flour (for a light coating)
• 2 eggs (beaten, to help the coating stick)
• 1 cup chocolate chips (melted, for dipping)
• Vegetable oil for frying (or any neutral oil, enough to submerge the balls)
• 1 tsp cinnamon (optional, for a warm spice note)

Instructions

1. Scoop the vanilla ice cream into 8 balls, about 1/2 cup each. Place them on a baking sheet lined with parchment paper and freeze for at least 2 hours, until solid.
2. In three separate bowls, place the flour, beaten eggs, and crushed cornflakes mixed with cinnamon.
3. Roll each ice cream ball first in flour, then dip into the eggs, and finally coat with the cornflake mixture. Freeze again for 1 hour to set the coating.
4. Heat the vegetable oil in a deep fryer or large pot to 375°F. Fry each ice cream ball for about 30 seconds, until golden brown. Work quickly to prevent melting.
5. Remove with a slotted spoon and place on a paper towel-lined plate to drain any excess oil.
6. Dip the top half of each fried ice cream ball into melted chocolate. Return to the freezer for 5 minutes to set the chocolate.

Here’s the deal: the contrast between the warm, crispy shell and the cold, creamy ice cream is unreal. Serve them immediately for the ultimate texture experience, or drizzle with caramel for an extra decadent touch.

Strawberry Glazed Fried Ice Cream

Picture this: a crispy, golden shell giving way to a creamy, cold center, all dressed up in a sweet strawberry glaze. It’s the kind of dessert that turns heads and disappears fast at any gathering.

Ingredients

• 1 pint vanilla ice cream (use high-quality for best texture)
• 2 cups cornflakes, crushed (about 4 cups whole)
• 1/2 cup granulated sugar
• 1 tsp cinnamon
• 2 eggs, beaten (large eggs work best)
• 1 cup strawberries, pureed (fresh or frozen)
• 1/2 cup powdered sugar (sifted to avoid lumps)
• 1 tbsp lemon juice (adjust to taste)
• Vegetable oil for frying (or any neutral oil)

Instructions

1. Scoop the vanilla ice cream into 6 large balls. Place them on a baking sheet lined with parchment paper and freeze for at least 2 hours, until very firm.
2. In a shallow bowl, mix the crushed cornflakes, granulated sugar, and cinnamon. This will be your coating.
3. Roll each ice cream ball in the beaten eggs, then in the cornflake mixture, pressing gently to adhere. Freeze again for 1 hour to set the coating.
4. Heat oil in a deep fryer or large pot to 375°F. Fry each ice cream ball for 10-15 seconds, just until golden. Remove quickly and drain on paper towels.
5. Whisk together the strawberry puree, powdered sugar, and lemon juice until smooth. Drizzle over the fried ice cream balls just before serving.

Serve immediately for that magical contrast of hot and cold. The glaze adds a fruity brightness that cuts through the richness, making each bite irresistible. Try serving on a pool of extra strawberry sauce for an extra wow factor.

Cinnamon Sugar Fried Ice Cream

Let’s dive into making Cinnamon Sugar Fried Ice Cream, a dessert that sounds impossible but is utterly magical. You’ll love the crispy, warm exterior that gives way to cold, creamy ice cream—it’s a game-changer for your dessert repertoire.

Ingredients

• 1 pint vanilla ice cream (or your favorite flavor)
• 2 cups cornflakes, crushed (for extra crunch)
• 1/2 cup granulated sugar (adjust to sweetness preference)
• 1 tbsp ground cinnamon (for that warm spice kick)
• 2 eggs, beaten (helps the coating stick)
• 1/2 cup all-purpose flour (for dredging)
• Vegetable oil for frying (or any neutral oil with a high smoke point)

Instructions

1. Scoop the ice cream into 4 large balls. Place them on a baking sheet lined with parchment paper and freeze for at least 2 hours, until very firm.
2. In a shallow bowl, mix the crushed cornflakes, sugar, and cinnamon. This will be your crunchy coating.
3. Set up a dredging station: one bowl with flour, one with beaten eggs, and one with the cornflake mixture.
4. Roll each ice cream ball first in flour, then dip in egg, and finally coat with the cornflake mixture. Freeze again for 1 hour to set the coating.
5. Heat oil in a deep fryer or large pot to 375°F. The oil should be hot enough to fry the coating quickly without melting the ice cream.
6. Fry each ice cream ball for about 30 seconds, until golden brown. Use a slotted spoon to remove and drain on paper towels.
7. Serve immediately. The contrast between the hot, crispy shell and the cold ice cream inside is sensational.

