18 Crispy Easy Fried Ice Cream Recipes Delicious

Who says you can’t have the best of both worlds? Dive into the delightful contrast of crispy and creamy with our roundup of 18 Crispy Easy Fried Ice Cream Recipes. Perfect for impressing guests or treating yourself, these recipes are as fun to make as they are to eat. Get ready to transform your dessert game with these irresistible treats that promise to be the talk of any table!

Classic Vanilla Fried Ice Cream

You won’t believe how easy it is to make this crowd-pleaser at home. Classic Vanilla Fried Ice Cream combines creamy, cold ice cream with a crispy, warm coating for a dessert that’s pure magic.

Ingredients

• 2 cups vanilla ice cream (I always go for premium brands here; the flavor difference is night and day.)
• 1 cup cornflakes, crushed (A quick pulse in the food processor gives you the perfect texture.)
• 1/2 cup granulated sugar (This is your sweet crunch—don’t skimp.)
• 1 tsp cinnamon (A hint of spice makes everything nice.)
• 2 eggs, beaten (Room temp eggs mix more smoothly.)
• 1 quart vegetable oil for frying (Keep an eye on the temperature; it’s crucial for that golden finish.)

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 dish, mix the crushed cornflakes, sugar, and cinnamon. This is your coating mixture.
3. Dip each frozen ice cream ball into the beaten eggs, then roll in the cornflake mixture until fully coated. Freeze again for 1 hour.
4. Heat the vegetable oil in a deep fryer or large pot to 375°F. Use a thermometer to ensure accuracy.
5. Fry each coated ice cream ball for about 30 seconds, until golden brown. Work quickly to prevent melting.
6. Remove with a slotted spoon and drain on paper towels. Serve immediately for the best texture contrast.

The crispy shell gives way to creamy, melting vanilla ice cream inside. Try drizzling with chocolate sauce or a sprinkle of powdered sugar for extra decadence.

Chocolate Dipped Fried Ice Cream

Who doesn’t love the contrast of hot and cold in one bite? Chocolate Dipped Fried Ice Cream is your answer.

Ingredients

• 1 pint vanilla ice cream (go for a premium brand; it makes a difference)
• 2 cups cornflakes (crushed to a fine texture, but not powder)
• 1 cup all-purpose flour (I like to sift it for a smoother coating)
• 2 eggs (room temp eggs blend better)
• 1 cup vegetable oil (for frying, keep it hot at 375°F)
• 1 cup dark chocolate chips (melted, extra for drizzling if you’re feeling fancy)

Instructions

1. Scoop 4 large balls of vanilla ice cream. Freeze for 2 hours until rock solid.
2. Roll each ice cream ball in flour, shaking off excess. This helps the egg stick.
3. Dip floured balls into beaten eggs, then coat evenly with crushed cornflakes. Freeze again for 1 hour.
4. Heat oil to 375°F in a deep fryer or heavy pot. Fry each ball for 10-15 seconds until golden. Tip: Work quickly to prevent melting.
5. Place fried balls on a wire rack over parchment paper. Freeze for 10 minutes to set.
6. Dip the top half of each ball into melted chocolate. Let excess drip off. Tip: Use a spoon for precision.
7. Return to freezer for 5 minutes to harden the chocolate. Serve immediately. Tip: A drizzle of caramel adds a nice touch.

The crunch of the cornflakes gives way to creamy ice cream, all encased in a crisp chocolate shell. Try serving on a pool of raspberry sauce for a pop of color and tartness.

Cinnamon Sugar Fried Ice Cream

Zesty and unexpected, this Cinnamon Sugar Fried Ice Cream combines warm spices with cool creaminess for a dessert that’s both comforting and exciting.

