Fried Ice Cream

5 from 4 votes
Prep Time 30 minutes
Cook Time 10 minutes
Rest Time 1 hour
Total Time 1 hour 40 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 360 kcal


  • Ice cream of your choice for the filling
  • 100 g Cornflakes
  • 2 piece Eggs (egg white)
  • Vegetable oil


  • Prepare without an ice cream machine
  • Put the cornflakes on a clean kitchen towel, fold it over once and roll over it with a rolling pin so that crumbs are formed. Put the crumbs in a bowl. In a second bowl, beat the egg whites with the hand mixer until stiff. Now turn portioned ice cream scoops one after the other in the cornflakes so that they are covered all around. Then in the egg white, again in the corn flakes and again in the egg white. Finally, press again in the corn flakes and the breading with your hands if necessary. Then set aside on a plate and do the same with the remaining ice cream scoops. Put the plate with the breaded ice cream scoops in the freezer again. Pour the oil into a saucepan and heat it on the stove. You can tell if the oil is hot enough by the fact that small bubbles form when you hold the handle of a wooden spoon in it. Take the breaded ice cream scoops out of the freezer in portions and add 2-3 pieces to the hot oil at the same time. Here it is particularly important that the ice is frozen, otherwise it could burst in the oil. Fry the ice cream in the oil for only a few seconds so that the balls turn golden brown. Then remove with a ladle and drain on kitchen paper. Then put the deep-fried ice cream in bowls and you can serve them hot.


Serving: 100gCalories: 360kcalCarbohydrates: 79.7gProtein: 7.7gFat: 0.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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