Deep-fried ice cream takes time, but is well-worth the effort

Yankee Chef logoBy Jim Bailey

Don’t let the thought of frying ice cream scare you. It’s easy and by deep frying, a sweet ‘glaze’ is formed as a shell on the outside and will be your favorite way to enjoy ice cream from this point on. Vary it by using any flavored ice cream you desire and drizzle any sundae topping over the top.

Graham cracker and coconut deep fried ice cream.

Graham cracker and coconut deep fried ice cream.

1 quart vanilla ice cream
3 cups crushed graham crackers
2 cups shredded coconut (sweetened and unsweetened are both fine)
1 tablespoon ground cinnamon
3 eggs
1/4 cup brown sugar
1/2 cup milk
Peanut or vegetable oil, for frying

Scoop out 1/2-cup measures of ice cream and roll into balls quickly, placing them on a large plate or platter. While you are doing them one at a time, place in the freezer immediately. When done, make sure they all freeze for 30 minutes.

In the meantime, in a large bowl, add the crushed graham crackers, coconut and cinnamon; set aside.

In another bowl, whisk together the eggs, brown sugar and milk; set aside.

After 30 minutes, remove each ice cream ball, one at a time, and roll in the egg wash, then the coconut mixture. It is best to place some dry mixture in the palm of your hand then place the ice cream ball on top. Then grab some more dry ingredients and squeeze it all around the ice cream ball.

Place back into the freezer and repeat with remainder of balls. Freeze an additional 30 minutes in total.

Repeat the process but this time, freeze the ice cream balls for at least two hours to firm up as much as possible.  Add oil about 4-inches deep to a large, heavy pot over medium heat to 350-degrees F, or heat a deep fryer according to manufacturers’ instructions.

When ready, fry ice cream balls in oil for 20 seconds, one at a time. If coating starts to come off (which it shouldn’t) at 15 seconds, remove them. Take them out and immediately place onto a plate and into the freezer. Repeat with remainder of ice cream balls. Freeze another 30 minutes and serve with whipped cream, sliced fruit or chocolate sauce.

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.


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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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