Deep Fried Ice Cream – a modern marvel

I’m from the Southern United States so I’m accustomed to seeing odd experiments with deep fried foods, my favorite being the deep fried Mars bar.  But I had never before seen deep fried ice cream until I moved to Australia, where it is on nearly every Asian restaurant’s menu.  It must be something that they’ve created just for the Australian market because I’ve been all over SE Asia and have never encountered deep fried ice cream, but I’m not going to call out the un-authenticity of the dessert because it’s simply amazing.

Basically, in order to make a deep fried scoop of ice cream you have to pre-scoop the ball of ice cream and deep freeze it so that it’s rock hard.   Then you can batter it, freeze it a little longer and flash fry it in oil before drizzling it with caramel or chocolate and dusting it with coconut.

When served, it is surrounded by a thin, warm, gooey layer of cake on the outside and is frozen solid on the inside.  I am always amazed by how hard the ice cream actually is after being immersed in a vat of boiling oil!

I found this recipe on if you are brave enough to try it yourself!

Deep Fried Ice Cream


  • 1 qty vanilla-bean ice cream (see related recipe)
  • 250g digestive biscuits (or Nilla wafers if you are in the US)
  • 2 eggs
  • 1 tablespoon milk
  • sunflower oil
  • icing sugar and maple syrup, to serve
Working quickly, scoop ice cream  into 6 round balls and place on a paper-lined tray in the freezer. Freeze for about 2 hours until very firm. Crush a pack of biscuits to fine crumbs and place in a shallow bowl. Again working quickly, roll frozen balls in crumbs to coat, then freeze for 1 hour. Lightly beat eggs with milk in another bowl. Again working quickly, coat each ball first in egg mixture, shaking off excess, followed by a second coat of crumbs. Return balls to freezer for another 1 hour. Half-fill a deep-fryer or large saucepan with sunflower oil and heat to 190°C. (If you don’t have a deep-fryer thermometer, a cube of bread will turn golden in 30 seconds when oil is hot enough.) In 2 batches, fry ice cream balls for 10-15 seconds until golden. Remove with a slotted spoon, drain briefly on paper towel, then serve immediately dusted with icing sugar and drizzled with maple syrup.

One response to “Deep Fried Ice Cream – a modern marvel

  1. This is a nice version of fried ice cream and I am going to try making it. In my version I use a mixture of cornflakes for coating the ice cream. I must try maple syrup as a topping though. I currently use chocolate sauce. You can check it out here if you like –

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