Ingredients

• 1 pint vanilla ice cream (I find premium brands hold up better to frying)
• 1 cup cornflakes, crushed (for that perfect crunch)
• 1/2 cup granulated sugar (I like to use organic for a cleaner taste)
• 2 tbsp ground cinnamon (the heart of the dish, don’t skimp)
• 2 eggs, beaten (room temp eggs mix more evenly)
• 1 quart vegetable oil for frying (peanut oil works great for a higher smoke point)

Instructions

1. Scoop ice cream into 4 large balls. Place on a baking sheet lined with parchment paper. Freeze for at least 2 hours, until very hard.
2. Mix crushed cornflakes, sugar, and cinnamon in a shallow bowl. This is your coating—make sure it’s well combined.
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. Use a thermometer to ensure accuracy—too cool and the coating will be greasy, too hot and it’ll burn.
5. Fry each ice cream ball for about 30 seconds, until golden brown. Work quickly to prevent melting.
6. Remove with a slotted spoon and drain on paper towels. Serve immediately for the best texture contrast.

The magic here is in the contrast—crispy, warm exterior gives way to cold, creamy ice cream. Try drizzling with caramel or chocolate sauce for an extra decadent touch.

Coconut Crusted Fried Ice Cream

Dessert lovers, rejoice! Coconut Crusted Fried Ice Cream combines crispy, sweet, and cold in one bite. Perfect for summer nights or when you crave something extraordinary.

Ingredients

• 2 cups vanilla ice cream (I scoop mine into balls and freeze overnight for easier handling)
• 1 cup shredded coconut (toasted adds a deeper flavor)
• 1 cup panko breadcrumbs (for that extra crunch)
• 2 eggs (whisked with a pinch of salt)
• 1/2 cup all-purpose flour (a light dusting does the trick)
• Vegetable oil for frying (enough to submerge the balls, about 2 cups)

Instructions

1. Preheat oil in a deep fryer or heavy pot to 375°F. Use a thermometer for accuracy.
2. Roll each ice cream ball in flour, shaking off excess. This helps the egg adhere better.
3. Dip floured balls into whisked eggs, then coat with a mix of panko and shredded coconut. Press gently to adhere.
4. Freeze coated balls for 15 minutes. This prevents melting during frying.
5. Fry each ball for 20-30 seconds until golden brown. Work quickly to keep the ice cream frozen inside.
6. Remove with a slotted spoon and drain on paper towels. Serve immediately.

Zesty and unexpected, the contrast of hot crust and cold center is magical. Drizzle with chocolate sauce or serve with fresh berries for added flair.

Matcha Green Tea Fried Ice Cream

Oozing with creamy goodness and a crispy exterior, Matcha Green Tea Fried Ice Cream is a dessert that surprises and delights. Perfect for those who love a contrast of temperatures and textures in their sweets.

Ingredients

• 2 cups vanilla ice cream (I like to use a premium brand for smoother texture)
• 1 tbsp matcha green tea powder (go for ceremonial grade for the best flavor)
• 1 cup panko breadcrumbs (they give the crispiest coating)
• 2 eggs (room temperature eggs mix better)
• 1 cup all-purpose flour (for dredging)
• Vegetable oil for frying (enough to submerge the balls, about 2 cups)

Instructions

1. Scoop vanilla ice cream into 4 large balls. Place on a baking sheet lined with parchment paper. Freeze for at least 2 hours until solid.
2. In a shallow bowl, whisk together matcha powder and flour. In another bowl, beat eggs. Place panko in a third bowl.
3. Roll each ice cream ball in the matcha-flour mixture, then dip in beaten eggs, and finally coat with panko. Freeze again for 1 hour.
4. Heat oil in a deep fryer or heavy pot to 375°F. Fry each ball for 20-30 seconds until golden brown. Remove quickly to avoid melting.
5. Drain on paper towels for a few seconds before serving.

TThe result is a magical dessert with a hot, crispy shell that gives way to cold, creamy ice cream. Serve immediately with a dusting of matcha powder or a drizzle of honey for an extra touch of sweetness.

Strawberry Swirl Fried Ice Cream

Craving something sweet and unexpected? Strawberry swirl fried ice cream combines creamy, cold ice cream with a crispy, warm shell for a dessert that’s all about contrast.

