Fried Ice Cream

The ultimate fried treat is the one that sounds almost too good to be true: fried ice cream!

Fried Ice Cream on OvertimeCook

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You know how I describe to you, about once or twice a week, in as much detail as I can, delicious foods that I made, that I think you should make too? Sometimes it’s really easy, sometimes less so. But this is the first time that I am sitting at my computer typing, deleting and retyping, completely at a loss for words. I want to describe fried ice cream to you, but how should I describe the best thing I ever ate?

Ok, let’s take a step back.

I love ice cream. In my mind, it is never too late, too cold, to early or too soon to eat ice cream. So creating a recipe that improves upon what is likely my favorite food isn’t an easy feat. And in order to do that, I partnered up with the folks over at Klein’s Ice Cream. Klein’s ice cream is the stuff I grew up on, and it’s also the creamy goodness that I turn to in the freezer aisle to get my fix.

Making ice cream might be simple, but making delicious ice cream isn’t so. When I grab a container of Klein’s Classic ice cream off the shelf, I know I am getting a high quality and delicious product. Because at Klein’s, making their delicious classic ice cream starts with the freshest ingredients – think cream just hours from being produced at the farm – and it shows – in your bowl! Or in the case of this recipe, it shows in this delightful fried ice cream that will give your tastebuds a party.

No, I am totally not kidding. Fried Ice Cream. It sounds too good to be true, or perhaps not even possible, but let me tell you – it’s totally possible, it’s doable, it’s not that hard, and it. is. worth. it. There’s a completely magical element to eating a hot, crunchy, deep fried coating around creamy, frozen ice cream. If you’ve never tried it, go buy some Klein’s Classic ice cream, grab your frying pan and lets get started!

Kleins 2 low res

Fried Ice Cream
  • 1 56 ounce container Klein’s Vanilla Ice Cream
  • 3 cups crushed corn flakes*
  • 1 ½ cups vanilla sandwich cookie crumbs*
  • 3 Tablespoons sugar
  • 2 eggs, lightly beaten
  • canola oil, for frying
Note: you want the corn flakes and cookies crushed, and almost crumbs, but there should still be some texture.
Important Note:
  1. The trick to success with this recipe is the time in the freezer, which allows the ice cream to freeze until it’s completely solid – don’t be tempted to skimp on the time or you will regret it. Rather, plan ahead. (I have some frozen ice cream balls in my freezer waiting for my family chanukah party!)
To prepare the ice cream balls:
  1. Scoop the Klein’s ice cream into large scoops (this is best done with a large ice cream scooper) and place in a 9×13 pan. Cover the pan tightly and freeze for at least an hour, until ice cream scoops are firm.
  2. Meanwhile, prepare the coating: combine crushed corn flakes, cookie crumbs and sugar in a mixing bowl.
  3. Remove the frozen ice cream scoops from the freezer. One at a time, dip a scoop into the crumb mixture, then into the beaten eggs, and then back into the crumb mixture. Make sure that the ice cream is completely covered in crumbs, or it won’t fry properly. As you work, you can form the scoops into neat balls, if you prefer, for a nicer presentation. Repeat with all of the scoops, working quickly so they don’t melt too much.
  4. Place the coated ice cream balls back into the freezer. Freeze them for at least 2 hours, until the balls are completely firm.
To fry the ice cream:
  1. When ready to fry the ice cream: heat about 3 inches of oil in a small pot to 400 degrees. If you don’t have a thermometer, test the oil by dipping a wooden toothpick into it. When the oil bubbles immediately around the toothpick, it’s hot enough.
  1. Remove the ice cream from the freezer seconds before frying. Do not let it sit out at all, or it will get too soft. Working with one ice cream ball at a time, gently lower it into the hot oil. Fry it for about 30 seconds until golden brown. Do NOT fry too long. Serve immediately, while the crumb coating is hot and crunchy, but the ice cream is still frozen.
Optional garnish:
  1. Top with whipped cream and chocolate syrup.


If you like this recipe, make sure to check out:

Chocolate and Caramel Ice Cream Parfait

Dark Truffle, Candies Cherry and Toasted Almond Ice Cream

Over 50 Fried Desserts

Disclaimer: I was compensated by Klein’s Ice Cream for developing and photographing this recipe. All opinions, including my overwhelming love for ice cream are my own. 

Fried Ice Cream

Thanks for stopping by folks! I really hope you try this recipe so you understand why I spent all this time *gushing* about its awesomeness. And stop by my friends at Klein’s on Facebook and give them a like. Tell them I sent you! -Miriam  PS – make sure to come back soon – I have a ton of amazing chanukah recipes to share with you!


