[X]

Home > Recipes > Fried Ice Cream

Fried Ice Cream Recipe

Fried Ice Cream Recipe photo by Taste of Home

Read reviews (7)

Rate recipe

This was a dessert I used to order at my favorite Mexican restaurant. I couldn't believe you could fry ice cream, but this recipe is delicious proof. Top it with honey, caramel ice cream topping or whipped cream.—Kay Higgins, Madawaska, Maine

This recipe is:

Quick

[X]

Rate Fried Ice Cream Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Fried Ice Cream Recipe

Prep: 20 min. + freezing Cook: 5 min.

Yield: 6 Servings

20 5 25

Ingredients

3 cups vanilla ice cream
1/4 cup heavy whipping cream
1-1/4 cups finely crushed graham crackers
1 teaspoon ground cinnamon
Oil for deep-fat frying

Directions

Using a 1/2-cup ice cream scoop, place six scoops of ice cream on a baking sheet. Freeze.
Place heavy cream in a shallow bowl. Combine cracker crumbs and cinnamon in another shallow bowl. Dip ice cream balls in cream, then roll in crumb mixture. Cover and freeze for at least 1 hour. Refrigerate remaining cream and set aside remaining crumb mixture.
Roll ice cream balls again in cream, then coat again with crumbs. Freeze for 15 minutes.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry ice cream balls for 10-15 seconds or until lightly browned. Drain on paper towels. Serve immediately. Yield: 6 servings.

Nutritional Facts 1 serving equals 324 calories, 22 g fat (8 g saturated fat), 43 mg cholesterol, 163 mg sodium, 30 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Fried Ice Cream in Taste of Home April/May 2008, p15

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Fried Ice Cream

Fried Ice Cream

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-7) of 7 reviews

Sort Reviews:

Reviewed on May. 01, 2013 by shecooksalot

My family really enjoyed this. It is a bit time consuming with all the freezing, so plan ahead. I would also only fry the ice cream for about 10 seconds, because too long after that and it starts to melt and the grahm cracker crumbing starts to fall off.

Reviewed on Jun. 06, 2011 by alfoa

A disappointment. First off, the amounts listed in the recipe were off. I needed to make 50% more of both the heavy cream and graham cracker mixture to have enough to cover all 6 scoops of ice cream(1/2 cup scoops as stated). Next, half of the batter fell off in the fryer, leaving a partly bald dessert. Finally, the taste wasn't that great. Pretty much just tasted like pouring crushed graham crackers over a scoop of ice cream, thus rendering all my hard work pointless. I will try the pie-crust version next time and see if that's any better.

Reviewed on May. 03, 2009 by scats5

Reviewed on May. 01, 2009 by abrigg

Try Cinnamon Toast Crunch-type cereal finely crushed, either roll ice cream in it or sprinkle over. Even better than cinnamon grahams.

Reviewed on Apr. 30, 2009 by mawmaw65

Reviewed on Apr. 28, 2009 by jav4u

FUNNY I USED TO ORDER THAT AT CHI CHI HERE IN OH, I LOVED IT, BUT FOR NOW, I ROLL A ICE CREAM BALL INTO CRUSHED CINNAMON GRAM CRACKERS, ITS BETTER FOR ME.....ALMOST THE SAME...LOL

Reviewed on Apr. 28, 2009 by cdobbs

I love your website!It has a lot of great recipes that I use all the time!Some of them I haven't got a chance to try yet but would love to!I also get your magazines and enjoy them very much!