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Fried Ice Cream

 Fried Ice Cream
Refrigerated pie crust sprinkled with cinnamon sugar makes short work of this eye-catching, mouthwatering treat from our Test Kitchen. TIP: Keep a batch of these handy scoops in your freezer for impromptu entertaining all year long.—Taste of Home Test Kitchen
8 ServingsPrep: 30 min. + freezing


  • 1 sheet refrigerated pie pastry
  • 1-1/2 teaspoons sugar
  • 1 teaspoon ground cinnamon
  • 1 quart vanilla ice cream, softened
  • 1/2 cup honey
  • Oil for deep-fat frying


  • Unroll pastry onto an ungreased 15-in. x 10-in. x 1-in. baking pan.
  • Combine sugar and cinnamon; sprinkle over pastry. Prick thoroughly
  • with a fork. Bake at 400° for 10-12 minutes or until lightly
  • browned. Cool on a wire rack for 5 minutes.
  • Place pastry in a large resealable plastic bag; coarsely crush.
  • Transfer to a shallow bowl. Using a 1/2-cup ice cream scoop, form
  • eight scoops of ice cream. Roll in pastry crumbs. Cover and freeze
  • for 2 hours or until firm.
  • In an electric skillet or deep-fat fryer, heat oil to 375°. Fry
  • ice cream balls for 8-10 seconds or until golden. Drain on paper
  • towels. Immediately place in chilled bowls; drizzle with honey and
  • serve. Yield: 8 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.