Vanilla ice cream works classic, but imagine the possibilities with chocolate or strawberry. Drizzle with caramel or chocolate sauce for an extra decadent touch. This dessert is all about the surprise inside—perfect for impressing guests or treating yourself.

Coconut Crusted Fried Ice Cream

Have you ever dreamed of combining the crispy, golden goodness of fried food with the cool, creamy delight of ice cream? Coconut crusted fried ice cream is your dream come true, offering a tropical twist on this fun dessert.

Ingredients

• 2 cups vanilla ice cream (slightly softened for easier handling)
• 1 cup shredded coconut (toasted for extra flavor, if you like)
• 1 cup panko breadcrumbs (for that perfect crunch)
• 2 eggs (beaten, to help the coating stick)
• 1/2 cup all-purpose flour (for dredging)
• Oil for frying (enough to submerge the balls, peanut or vegetable oil works great)
• 1 tbsp sugar (adjust to taste, optional for a sweeter crust)

Instructions

1. Scoop the vanilla ice cream into 4 large balls, place them on a baking sheet lined with parchment paper, and freeze for at least 2 hours until solid.
2. In three separate bowls, place the flour, beaten eggs, and a mix of shredded coconut and panko breadcrumbs.
3. Roll each ice cream ball first in the flour, then dip into the eggs, and finally coat with the coconut-panko mixture. Freeze again for 1 hour to set the coating.
4. Heat oil in a deep fryer or large pot to 375°F. Fry each ice cream ball for about 30 seconds until golden brown. Work quickly to prevent melting.
5. Use a slotted spoon to remove the fried ice cream from the oil and place it on a paper towel-lined plate to drain any excess oil.
6. Serve immediately with a drizzle of chocolate sauce or a sprinkle of powdered sugar for extra decadence.

With its crispy coconut shell giving way to meltingly soft ice cream, this dessert is a textural wonder. Try serving it with a side of fresh mango slices for a refreshing contrast.

Matcha Green Tea Fried Ice Cream

Craving something sweet with a twist? You’ve got to try this matcha green tea fried ice cream—it’s a crispy, creamy dream that’s surprisingly easy to whip up at home.

Ingredients

• 2 cups vanilla ice cream (slightly softened for easier scooping)
• 1/2 cup all-purpose flour (for a lighter coating, you can use cake flour)
• 1/4 cup matcha green tea powder (adjust for more or less matcha flavor)
• 1/2 cup panko breadcrumbs (for extra crunch)
• 1 large egg (beaten, to help the coating stick)
• 1 tbsp water (to thin the egg wash if needed)
• Oil for frying (vegetable or canola oil works best)

Instructions

1. Scoop the vanilla ice cream into 4 equal balls, place on a baking sheet lined with parchment paper, and freeze for at least 2 hours until solid.
2. In a shallow bowl, mix the flour and matcha powder. In another bowl, beat the egg with water. Place panko in a third bowl.
3. Roll each ice cream ball first in the matcha flour mixture, then dip into the egg wash, and finally coat with panko crumbs. Freeze again for 1 hour.
4. Heat oil in a deep fryer or heavy pot to 375°F. Fry each ice cream ball for about 20-30 seconds until golden brown. Work quickly to prevent melting.
5. Use a slotted spoon to remove the fried ice cream from the oil, drain on paper towels for a few seconds, and serve immediately.

Light and crispy on the outside, with a cold, creamy center, this matcha fried ice cream is a showstopper. Drizzle with honey or sprinkle with powdered sugar for an extra sweet touch.

Peanut Butter Swirl Fried Ice Cream

You’ve probably heard of fried ice cream, but have you tried it with a peanut butter swirl? It’s a game-changer. This recipe combines the crispy, warm exterior of fried ice cream with the creamy, nutty goodness of peanut butter for a dessert that’s downright irresistible.