Ingredients

• 1 pint strawberry ice cream (I love using homemade for that fresh berry punch)
• 2 cups cornflakes, crushed (for that perfect crunch)
• 1/2 cup all-purpose flour (keeps the coating light)
• 2 eggs, beaten (room temp eggs blend smoother)
• 1/2 cup sugar (for a sweet, golden crust)
• 1 tsp cinnamon (adds a warm spice note)
• Oil for frying (peanut oil is my top pick for its high smoke point)

Instructions

1. Scoop 4 large balls of strawberry ice cream onto a baking sheet lined with parchment paper. Freeze for at least 2 hours until solid.
2. Mix crushed cornflakes, flour, sugar, and cinnamon in a shallow bowl. This is your coating mix.
3. Roll each ice cream ball in the beaten eggs, then in the coating mix, pressing gently to adhere. Freeze again for 1 hour.
4. Heat oil in a deep fryer or large pot to 375°F. The oil’s ready when a breadcrumb sizzles upon contact.
5. Fry each ice cream ball for about 30 seconds until golden brown. Work quickly to prevent melting.
6. Use a slotted spoon to transfer to a paper towel-lined plate. Serve immediately.

Unbelievable how the crispy shell gives way to the melting strawberry center. Try drizzling with chocolate sauce or serving with fresh berries for an extra touch.

Nutella Stuffed Fried Ice Cream

Dive into the ultimate dessert with Nutella Stuffed Fried Ice Cream, a crispy, creamy delight that’s surprisingly simple to make at home.

Ingredients

• 1 pint vanilla ice cream (I like using premium brands for a creamier texture)
• 1 cup Nutella (keep it at room temp for easier spreading)
• 2 cups cornflakes, crushed (for that perfect crunch)
• 1 cup all-purpose flour (I always sift mine to avoid lumps)
• 2 eggs, beaten (room temperature eggs blend better)
• 1 cup vegetable oil (for frying, peanut oil works great too)
• 1/2 cup sugar (for a sweet, crispy coating)
• 1 tsp cinnamon (adds a warm spice note)

Instructions

1. Scoop 8 small balls of vanilla ice cream onto a baking sheet lined with parchment paper. Freeze for 1 hour until solid.
2. Flatten each ice cream ball slightly, place 1 tbsp Nutella in the center, then reshape into a ball, ensuring the Nutella is fully enclosed. Freeze for another 30 minutes.
3. Mix crushed cornflakes, sugar, and cinnamon in a shallow bowl. This will be your crispy coating.
4. Roll each ice cream ball in flour, dip in beaten eggs, then coat thoroughly with the cornflake mixture. Freeze for 15 minutes to set the coating.
5. Heat vegetable oil in a deep fryer or large pot to 375°F. Fry each ball for 20-30 seconds until golden brown. Work quickly to prevent melting.
6. Serve immediately with a drizzle of Nutella on top. The contrast of the hot, crispy shell and the cold, creamy interior is magical.

Absolutely irresistible, this dessert pairs wonderfully with a shot of espresso or as a show-stopping finish to any meal. The Nutella center stays delightfully gooey, making every bite a decadent surprise.

Red Velvet Fried Ice Cream

Surprisingly simple yet utterly decadent, this Red Velvet Fried Ice Cream combines creamy, cold ice cream with a crispy, warm shell for a dessert that’s all about contrast.

Ingredients

• 1 pint red velvet ice cream (homemade or store-bought, but go for the creamiest you can find)
• 2 cups cornflakes, crushed (for that perfect crunch)
• 1/2 cup all-purpose flour (I like to sift mine to avoid lumps)
• 2 eggs, beaten (room temp eggs mix better)
• 1 tsp vanilla extract (the good stuff makes a difference)
• Oil for frying (peanut oil is my top pick for its high smoke point)

Instructions

1. Scoop the red velvet 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 and flour. In another bowl, whisk the eggs with 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 30 seconds, until golden brown. Tip: Work quickly to prevent melting.
5. Use a slotted spoon to remove the ice cream from the oil. Drain on paper towels for a few seconds. Tip: Serve immediately for the best texture contrast.

