Crispy Fried Ice Cream with Strawberries & Chocolate Sauce
Detailed Recipe (English)
Servings
4 portions
Ingredients
Ice Cream
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4 large scoops vanilla ice cream (very firm)
Coating
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2 cups cornflakes or breadcrumbs (crushed finely)
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1 tsp ground cinnamon (optional)
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2 large eggs
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2 tbsp milk
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½ cup all-purpose flour
For Frying
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Vegetable oil (enough for deep frying)
Toppings
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Fresh strawberries, halved
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Chocolate sauce
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Powdered sugar
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Fresh mint leaves (optional)
Instructions
1. Prepare the Ice Cream
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Scoop the vanilla ice cream into firm, round balls.
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Place them on a baking tray lined with parchment paper.
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Freeze for at least 4–6 hours, preferably overnight, until rock solid.
2. Prepare the Coating Stations
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Bowl 1: Flour
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Bowl 2: Whisk eggs with milk
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Bowl 3: Crushed cornflakes mixed with cinnamon
3. Coat the Ice Cream (Double Coating is Essential)
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Roll a frozen ice cream ball in flour, coating lightly.
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Dip into egg mixture.
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Roll thoroughly in cornflake crumbs, pressing gently.
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Return to the freezer for 30 minutes.
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Repeat the egg and crumb coating once more.
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Freeze again for at least 1 hour.
This double coating prevents melting during frying.
4. Fry the Ice Cream
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Heat oil to 190°C / 375°F.
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Fry one ice cream ball at a time for 8–12 seconds, just until golden.
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Remove immediately and drain briefly on paper towels.
5. Assemble & Serve
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Place fried ice cream on serving plates.
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Top with fresh strawberries.
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Drizzle generously with chocolate sauce.
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Dust lightly with powdered sugar.
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Garnish with mint leaves if desired.
Tips for Best Results
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Work very fast when frying.
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Keep unused ice cream balls in the freezer until the last second.
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Do not overcrowd the oil.
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Serve immediately for the best hot–cold contrast.
Flavor Variations
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Use coconut flakes instead of cornflakes.
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Add caramel sauce or honey instead of chocolate.
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Try green tea or strawberry ice cream for variety.