Ingredients

• 2 cups vanilla ice cream (slightly softened for easier scooping)
• 1/2 cup creamy peanut butter (microwave for 10 seconds if too thick to swirl)
• 1 cup cornflakes (crushed to a fine texture for coating)
• 1/2 cup all-purpose flour (for dredging)
• 1 large egg (beaten, for egg wash)
• 1/2 cup sugar (for a sweet crunch)
• 1 tsp cinnamon (adds warmth to the coating)
• Vegetable oil for frying (enough to submerge the balls, about 2 cups)

Instructions

1. Scoop the vanilla ice cream into 4 large balls and place them on a parchment-lined tray. Freeze for at least 2 hours, until solid.
2. While the ice cream freezes, mix the crushed cornflakes, sugar, and cinnamon in a shallow bowl. Set aside.
3. Once the ice cream balls are frozen, roll each one in flour, dip in the beaten egg, then coat with the cornflake mixture. Freeze again for 1 hour to set the coating.
4. Heat the vegetable oil in a deep fryer or heavy pot to 375°F. Fry each ice cream ball for about 30 seconds, until golden brown. Use a slotted spoon to remove and drain on paper towels.
5. Immediately drizzle or swirl the peanut butter over the top of each fried ice cream ball before serving.

Get ready for a dessert that’s crispy on the outside, creamy on the inside, with a peanut butter twist that’ll have everyone asking for seconds. Serve it with a drizzle of chocolate sauce or a sprinkle of sea salt for an extra flavor boost.

Banana Foster Fried Ice Cream

Think you’ve seen all there is to banana desserts? Banana Foster Fried Ice Cream is here to prove you wrong. It’s a fun twist on the classic, combining warm, boozy bananas with crispy, cold ice cream.

Ingredients

• 2 ripe bananas, sliced (the riper, the sweeter)
• 1/4 cup brown sugar (pack it tight)
• 2 tbsp unsalted butter (or margarine for a lighter version)
• 1/4 cup dark rum (optional, but highly recommended for that authentic flavor)
• 1/2 tsp cinnamon (adjust to taste)
• 1/4 tsp nutmeg (a little goes a long way)
• 1 quart vanilla ice cream (slightly softened for easier handling)
• 2 cups cornflakes, crushed (for that perfect crunch)
• 1 egg, beaten (helps the coating stick)
• Oil for frying (peanut oil works great for high heat)

Instructions

1. In a skillet over medium heat, melt the butter. Add the brown sugar, stirring until dissolved.
2. Toss in the banana slices, cinnamon, and nutmeg. Cook for 2 minutes until bananas start to soften.
3. Carefully add the rum off the heat. Return to heat and flambé if desired, or cook for 1 minute to burn off alcohol.
4. Scoop the ice cream into 4 large balls. Freeze for 30 minutes to firm up.
5. Roll each ice cream ball in crushed cornflakes, then dip in beaten egg, and roll again in cornflakes for a double coat. Freeze for another 30 minutes.
6. Heat oil to 375°F in a deep fryer or heavy pot. Fry each ice cream ball for 10-15 seconds until golden. Drain quickly on paper towels.
7. Serve immediately over the warm banana foster mixture. Top with a sprinkle of cinnamon if you like.

Zesty and indulgent, this dessert is all about contrast—warm bananas meet cold, crispy ice cream. Try serving it with a drizzle of caramel or a scoop of whipped cream for extra decadence.

Caramel Drizzle Fried Ice Cream

Wow, have you ever tried fried ice cream? It’s like magic—crispy on the outside, cold and creamy inside. And when you add a caramel drizzle, it’s next-level delicious.