Delightfully crispy on the outside, luxuriously creamy inside, this dessert is a showstopper. Drizzle with chocolate sauce or sprinkle with powdered sugar for an extra touch of elegance.

Peanut Butter Cup Fried Ice Cream

Mouthwatering and indulgent, this Peanut Butter Cup Fried Ice Cream combines creamy, frozen delight with a crispy, golden exterior. Perfect for those who love a contrast in textures and a rich peanut butter chocolate flavor.

Ingredients

• 2 cups vanilla ice cream (I always go for a high-quality, creamy brand)
• 1 cup crushed peanut butter cups (about 8 mini cups, crushed roughly for texture)
• 1 cup cornflakes, finely crushed (gives the perfect crunch)
• 1/2 cup all-purpose flour (for that essential crispy coating)
• 2 eggs, beaten (room temp eggs mix better)
• 1 quart vegetable oil for frying (keep it hot at 375°F for best results)

Instructions

1. Scoop vanilla ice cream into 4 large balls. Freeze for at least 2 hours until solid.
2. Mix crushed peanut butter cups and cornflakes in a shallow bowl. Place flour and beaten eggs in separate bowls.
3. Roll each ice cream ball in flour, then dip in eggs, and coat with the peanut butter cup mixture. Freeze again for 1 hour.
4. Heat oil to 375°F in a deep fryer or heavy pot. Fry each ball for 20-30 seconds until golden. Tip: Work quickly to prevent melting.
5. Drain on paper towels for a minute. Serve immediately. Tip: A drizzle of chocolate syrup enhances the peanut butter flavor.

Velvety ice cream meets a crunchy, peanut buttery shell in this dessert. Serve with a side of whipped cream or a sprinkle of sea salt for an extra flavor kick.

Cookies and Cream Fried Ice Cream

Just when you thought cookies and cream couldn’t get any better, here comes a fried twist. This Cookies and Cream Fried Ice Cream is a crunchy, creamy dream.

Ingredients

• 2 cups vanilla ice cream (I always go for the premium stuff; it’s richer and holds up better.)
• 1 cup crushed Oreos (Double Stuf for extra creaminess.)
• 1/2 cup all-purpose flour (A pinch of salt mixed in elevates the flavor.)
• 2 eggs, beaten (Room temp eggs blend smoother.)
• 1 cup panko breadcrumbs (They give the best crunch.)
• Vegetable oil for frying (Enough to submerge the balls; peanut oil works great too.)

Instructions

1. Scoop vanilla ice cream into 4 large balls. Freeze for 1 hour until solid.
2. Roll each ice cream ball in flour, shaking off excess. This helps the egg stick.
3. Dip floured balls into beaten eggs, then coat with crushed Oreos and panko. Freeze again for 30 minutes.
4. Heat oil to 375°F in a deep fryer or heavy pot. Use a thermometer for accuracy.
5. Fry each ball for 20-30 seconds until golden. Work quickly to prevent melting.
6. Drain on paper towels. Serve immediately with extra Oreo crumbs on top.

Fantastically crispy outside, velvety inside, this dessert is a showstopper. Try drizzling with chocolate sauce or serving with whipped cream for extra decadence.

Pumpkin Spice Fried Ice Cream

Kick off fall with this Pumpkin Spice Fried Ice Cream, a crispy, creamy dessert that’s surprisingly simple to make.

