This fried ice cream has a perfectly golden, warm, and crispy exterior plus a cold and creamy vanilla ice cream center.
What makes this recipe even more interesting is that we can shape the ice cream into a chicken drumstick shape, so that you can make a one-hundred-dollar “not fried chicken” ice cream bucket right in your own kitchen with just a few simple steps. For my meat-lover husband, there’s nothing better than a fried chicken shape ice cream.
The cooking process involves coating the ice cream balls with eggs and panko, freezing them until solid, and then frying them to golden perfection. Don’t forget to serve them immediately, accompanied by chocolate or strawberry sauce, whipped cream, and fresh strawberries.
Now let’s surprise your guests with a truly unique and exhilarating fusion: the unexpected marriage of “deep-fried” and “ice cream.”
EQUIPMENT
INGREDIENTS
- 48 oz ice cream of your choice (48 oz / 1.5 quart; Produces 8 fried ice cream balls.)
- 2 cups panko
- 2 Eggs
- Neutral cooking oil for deep frying (vegetable oil, corn oil, or canola oil.)
- Toppings of your choice (e.g., chocolate/strawberry sauce, whipped cream, strawberries …)
Step-by-step INSTRUCTIONS
1. Prepare a 1.5 qt box of your preferred ice cream (I used vanilla flavor). Using an ice cream scoop, divide the ice cream into 8 equal portions. Wrap each portion of ice cream with plastic food wrap, use your hands to shape them into balls or chicken drumstick shapes. Place the wrapped ice cream balls on a baking sheet and place them in the freezer for about 10 minutes.
2. Add 1 cup of panko or breadcrumbs to a shallow plate. Take one frozen ice cream ball at a time, coat it thoroughly with the panko. Return the coated ball to the baking sheet in the freezer. Repeat this process for all of the ice cream balls.
3. Place the coated ice cream balls back into the freezer and allow them to freeze overnight (or for a minimum of 4 hours) until they are completely solid.
4. In shallow dish, beat 2 eggs. Add 1 cup of panko or breadcrumbs to another shallow dish.
5. Take one frozen ice cream ball at a time, roll it in the beaten eggs, then coat it thoroughly with the panko. Place it back on the baking sheet in the freezer. Repeat for all the ice cream balls.
6. In a medium pot, heat half pot of neutral cooking oil to around 355°F (180°C).
7. Carefully place one coated ice cream ball in the hot oil. Fry the ice cream ball for about 10 to 15 seconds until it turns golden brown. (It is crucial to promptly remove the fried ice cream ball as soon as its surface turns golden brown, as the ice cream filling may melt rapidly in the hot oil. While frying this ice cream ball, ensure that you keep the remaining coated ice cream balls in the freezer to prevent them from melting while waiting.)
8. Remove the fried ice cream balls from the oil using a spider strainer. Serve the fried ice cream ball immediately with toppings of your choice, such as chocolate or strawberry sauce, whipped cream, and fresh strawberries.
Fried Ice Cream Q&A
1. How to deep fry ice cream without it melting?
When preparing deep fried ice cream, it’s important to remember a few essential steps:
1. Freeze the Ice Cream: Start by freezing the ice cream balls until they are solid like rock, preferably overnight or for at least 4 hours. This will help to maintain its shape and texture during frying.
2. Preheat the Oil: Heat your cooking oil in a deep pot to a temperature of around 355 °F (180 °C). Ensuring the oil is sufficiently hot is crucial as it allows the panko layer to turn golden and crispy before the ice cream filling has an opportunity to melt.
3. Quick Coating One at a Time: Take out one ice cream ball at a time from the freezer, coat it quickly in panko or eggs, and place it back in the freezer immediately. This will help to keep the ice cream cold while you work on coating the remaining balls.
4. Repeat the Coating: I coated the ice cream balls with two layers of panko and one layer of egg wash. To achieve an even thicker and more protective coating, you have the option to repeat the process. Simply dip the ice cream ball in beaten eggs, coat it once more with panko, and repeat this step a few times until the exterior layer reaches the desired thickness.
5. Quick Frying Time: When frying, keep the frying time short, typically around 10 – 15 seconds if the oil is hot enough (355 °F /180 °C). Monitor the color and texture closely, removing the ice cream balls as soon as they turn golden brown.
6. Serve Immediately: Before you start to fry the ice cream balls, ensure that your serving plates and garnishes are prepared and readily available on your countertop. Once the deep-fried ice cream balls are cooked to perfection, promptly transfer them to the serving plates and serve immediately.