Ingredients

• 4 cups vanilla ice cream (slightly softened for easy scooping)
• 2 cups cornflakes (crushed, for that perfect crunch)
• 1/2 cup sugar (for a sweet coating)
• 1 tsp cinnamon (adds a warm spice note)
• 2 eggs (beaten, to help the coating stick)
• 1/4 cup caramel sauce (warmed, for drizzling)
• Vegetable oil for frying (enough to fill a pot 2 inches deep, or any neutral oil)

Instructions

1. Scoop the vanilla ice cream into 4 large balls. Place them on a baking sheet lined with parchment paper and freeze for at least 2 hours, until solid.
2. In a shallow bowl, mix the crushed cornflakes, sugar, and cinnamon. This is your crunchy coating.
3. Dip each ice cream ball into the beaten eggs, then roll in the cornflake mixture until fully coated. Freeze again for 1 hour to set the coating.
4. Heat the vegetable oil in a deep pot to 375°F. Use a candy thermometer to check the temperature for perfect frying.
5. Carefully lower one ice cream ball into the hot oil using a slotted spoon. Fry for about 30 seconds, until golden brown. Remove and drain on paper towels. Repeat with the remaining balls.
6. Drizzle the warm caramel sauce over the fried ice cream balls just before serving.

First bite gives you that satisfying crunch, then the cold, creamy center hits. Try serving it with a sprinkle of sea salt on the caramel for a sweet-salty twist.

Pumpkin Spice Fried Ice Cream

Just when you thought pumpkin spice couldn’t get any better, here comes Pumpkin Spice Fried Ice Cream to prove you wrong. Imagine creamy vanilla ice cream coated in a crunchy, spiced shell—yes, it’s as magical as it sounds.

Ingredients

• 2 cups vanilla ice cream (slightly softened for easier scooping)
• 1 cup crushed graham crackers (for that perfect crunch)
• 1 tbsp pumpkin pie spice (adjust to taste)
• 1/2 cup all-purpose flour (for dredging)
• 1 egg, beaten (helps the coating stick)
• Oil for frying (or any neutral oil with a high smoke point)

Instructions

1. Scoop the vanilla ice cream into 4 large balls. Place them on a baking sheet lined with parchment paper and freeze for at least 2 hours, until solid.
2. In a shallow bowl, mix the crushed graham crackers and pumpkin pie spice. In another bowl, place the flour, and in a third bowl, the beaten egg.
3. Roll each ice cream ball first in flour, then dip into the egg, and finally coat with the graham cracker mixture. Freeze again for 1 hour to set the coating.
4. Heat oil in a deep fryer or large pot to 375°F. Fry each ice cream ball for about 30 seconds, until golden brown. Use a slotted spoon to remove and drain on paper towels.
5. Serve immediately for the best contrast between the warm, crispy shell and the cold, creamy center. Tip: Drizzle with caramel or chocolate sauce for extra decadence.

Out of this world, the Pumpkin Spice Fried Ice Cream offers a delightful play of textures and flavors. Perfect for impressing guests or treating yourself on a cozy fall evening.

Red Velvet Fried Ice Cream

Ready to dive into a dessert that’s as fun to make as it is to eat? Red velvet fried ice cream combines the rich, chocolatey flavor of red velvet with the crispy, golden exterior of fried ice cream. It’s a showstopper that’s surprisingly simple to whip up at home.

Ingredients

• 1 pint red velvet ice cream (or vanilla ice cream mixed with red food coloring and cocoa powder)
• 2 cups cornflakes, crushed (for extra crunch, toast them lightly first)
• 1/2 cup all-purpose flour (for a gluten-free option, use almond flour)
• 2 large eggs, beaten (helps the coating stick)
• 1 tsp vanilla extract (enhances the flavor)
• Oil for frying (vegetable or canola oil works best)
• 1/2 cup sugar (adjust to taste)
• 1 tsp cinnamon (adds a warm spice note)

Instructions

1. Scoop the ice cream into 4 large balls. Place them on a baking sheet lined with parchment paper and freeze for at least 2 hours, until solid.
2. In a shallow bowl, mix the crushed cornflakes, flour, sugar, and cinnamon. In another bowl, whisk the eggs and vanilla extract.
3. Roll each ice cream ball in the flour mixture, then dip into the egg mixture, and roll again in the flour mixture. Freeze for another hour to set the coating.
4. Heat oil in a deep fryer or large pot to 375°F. Fry each ice cream ball for about 15-20 seconds, until golden brown. Use a slotted spoon to remove and drain on paper towels.
5. Serve immediately with a drizzle of chocolate syrup or a dollop of whipped cream for extra decadence.

