Stick with me here, because I know the words “ice cream” and “deep fried” don’t typically belong in the same sentence. But when one of my favorite ice cream brands, Mavens Creamery, challenged me to develop a recipe using their gorgeous Asian and Vietnamese-inspired flavors, I knew exactly what I wanted to make. This deep-fried ice cream recipe delivers everything I love about desserts: a shatteringly crispy cornflake crust wrapped around a center of cold, creamy pandan coconut ice cream, all finished with a warm coconut sauce and a generous shower of toasted peanuts. If you’re a big textural eater like me, this is your dessert. The contrast between the crunchy golden exterior and the cold, creamy ice cream inside is genuinely unforgettable. And the best part is that it’s far easier to make at home than you’d think, and the results are nothing short of incredible.
Why You’ll Love This Deep-Fried Ice Cream Recipe
This isn’t your average state fair fried ice cream. I built this recipe around bold, fragrant Southeast Asian flavors to give you something that feels both nostalgic and brand new. Pandan and coconut are a legendary pairing in Vietnamese and Thai desserts, and that creamy, floral, vanilla-like flavor of pandan plays beautifully against the toasty crunch of fried cornflakes. The warm coconut sauce ties everything together, and crushed toasted peanuts add the perfect finish. Plus, the technique is surprisingly forgiving. As long as your ice cream is rock solid and your oil is hot, you really cannot mess this up.
How to Make Deep-Fried Ice Cream
Make the Coconut Sauce
Combine the coconut milk, sugar, and a pinch of salt in a small saucepot over medium heat. Bring everything to a gentle simmer, stirring until the sugar fully dissolves. Let the sauce reduce for 2 to 3 minutes until it thickens slightly, then set it aside to cool while you work on the ice cream.
Make the Ice Cream Balls
Pull your pint of pandan coconut ice cream out of the freezer and let it thaw on the counter for just a few minutes. You want it pliable enough to mold, but not so soft that it’s running. About 3 to 5 minutes is usually perfect.
Pulse the cornflakes in a food processor until you have coarse, crunchy flakes. If you don’t have a food processor, pop them in a zip-top bag and crush them by hand with a rolling pin. You’re going for a texture somewhere between sand and gravel, not powder. Transfer the crushed cornflakes to a wide, shallow dish.
Scoop a large ball of ice cream directly into the dish of crushed cornflakes. Shape the ice cream into a round ball while pressing the cornflakes firmly into the surface. Pack them in tightly so every inch is covered. Wrap each ice cream ball in plastic wrap and place them in the freezer for 2 to 4 hours, or until they’re completely solid. This step is non-negotiable. Skipping the long freeze is the number-one reason fried ice cream fails, so the longer, the better.
Double Coat the Ice Cream
Whisk the 2 eggs in a separate bowl. Once your ice cream balls are rock-solid, dip each one into the beaten eggs, then roll it right back in the crushed cornflakes. Press the cornflakes in firmly to seal up any exposed spots of ice cream. This double coating is your insurance policy against melting in the fryer.
Fry Fast and Furious
Heat your frying oil to 350F in a deep, heavy-bottomed pot. Once the oil hits temperature, lower an ice cream ball in and fry for no more than 10 seconds. That’s it. You’re just crisping the outer batter while keeping the ice cream perfectly cold and creamy inside. Use a slotted spoon or spider strainer to lift the ball out and give it a quick second to drain.
Plate and Serve Immediately
Place each deep-fried ice cream ball on a plate or in a shallow bowl. Spoon the coconut sauce generously over the top, then finish with a healthy sprinkle of crushed, toasted peanuts. Serve immediately and enjoy!
Deep-Fried Ice Cream
2-3
servings4
hours5
minutesIngredients
1 pint 1 Mavens Creamery Pandan Coconut Ice Cream
2 Large 2 Eggs
3 cups 3 Cornflakes
Oil, For Frying
- Coconut Sauce:
7 oz 7 Coconut Milk
2 tbsp 2 Sugar
1/8 tsp 1/8 Salt
- Garnish:
Crushed Toasted Peanuts
Directions
- Make the coconut sauce:
- Combine coconut milk, sugar, and salt in a small sauce pot over medium heat. Bring to a gentle simmer, stir until the sugar dissolves, and reduce for 2 to 3 minutes. Set aside to cool
- Make the deep-fried ice cream:
- Let the ice cream soften slightly on the counter, about 3 to 5 minutes
- Crush the cornflakes in a food processor or by hand into coarse flakes. Transfer to a wide, shallow dish
- Scoop a large ball of ice cream directly into the cornflakes and shape it into a round ball, packing the cornflakes in tightly. Wrap in plastic wrap and freeze for 2 to 4 hours until fully solid
- Whisk the eggs in a separate bowl. Dunk each frozen ice cream ball into the egg, then back into the cornflakes, pressing firmly so no ice cream is exposed
- Heat oil to 350°F. Fry each ice cream ball for no more than 10 seconds, just until the coating is crispy
- Serve:
- Plate immediately, spoon the coconut sauce over the top, and finish with crushed toasted peanuts. Enjoy!
Did you make this recipe?
Tag @feedthepudge on Instagram and hashtag it with #feedthepudge
If you like this recipe, make sure you pin it!
Pro Tips for Perfect Deep-Fried Ice Cream
After making this recipe countless times, here are my honest tips for guaranteed success:
- Use the coldest ice cream possible. Once your balls are coated, freeze them until they feel like rocks. The colder the center, the more forgiving the fry.
- Check your oil temperature with a thermometer. Too cold, and the coating gets greasy. Too hot and it browns before sealing.
- Fry one ball at a time. Crowding the oil drops the temperature fast, and that’s when things go sideways.
- Don’t skip the double coat. Egg, cornflakes, egg, cornflakes. That second layer is what creates the protective crispy shell.
- Serve immediately. This dessert waits for no one. Plate it the second it comes out of the oil.