Ingredients

• 2 cups vanilla ice cream (slightly softened for easier scooping)
• 1 cup crushed graham crackers (for that perfect crunch)
• 1/2 cup pumpkin puree (I always go for organic)
• 1 tsp pumpkin spice (homemade blend beats store-bought)
• 1 egg (room temp blends smoother)
• 1/2 cup flour (all-purpose works fine)
• Oil for frying (peanut oil gives the best crisp)

Instructions

1. Scoop ice cream into 4 large balls. Freeze for 1 hour until solid.
2. Mix graham crackers, pumpkin puree, and pumpkin spice in a bowl. Set aside.
3. Whisk egg in another bowl. Place flour in a third bowl.
4. Roll each ice cream ball in flour, then egg, and finally the graham cracker mix. Freeze again for 30 minutes.
5. Heat oil to 375°F in a deep fryer or heavy pot. Tip: Use a candy thermometer for accuracy.
6. Fry each ball for 15-20 seconds until golden. Tip: Work quickly to prevent melting.
7. Drain on paper towels. Serve immediately. Tip: A drizzle of caramel enhances the pumpkin spice.

Rich in flavor with a hot-cold contrast, this dessert shines when served with a sprinkle of cinnamon or a side of whipped cream.

Banana Foster Fried Ice Cream

Mouthwatering and indulgent, this Banana Foster Fried Ice Cream combines warm, caramelized bananas with crispy, cold ice cream for a dessert that’s impossible to resist.

Ingredients

• 2 ripe bananas – the spottier, the sweeter.
• 1/4 cup unsalted butter – I always use European-style for richer flavor.
• 1/2 cup brown sugar – packed tightly for that deep molasses taste.
• 1/4 cup dark rum – a splash for that authentic Foster flair.
• 1 tsp vanilla extract – pure, not imitation, makes all the difference.
• 4 cups vanilla ice cream – slightly softened for easy scooping.
• 2 cups cornflakes – crushed finely for that perfect crunch.
• 2 eggs – beaten lightly with a pinch of salt.
• 1/2 cup all-purpose flour – for dredging, keeps the coating crisp.
• Vegetable oil – for frying, about 2 inches deep in your pan.

Instructions

1. In a skillet over medium heat, melt butter. Add brown sugar, stirring until dissolved.
2. Slice bananas into 1/2-inch pieces. Add to skillet, cooking until softened, about 2 minutes.
3. Carefully add rum and vanilla extract. Ignite with a long lighter to flambé. Let flames die down naturally.
4. Scoop ice cream into 4 large balls. Freeze on a parchment-lined tray for 1 hour, until firm.
5. Roll frozen ice cream balls in flour, then dip in beaten eggs, and coat with crushed cornflakes. Freeze again for 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 on paper towels.
7. Serve immediately atop warm Banana Foster sauce. The contrast of hot and cold is key.

Not just a dessert, but an experience. The crispy shell gives way to creamy ice cream, while the banana foster adds a boozy, caramelized depth. Try serving with a drizzle of chocolate sauce for extra decadence.

Salted Caramel Fried Ice Cream

Just when you thought fried ice cream couldn’t get any better, salted caramel steps in to prove you wrong. This dessert combines crispy, warm coating with cool, creamy ice cream for a contrast that’s hard to resist.

Ingredients

• 2 cups vanilla ice cream (I like using a premium brand for extra creaminess)
• 1 cup cornflakes, crushed (gives the perfect crunch)
• 1/2 cup all-purpose flour (for that golden coating)
• 2 eggs, beaten (room temp eggs mix better)
• 1/2 cup salted caramel sauce (homemade or store-bought, but go for the thick kind)
• 1 quart vegetable oil for frying (keep an eye on the temperature)

Instructions

1. Scoop vanilla ice cream into 4 large balls. Place on a baking sheet lined with parchment paper. Freeze for at least 2 hours, until very firm.
2. In a shallow dish, mix crushed cornflakes and flour. In another dish, have beaten eggs ready.
3. Roll each ice cream ball in flour mixture, then dip in eggs, and coat again in flour mixture. Freeze for 1 more hour.
4. Heat oil in a deep fryer or large pot to 375°F. Use a thermometer to ensure accuracy.
5. Fry each ice cream ball for about 30 seconds, until golden brown. Remove quickly with a slotted spoon.
6. Drizzle with salted caramel sauce immediately. Serve right away for the best texture contrast.