Keep in mind, the magic of this dessert lies in the contrast between the warm, crispy shell and the cold, creamy center. For a festive twist, sprinkle with powdered sugar or top with fresh berries right before serving.

Lemon Zest Fried Ice Cream

Feeling adventurous in the kitchen? You’ve got to try this Lemon Zest Fried Ice Cream. It’s a crispy, creamy delight that’s surprisingly simple to whip up.

Ingredients

• 2 cups vanilla ice cream (slightly softened for easy scooping)
• 1 cup cornflakes (crushed, for that perfect crunch)
• 1/2 cup all-purpose flour (for a light coating)
• 2 eggs (beaten, to bind everything together)
• 1 tbsp lemon zest (freshly grated, for a bright flavor)
• 1/4 cup sugar (adjust to taste)
• Oil for frying (enough to submerge the balls, or any neutral oil)

Instructions

1. Scoop the vanilla ice cream into 4 large balls. Place them on a baking sheet lined with parchment paper and freeze for at least 1 hour, until solid.
2. In a shallow bowl, mix the crushed cornflakes, flour, and lemon zest. In another bowl, beat the eggs.
3. Roll each ice cream ball in the flour mixture, then dip into the beaten eggs, and roll again in the flour mixture. Ensure they’re fully coated for maximum crunch.
4. Freeze the coated balls for another 30 minutes to set the coating.
5. Heat oil in a deep fryer or large pot to 375°F. Fry each ball for about 30 seconds, until golden brown. Work quickly to prevent melting.
6. Remove with a slotted spoon and drain on paper towels. Sprinkle with sugar while still warm.

Mmm, the contrast between the hot, crispy exterior and the cold, creamy center is unreal. Serve immediately with a drizzle of honey or a sprinkle of extra lemon zest for an extra zing.

Mint Chocolate Chip Fried Ice Cream

Think you’ve seen all there is to ice cream? Think again. This Mint Chocolate Chip Fried Ice Cream is a game-changer, combining cool minty freshness with a crispy, golden shell. Perfect for those days when you want to impress or just treat yourself.

Ingredients

• 2 cups mint chocolate chip ice cream (slightly softened for easier scooping)
• 1 cup cornflakes (crushed, for that extra crunch)
• 1/2 cup all-purpose flour (for dredging)
• 2 eggs (beaten, to help the coating stick)
• 1/4 cup sugar (adjust to taste)
• 1 tsp vanilla extract (for a hint of warmth)
• Vegetable oil for frying (or any neutral oil, enough to submerge the balls)

Instructions

1. Scoop the slightly softened mint chocolate chip ice cream into 4 equal-sized balls. Freeze for at least 2 hours, until solid.
2. In a shallow bowl, mix the crushed cornflakes with sugar. In another bowl, place the flour, and in a third, the beaten eggs mixed with vanilla extract.
3. Roll each frozen ice cream ball first in flour, then dip into the egg mixture, and finally coat with the cornflake mixture. Freeze again for 1 hour to set the coating.
4. Heat vegetable oil in a deep fryer or a deep pan to 375°F. Fry each ice cream ball for about 30 seconds, until golden brown. Work quickly to prevent melting.
5. Remove with a slotted spoon and place on a paper towel-lined plate to drain any excess oil. Serve immediately.

Golden and crispy on the outside, cool and creamy on the inside, this dessert is a textural dream. Try drizzling with chocolate sauce or serving with whipped cream for an extra indulgent touch.

Cookies and Cream Fried Ice Cream

Unbelievable but true, this Cookies and Cream Fried Ice Cream is the dessert you didn’t know you needed. It’s crispy on the outside, creamy on the inside, and packed with that classic cookies and cream flavor you love.

