Homemade Deep-Fried Ice Cream Recipe
Line a rimmed baking sheet with plastic wrap. Scoop four ½-cup balls of ice cream onto prepared sheet. Freeze for 1 hour.
Whisk egg white in a medium bowl until frothy. Place cornflakes in a shallow dish. Re-shape ice cream with hands into ball, if needed. Dip each ball into egg white to coat completely, then coat all over with cornflakes. Return to baking sheet. Freeze for 4 hours.
Stir sugar and cinnamon in a small bowl. Have pineapple, raspberries and whipped topping at the ready. Set aside.
Pour oil into a medium, heavy bottomed saucepan until it reaches 2-in up sides of saucepan. Clip on a deep-fry thermometer. Heat over medium until temperature reaches 375°F.
Add ice cream balls in batches of two. Fry, turning gently with a slotted spoon, for 15 seconds. Remove with slotted spoon to a paper towel-lined plate. Repeat with remaining ice cream balls. Transfer each to a bowl.
Immediately top each with pineapple, raspberries and whipped topping. Sprinkle with cinnamon sugar. Serve immediately.
TIP: To cook ice cream balls in an air fryer instead, bake four ice cream balls at 400°F in air fryer basket until crisp, about 2 minutes.
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Last updated: August 24th, 2021
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