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Caramel Fried Ice Cream

 Caramel Fried Ice Cream
Meet the Cook: For birthday parties or outdoor barbecues, this is a hit. At times, I substitute strawberry or Neopolitan for the vanilla ice cream...either works fine, too. Our children - my husband and I have two daughters, 21 and 16 - used to love eating out at Mexican restaurants just so they could order fried ice cream for dessert. When I came upon this recipe, I copied it down quickly! -
8 ServingsPrep: 30 min. + freezing Cook: 5 min.


  • 1 quart vanilla ice cream
  • 1/4 cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • 2 cups flaked coconut, finely chopped
  • 2 cups finely crushed cornflakes
  • 1/2 teaspoon ground cinnamon
  • 1 cup sugar
  • 1/2 cup butter, cubed
  • 1/2 cup evaporated milk
  • Oil for deep-fat frying


  • Using a 1/2-cup ice cream scoop, place eight scoops of ice cream on a
  • baking sheet. Cover and freeze for 2 hours or until firm. In a bowl,
  • combine whipping cream and vanilla. In another bowl, combine
  • coconut, cornflakes and cinnamon.
  • Remove scoops of ice cream from freezer; wearing plastic gloves,
  • shape the ice cream into balls. Dip balls into cream mixture, then
  • roll in coconut mixture, making sure to coat entire surface. Place
  • coated balls on a baking sheet. Cover and freeze at least 3 hours or
  • until firm.
  • For caramel sauce, heat sugar in a heavy saucepan over medium heat
  • until partially melted and golden, stirring occasionally. Add

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Caramel Fried Ice Cream (continued)

Directions (continued)

  • butter. Gradually add milk, stirring constantly. Cook and stir for 8
  • minutes or until sauce is thick and golden; keep warm.
  • Heat oil in an electric skillet or deep-fat fryer to 375°. Fry
  • ice cream balls until golden, about 30 seconds. Drain on paper
  • towels. Serve immediately with caramel sauce. Yield: 8 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.