Ingredients

• 2 cups vanilla ice cream (slightly softened for easier shaping)
• 1 cup crushed chocolate sandwich cookies (like Oreos, for maximum flavor)
• 1/2 cup all-purpose flour (for a light coating)
• 2 eggs, beaten (helps the coating stick)
• 1 cup panko breadcrumbs (for extra crunch)
• Vegetable oil for frying (or any neutral oil with a high smoke point)

Instructions

1. Scoop the slightly softened vanilla ice cream into 4 equal-sized balls. Place them on a baking sheet lined with parchment paper and freeze for at least 2 hours, until solid.
2. Roll each ice cream ball in the all-purpose flour, shaking off any excess. This helps the next layers stick better.
3. Dip the floured ice cream balls into the beaten eggs, ensuring they’re fully coated. Let any excess drip off.
4. Coat the ice cream balls in the crushed chocolate sandwich cookies, pressing gently to adhere. Freeze again for 1 hour to set the coating.
5. Heat the vegetable oil in a deep fryer or large pot to 375°F. Use a thermometer to ensure accuracy for the perfect fry.
6. Fry each ice cream ball for about 20-30 seconds, just until the outside is golden brown. Work quickly to prevent melting.
7. Remove with a slotted spoon and place on a paper towel-lined plate to drain any excess oil. Serve immediately for the best texture.

This dessert is all about contrasts—warm and crispy on the outside, cold and creamy inside. Try drizzling with chocolate sauce or serving with whipped cream for an extra indulgent touch.

Tiramisu Fried Ice Cream

Believe it or not, you can combine the creamy delight of tiramisu with the crispy magic of fried ice cream. This dessert is a game-changer for your next dinner party or just a fancy treat for yourself.

Ingredients

• 1 pint coffee ice cream (or vanilla for a milder flavor)
• 1 cup crushed ladyfingers (about 10 cookies, gives that classic tiramisu crunch)
• 1/2 cup granulated sugar (for a sweet coating)
• 1 tsp cinnamon (adds warmth, adjust to taste)
• 2 eggs (helps the coating stick)
• 1 cup vegetable oil (or any neutral oil for frying)
• 1/2 cup mascarpone cheese (for serving, optional but recommended)
• Cocoa powder (for dusting, because presentation matters)

Instructions

1. Scoop the ice cream into 4 large balls. Place them on a baking sheet lined with parchment paper and freeze for at least 2 hours, until very hard.
2. In a shallow bowl, mix the crushed ladyfingers, sugar, and cinnamon. This will be your crispy coating.
3. In another bowl, beat the eggs lightly. This acts as the glue for your coating.
4. Roll each frozen ice cream ball in the egg mixture, then in the ladyfinger mixture, ensuring it’s fully coated. Freeze again for 1 hour to set the coating.
5. Heat the oil in a deep fryer or a deep pan to 375°F. The right temperature is key to a crispy exterior without melting the ice cream.
6. Fry each ice cream ball for about 30 seconds, until golden brown. Work quickly to prevent melting.
7. Serve immediately with a dollop of mascarpone and a dusting of cocoa powder for that authentic tiramisu finish.

The contrast between the hot, crispy shell and the cold, creamy ice cream inside is unreal. Try serving it with a shot of espresso on the side for an extra kick.

Blueberry Cheesecake Fried Ice Cream

Ever had one of those days where you crave something sweet, creamy, and a little bit crunchy all at once? Well, you’re in luck because this Blueberry Cheesecake Fried Ice Cream is about to become your new favorite treat.

Ingredients

• 2 cups vanilla ice cream (slightly softened for easier scooping)
• 1 cup graham cracker crumbs (for that classic cheesecake crust flavor)
• 1/2 cup fresh blueberries (plus extra for garnish)
• 1/4 cup cream cheese, softened (makes the filling extra creamy)
• 2 eggs (beaten, for the coating)
• 1 cup panko breadcrumbs (for extra crunch)
• Vegetable oil for frying (or any neutral oil with a high smoke point)

Instructions

1. Scoop the vanilla ice cream into 4 large balls and place them on a baking sheet lined with parchment paper. Freeze for at least 1 hour, until firm.
2. In a small bowl, mix the cream cheese and blueberries until well combined. This will be your cheesecake filling.
3. Flatten each ice cream ball slightly, place a spoonful of the blueberry cream cheese mixture in the center, then re-form into a ball around the filling. Freeze again for 30 minutes.
4. Set up a breading station with the beaten eggs in one bowl and a mix of graham cracker crumbs and panko breadcrumbs in another.
5. Roll each ice cream ball in the egg, then in the crumb mixture, ensuring it’s fully coated. Freeze for another 30 minutes to set the coating.
6. Heat the vegetable oil in a deep fryer or large pot to 375°F. Fry each ice cream ball for about 30 seconds, until golden brown. Remove quickly to prevent melting.
7. Serve immediately, garnished with extra blueberries for a fresh pop of flavor.

