Fried Ice Cream with Homemade Vanilla Ice Cream

Indulge in a delightful twist on classic ice cream with this Fried Ice Cream recipe, featuring a homemade vanilla ice cream encased in a crispy, cinnamon-infused cornflake crust. The contrast of the hot, crunchy exterior with the cold, creamy interior makes this dessert a truly unique and irresistible treat.

Why You’ll Love This: This recipe elevates the traditional ice cream experience with its unique texture and flavor combination. The homemade vanilla ice cream, enriched with a hint of salep for added creaminess, offers a luxurious base, while the crunchy cornflake coating adds a surprising and delightful twist. It’s a perfect dessert for impressing guests or enjoying a special treat at home.

For the Fried Ice Cream:


  • Vanilla ice cream (quality store-bought or homemade)
  • 2 eggs
  • 1/2 tsp ground cinnamon
  • 4 cups corn flakes cereal, crushed


  1. Prepare Ice Cream Balls:
    • Scoop large balls of ice cream onto a chilled baking sheet. Freeze until firm, about 40-60 minutes.
  2. Coat Ice Cream Balls:
    • In a bowl, whisk eggs and cinnamon until foamy. Place crushed cornflakes in another bowl.
    • Roll each ice cream ball first in the egg mixture, then in the cornflakes, ensuring complete coverage. Repeat the process for a double coat.
    • Return coated balls to the baking sheet and freeze for at least 2-3 hours.
  3. Fry Ice Cream Balls:
    • Heat oil in a deep saucepan to 375°F. Fry each ball for 10-12 seconds until golden. Remove and drain.
  4. Serve:
    • Top with chocolate sauce and serve immediately.

For the Homemade Vanilla Ice Cream:


  • 3 cups heavy cream
  • 1 1/2 cups milk
  • 1 cup granulated sugar
  • 1/2 tsp pure salep (optional, for creaminess)
  • Pinch of salt
  • 4 egg yolks
  • 1 tbsp vanilla extract


  1. Prepare Egg Mixture:
    • Whisk egg yolks with 1/4 cup sugar in a bowl.
  2. Heat Cream Mixture:
    • In a saucepan, combine milk, heavy cream, salep, salt, and remaining sugar. Bring to a boil.
  3. Combine Mixtures:
    • Gradually add half a cup of the hot cream mixture to the egg mixture, stirring continuously. Return combined mixture to the saucepan. Heat to 175°F, stirring constantly.
  4. Add Vanilla:
    • Remove from heat. Stir in vanilla extract. Cool to room temperature.
  5. Chill and Churn:
    • Cover and refrigerate for at least 5 hours or overnight. Churn in an ice cream maker according to the manufacturer’s instructions.
  6. Freeze:
    • Transfer churned ice cream to a loaf pan, cover with plastic wrap, and freeze overnight.

Enjoy the homemade vanilla ice cream on its own, or use it in the Fried Ice Cream recipe for a delightful dessert experience.

content team

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top