Rich in flavor with a delightful crunch, this dessert is a showstopper. Try serving it with a sprinkle of sea salt on top to enhance the caramel’s sweetness.

Tiramisu Fried Ice Cream

Perfect for those who love a twist on classic desserts, this Tiramisu Fried Ice Cream combines creamy, coffee-flavored ice cream with a crispy outer shell. It’s a decadent treat that’s surprisingly simple to make at home.

Ingredients

• 1 pint tiramisu flavored ice cream (homemade or store-bought, but go for the good stuff)
• 2 cups cornflakes, crushed (for that perfect crunch)
• 1/2 cup all-purpose flour (I like to sift mine for a lighter coating)
• 2 large eggs, beaten (room temp eggs mix better)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1/4 cup granulated sugar (for a touch of sweetness in the coating)
• Vegetable oil for frying (enough to fill your pan 2 inches deep)

Instructions

1. Scoop the tiramisu ice cream into 6 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, and sugar. 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 back into the flour mixture. Ensure each ball is fully coated. Freeze for another hour.
4. Heat the vegetable oil in a deep fryer or large pot to 375°F. Use a thermometer for accuracy.
5. Fry each ice cream ball for about 30 seconds, until golden brown. Work quickly to prevent melting.
6. Remove with a slotted spoon and place on paper towels to drain. Serve immediately.

Serve this Tiramisu Fried Ice Cream with a dusting of cocoa powder or a drizzle of chocolate sauce for extra indulgence. The contrast between the hot, crispy exterior and the cold, creamy center is simply irresistible.

Mint Chocolate Chip Fried Ice Cream

Outrageously delicious and surprisingly simple, this Mint Chocolate Chip Fried Ice Cream combines cool minty freshness with a crispy, warm shell. Perfect for impressing guests or treating yourself.

Ingredients

• 2 cups mint chocolate chip ice cream (I love using a premium brand for extra creaminess)
• 1 cup cornflakes, crushed (for that perfect crunch)
• 1/2 cup granulated sugar (just the right amount of sweetness)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1 egg, beaten (room temp eggs blend better)
• Oil for frying (peanut oil is my top pick for its high smoke point)

Instructions

1. Scoop the ice cream into 4 large balls. Place on a baking sheet lined with parchment paper. Freeze for at least 2 hours, until very firm.
2. In a shallow bowl, mix crushed cornflakes and sugar. In another bowl, whisk the egg and vanilla extract.
3. Roll each ice cream ball in the egg mixture, then coat thoroughly with the cornflake mixture. Freeze again for 1 hour.
4. Heat oil in a deep fryer or large pot to 375°F. Fry each ice cream ball for 20-30 seconds, until golden brown. Tip: Work quickly to prevent melting.
5. Remove with a slotted spoon and drain on paper towels. Serve immediately. Tip: Drizzle with chocolate syrup for extra decadence.

What makes this dessert stand out is the contrast between the hot, crispy exterior and the cold, creamy center. Serve with a sprinkle of powdered sugar or alongside a warm brownie for an unforgettable treat.

Lemon Meringue Fried Ice Cream

Perfect for summer, this Lemon Meringue Fried Ice Cream combines zesty lemon with sweet, crispy meringue for a refreshing dessert.

Ingredients

• 2 cups vanilla ice cream (I like to use a high-quality brand for creamier texture)
• 1 cup all-purpose flour (keep it sifted for a lighter coating)
• 2 large eggs (room temp eggs mix better)
• 1 cup graham cracker crumbs (for that classic lemon meringue pie crust flavor)
• 1/2 cup sugar (I find granulated works best for meringue)
• 1 tbsp lemon zest (freshly grated for maximum flavor)
• Oil for frying (peanut oil is my choice for its high smoke point)

Instructions

1. Scoop vanilla ice cream into 4 large balls. Freeze for at least 2 hours until solid.
2. Whisk eggs in a bowl. In separate bowls, place flour and graham cracker crumbs.
3. Roll each ice cream ball in flour, then dip in eggs, and coat with graham cracker crumbs. Freeze again for 1 hour.
4. Heat oil to 375°F in a deep fryer or heavy pot. Tip: Use a candy thermometer for accuracy.
5. Fry each ice cream ball for 20-30 seconds until golden brown. Tip: Work quickly to prevent melting.
6. Drain on paper towels. Serve immediately with a sprinkle of lemon zest and sugar on top. Tip: For extra flair, torch the meringue lightly before serving.