The first bite gives you a warm, crispy shell that gives way to the cold, creamy ice cream and tangy blueberry cheesecake center. Try drizzling with a little honey or caramel sauce for an extra decadent touch.

Salted Caramel Pretzel Fried Ice Cream

Ready to dive into a dessert that’s as fun to make as it is to eat? This salted caramel pretzel fried ice cream combines crunchy, sweet, and creamy in every bite. You’ll love the contrast of textures and flavors.

Ingredients

• 2 cups vanilla ice cream (slightly softened for easier shaping)
• 1 cup crushed pretzels (for that perfect crunch)
• 1/2 cup granulated sugar (for caramelizing)
• 2 tbsp water (to help dissolve the sugar)
• 1/4 tsp sea salt (adjust to taste for that salted caramel vibe)
• 1 cup panko breadcrumbs (for extra crispiness)
• 1 large egg (beaten, for binding)
• 1/2 cup all-purpose flour (for dredging)
• Vegetable oil for frying (or any neutral oil, enough to submerge)

Instructions

1. Scoop the vanilla ice cream into 4 large balls. Place on a baking sheet lined with parchment paper and freeze for at least 2 hours, until solid.
2. In a small saucepan, combine sugar and water over medium heat. Stir until sugar dissolves, then stop stirring and let it turn a deep amber color, about 5-7 minutes. Remove from heat, stir in sea salt, and let cool slightly.
3. Roll each ice cream ball in flour, then dip into the beaten egg, and finally coat with a mixture of crushed pretzels and panko breadcrumbs. Freeze again for 30 minutes.
4. Heat oil in a deep fryer or large pot to 375°F. Fry each ice cream ball for about 30 seconds, until golden brown. Remove quickly and drain on paper towels.
5. Drizzle with the salted caramel sauce immediately before serving.

This dessert is all about the surprise of warm, crispy coating giving way to cold, creamy ice cream. Try serving it with extra pretzel bits on top for added texture.

Espresso Bean Fried Ice Cream

Very few desserts can surprise your taste buds like Espresso Bean Fried Ice Cream. It’s a cool, creamy treat with a crispy, warm shell that’s perfect for impressing guests or treating yourself.

Ingredients

• 2 cups vanilla ice cream (slightly softened for easier scooping)
• 1 cup crushed espresso beans (fine crush for a smoother coating)
• 1 cup panko breadcrumbs (for extra crunch)
• 2 eggs (whisked with a splash of water for easier dipping)
• 1 tbsp sugar (adjust to sweetness preference)
• Vegetable oil for frying (or any neutral oil with high smoke point)

Instructions

1. Scoop the vanilla ice cream into 4 large balls. Place them on a parchment-lined tray and freeze for at least 2 hours, until solid.
2. Mix the crushed espresso beans, panko breadcrumbs, and sugar in a shallow bowl. In another bowl, whisk the eggs with a splash of water.
3. Roll each ice cream ball in the egg mixture, then coat thoroughly with the espresso bean mixture. Freeze again for 1 hour to set the coating.
4. Heat vegetable oil in a deep fryer or large pot to 375°F. Fry each ice cream ball for 20-30 seconds, until golden brown. Use a slotted spoon to remove and drain on paper towels.
5. Serve immediately for the best contrast between the hot exterior and cold interior. A drizzle of chocolate sauce or a sprinkle of powdered sugar can add extra flair.

Just imagine the crunch giving way to the creamy ice cream, with the espresso beans adding a bold flavor kick. It’s a dessert that’s as fun to eat as it is to make, especially when served with a side of hot coffee for dipping.

Conclusion

Just like that, we’ve scooped up 18 deliciously easy fried ice cream recipes that promise to dazzle your taste buds and impress your guests! Whether you’re craving something classic or adventurous, there’s a recipe here for you. Don’t forget to whip up your favorite, share your thoughts in the comments, and pin this roundup on Pinterest for your next dessert adventure. Happy frying!