2. Can I pre-make the fried ice cream?
Yes, you can pre-make fried ice cream in a big batch.
The egg and panko coating process can be messy, so preparing a large quantity at once can be more efficient. You can follow the steps of coating the ice cream balls with egg and panko, then place them on a baking sheet and freeze until firm. Once they are solid, transfer the coated ice cream balls to an airtight container or freezer bag, separating each ball with parchment paper to prevent sticking.
When you’re ready to serve, you can take out the desired number of frozen coated ice cream balls and fry them as needed.
3. How to store fried ice cream?
Deep fried ice cream has to be served and enjoyed within 5 minutes, otherwise the ice cream filling will melt and the crispy exterior will become soggy.
Nevertheless, there’s a solution—before deep-frying, you can store the coated ice cream balls in an airtight container in the freezer for up to a month, preserving their delectable potential until the perfect moment.
4. What can I use to substitute panko?
When making deep-fried ice cream, if you don’t have panko available, there are a few alternatives you can consider:
- Regular breadcrumbs: Plain or seasoned regular breadcrumbs can be used as a substitute for panko.
- Crushed cornflakes: Crushed cornflakes can provide a similar crunchy texture as panko. Simply place cornflakes in a sealed plastic bag and crush them into small pieces using a rolling pin or your hands.
- Crushed chips: Choose chips with a mild flavor that would complement the ice cream, such as plain or lightly salted varieties. Crush the chips into small pieces, similar to the size of breadcrumbs.
My other ice cream recipes you will also like:
Fried Ice Cream
Equipment
- Plastic Food Wrap
- Freezer
- medium pot
- Spider strainer
- Food thermometer (optional)
Ingredients
- 48 oz ice cream (48 oz / 1.5 quart; Produces 8 fried ice cream balls.)
- 2 cups panko
- 2 Eggs
- Neutral cooking oil for deep frying (vegetable oil, corn oil, or canola oil.)
- Toppings of your choice (e.g., chocolate/strawberry sauce, whipped cream, strawberries …)
Instructions
- Prepare a 1.5 qt box of your preferred ice cream (I used vanilla flavor). Using an ice cream scoop, divide the ice cream into 8 equal portions. Wrap each portion of ice cream with plastic food wrap, use your hands to shape them into balls or chicken drumstick shapes. Place the wrapped ice cream balls on a baking sheet and place them in the freezer for about 10 minutes.
- Add 1 cup of panko or breadcrumbs to a shallow plate. Take one frozen ice cream ball at a time, coat it thoroughly with the panko. Return the coated ball to the baking sheet in the freezer. Repeat this process for all of the ice cream balls.
- Place the coated ice cream balls back into the freezer and allow them to freeze overnight (or for a minimum of 4 hours) until they are completely solid.
- In shallow dish, beat 2 eggs. Add 1 cup of panko or breadcrumbs to another shallow dish.
- Take one frozen ice cream ball at a time, roll it in the beaten eggs, then coat it thoroughly with the panko. Place it back on the baking sheet in the freezer. Repeat for all the ice cream balls.
- In a medium pot, heat half pot of neutral cooking oil to around 355°F (180°C).
- Carefully place one coated ice cream ball in the hot oil. Fry the ice cream ball for about 10 to 15 seconds until it turns golden brown. (It is crucial to promptly remove the fried ice cream ball as soon as its surface turns golden brown, as the ice cream filling may melt rapidly in the hot oil. While frying this ice cream ball, ensure that you keep the remaining coated ice cream balls in the freezer to prevent them from melting while waiting.)
- Remove the fried ice cream balls from the oil using a spider strainer. Serve the fried ice cream ball immediately with toppings of your choice, such as chocolate or strawberry sauce, whipped cream, and fresh strawberries.
Video
Notes
1. How to pre-make and store the fried ice cream
You can pre-make fried ice cream in a big batch. The egg and panko coating process can be messy, so preparing a large quantity at once can be more efficient. You can follow the steps of coating the ice cream balls with egg and panko, then place them on a baking sheet and freeze until firm. Once they are solid, transfer the coated ice cream balls to an airtight container or freezer bag, separating each ball with parchment paper to prevent sticking. Label the container with the date and freeze for up to a month. When you’re ready to serve, you can take out the desired number of frozen coated ice cream balls and fry them as needed.
It’s really good
quick question like how to get ur cooking oil to 355 degrees
I mean like I don’t want to waste that much oil on a ice cream but I also want to try it