Zesty lemon cuts through the sweetness, while the crispy exterior gives way to creamy ice cream. Try serving with a drizzle of raspberry coulis for a color contrast.

Blueberry Cheesecake Fried Ice Cream

Blueberry cheesecake fried ice cream combines creamy, tangy cheesecake with the crispiness of fried treats. Perfect for summer, it’s a dessert that surprises with every bite.

Ingredients

• 2 cups vanilla ice cream (I always go for the premium kind; it makes a difference.)
• 1 cup fresh blueberries (Frozen works in a pinch, but fresh gives that pop of flavor.)
• 1 cup graham cracker crumbs (Make your own for that homemade touch.)
• 1/2 cup cream cheese, softened (Room temp blends smoother.)
• 2 eggs (Large, and yes, room temp for even mixing.)
• 1 tbsp sugar (Just a touch to sweeten the deal.)
• 1 tsp vanilla extract (Pure vanilla elevates the flavor.)
• Oil for frying (Peanut oil fries up crisp and golden.)

Instructions

1. Scoop ice cream into 4 large balls. Freeze for 1 hour until solid.
2. Mix cream cheese, sugar, and vanilla until smooth. Fold in blueberries gently.
3. Roll each ice cream ball in graham cracker crumbs, then dip in beaten eggs, and crumb again. Freeze for 30 minutes.
4. Heat oil to 375°F in a deep fryer or heavy pot. Fry each ball for 30 seconds until golden. Drain on paper towels.
5. Serve immediately with a drizzle of blueberry sauce or extra crumbs on top.

The contrast between the hot, crispy exterior and the cold, creamy center is magical. For an extra twist, serve with a side of lemon curd to cut through the richness.

Espresso Crunch Fried Ice Cream

Kickstart your dessert game with this Espresso Crunch Fried Ice Cream, a bold twist on the classic that’s as fun to make as it is to eat.

Ingredients

• 2 cups vanilla ice cream (slightly softened for easy scooping)
• 1 cup crushed cornflakes (for that perfect crunch)
• 1/4 cup finely ground espresso beans (I love the deep flavor this adds)
• 1 tbsp sugar (just a touch to sweeten the deal)
• 1 egg (room temp blends smoother)
• 1/2 cup all-purpose flour (for a light, even coating)
• Oil for frying (peanut oil gives a nice, neutral base)

Instructions

1. Scoop ice cream into 4 large balls. Freeze for 1 hour until solid.
2. Mix crushed cornflakes, ground espresso, and sugar in a shallow bowl.
3. Whisk egg in another bowl. Place flour in a third bowl.
4. Roll each ice cream ball in flour, then dip in egg, and coat with cornflake mixture. Freeze for 30 minutes.
5. Heat oil to 375°F in a deep fryer or heavy pot. Fry each ball for 15-20 seconds until golden. Tip: Work quickly to prevent melting.
6. Drain on paper towels. Serve immediately. Tip: A drizzle of chocolate sauce enhances the espresso flavor.

You’ll love the contrast of the crispy shell and creamy center. Yum doesn’t even begin to cover it.

Summary

You’ve just discovered 18 irresistible ways to enjoy crispy, easy fried ice cream at home! Each recipe promises a delightful twist on this classic treat, perfect for any occasion. We’d love to hear which one becomes your favorite—drop us a comment below. Loved this roundup? Share the sweet inspiration with fellow foodies on Pinterest!