  1. victor sabbagh @ says

    Wow amazing. I will try this at home and way the go for kliens to compensate you they are the goros in business

  2. says

    Want to know a secret? I don’t think I’ve ever had fried ice cream before, and you know I’m crazy about ice cream. I’ve never heard of Klein’s before, so I’ll keep an eye out for it at the store!

    • Mimi says

      Oh my goodness!!!! i am so excited to try these! will do ot the first night of chanukah – that’s how antsy i am about tasting these! i am drooling all day thinking about these!
      luv luv luv your site!
      Hey carla! Klein’s is a kosher ice cream. But im sure any ice cream will do. Right overtimecook?

  3. debby says

    oh! amazing ! can’t wait to try. the best idea with the worlds best ice cream. well guys nothin beets KLEINS!
    keep more ideas comin!

  4. Malki Weber says

    I have the balls ready in my freezer waiting to be fried for the first night Chanukah! They were surprisingly easy to make – hardest part to crush the cookies – a bit mushy. Will keep you posted how the frying comes!- serving it to the INLAWS~!!! Better be good!! 

    • Malki Weber says

      Hi! So I did the fried ice cream balls. Wasn’t hard to make at all… I was over zealous about the freezing though and did it a night before and let it sit in a deep freeze till seconds before frying. So the ice cream was still very hard and not soft n creamy. Totally will try again and let it be in a regular freezer…

  5. Gitta says

    Thanks for the freezer tip malki! i also have the balls prepared for tonights party. was very easy to make (my fingers were freezing by the time i was done)
    i’m very excited to try it out, hope comes out as delicious as it looks!!!
    will keep you posted

  6. says

    I’ve always been intrigued (and I’ll admit totally intimidated) by fried iced cream but I do love eating it. After reading through this I think I am ready to give it a try though, thanks for sharing!

  7. says

    Loving this – thank you.. I am in Australia – what kind of cookie/biscuit is the Vanilla Sandwich Cookie crumbs. Looking forward to making this soon.. Thank you

    • overtimecook says

      Thanks for the feedback Gitty. I am very appreciative of the companies that sponsor this blog so that I can continue to bring the recipes to all of my readers at no cost to them.

  8. Dawn says

    Is there something you could replace the egg with? I love deep fried ice cream but my daughter is allergic to egg.

    • mabel says

      You might try buttermilk Iuse it when breading rav. For frying and it works great. I ve also used it for onion rings

  9. Abbrielle says

    We have a restaurant here that serves fried ice cream! My boyfriend and I always have to order it! Now that I have discovered your recipe, I think my boyfriend and I might have to stay in this Friday and make it!
    the restaurant makes their fried ice cream with cinnamon in the coating. . . Yum! And it’s served with sugar and cinnamon coated tortilla chip things <3
    thank you for sharing this recipe with us, I'm really excited!!

  10. says

    I worked at Chi-Chis, While my Spouse was Stationed in Germany and I had to make these Daily. I know the Recipe by heart and In my Sleep…{ :8 } {oink oink}
    We used Cinnamon and sugar along with The crushed corn Flakes to roll them in before we froze them I guess their signature recipe, then served in a Fried tortilla shell along with honey, chocolate, or caramel as a topping, never used crushed cookies though, I am having a Fried Icecream party with diff flavors of Icecream and will include this as an optional flavor thanks for posting in Pintrest,I pinned it.}:*]

    • karen says

      Teresa, YES, I was looking to see if anybody else would remember Chi-Chis fried ice cream. It was great, and I think i would have to have it with the cinnamon and sugar the way they made it, just because i’m used to that. But they did use corn flakes too? any other ingredients we should know about, since you know it in your sleep LOL.

  11. Mary says

    Yum. So I thought I would share…. A few years ago I had fried icecream at a local tai restaraunt that I had gone to…. Made with locally made coconut icecream. It was. The. Best. Thing. I’ve ever eaten. If you make this, I suggest trying it witch coconut icecream. I’m gonna!

  12. Elizabeth says

    Can you use a deep fryer instead of a pan on the stove top? And if I figured still 400 degrees for 30 senconds?

    • overtimecook says

      I can’t say for sure because I haven’t tried it – and don’t really have any experience with deep fryers as I don’t own one.

  13. Dena says

    Do you have to use sandwich cookies? I have some Maria cookies/biscuits I’ve been trying to figure out what to do with. But I want this to come out good. What do you think?

  14. Gretchen says

    What do people think about cooking the fried ice cream in a counter deep fat fryer?? Will submerging it in oil melt it to fast?? Thoughts??

  15. says

    So glad I found this recipe. I had Fried Ice Cream at a restaurant once and it was delicious. Had been to many restaurants after that who has Fried Ice Cream on their menus but it’s just not the same. This recipe sound like the Fried Ice Cream I had at the first restaurant, so thank you for this, going to try this at home now :-)


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