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Japanese fried ice cream with crispy coating and creamy vanilla center served with chocolate drizzle and whipped cream.
Vicky Sharma

Japanese Fried Ice Cream

Crispy on the outside and creamy on the inside, this Japanese fried ice cream recipe delivers the perfect hot-and-cold dessert experience at home.
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Prep Time 5 hours 20 minutes
Cook Time 5 minutes
Total Time 5 hours 25 minutes
Servings: 4 people
Course: Dessert
Cuisine: Japanese-American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For Ice Cream Balls:
  • 4 large scoops vanilla ice cream or preferred flavor
For Coating:
  • 2 cups cornflakes crushed finely
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon optional
For Egg Mixture:
  • 2 large eggs
  • 2 tablespoons milk
For Frying:
  • Vegetable oil or canola oil for deep frying
For Serving (Optional):
  • Chocolate syrup
  • Whipped cream
  • Powdered sugar

Equipment

  • Deep frying pan or pot
  • Slotted spoon
  • Mixing bowls
  • Freezer-safe tray
  • Thermometer (recommended)

Method
 

Step 1: Scoop Ice Cream
  1. Scoop 4 large balls of ice cream and place them on a tray lined with parchment paper.
Step 2: Freeze the Balls
  1. Wrap each scoop tightly in plastic wrap and freeze for at least 2–3 hours (preferably overnight) until completely firm.
    Wrapped ice cream balls freezing in a tray before frying
Step 3: Prepare Coating
  1. In a bowl, mix crushed cornflakes, sugar, and cinnamon.
    Cornflakes, sugar, and cinnamon mixture for fried ice cream coating
Step 4: Prepare Egg Wash
  1. Beat eggs with milk in a separate bowl.
    An egg and milk mixture is being whisked for coating fried ice cream
Step 5: Coat Ice Cream Balls
  1. Remove ice cream from freezer. Roll each ball in cornflake mixture, then dip into egg mixture, and coat again with cornflakes. Repeat for a thick coating.
    Coating ice cream balls with cornflakes and egg mixture
Step 6: Freeze Again
  1. Place coated ice cream balls back in the freezer for at least 2 hours.
Step 7: Heat Oil
  1. Heat oil in a deep pan to 375°F (190°C).
Step 8: Fry Quickly
  1. Fry each ice cream ball for 10–15 seconds until golden brown. Do not overcrowd the pan.
Step 9: Serve Immediately
  1. Remove with a slotted spoon, place on a plate, and serve immediately with toppings.
    Japanese fried ice cream served with chocolate sauce and whipped cream

Notes

  • Freeze thoroughly at every stage to prevent melting.
  • Double coating is essential for best results.
  • Use dense, high-quality ice cream for slower melting.
  • Maintain oil temperature at 375°F for crispy texture.