Fried ice cream’s appeal is in its interplay of opposites — hot and cold, hard and soft. As you may imagine, making this dessert is a bit more difficult than simply tossing lumps of ice cream into hot oil. To keep the ice cream from instantly turning into a milky puddle, you’ll need to freeze the shaped ice cream in several stages, as well as to create the protective shells that add extra flavor and texture.

Things You'll Need

Line the cookie sheet with wax paper and place it in the freezer to chill for several minutes. This prevents the ice cream balls form melting slightly and losing their perfect shape.

Scoop out the ice cream using an ice cream scoop. Roll the ice cream in your gloved hands briefly to form a perfect ball.

Put the ice cream balls on a cookie sheet and place them in the freezer for at least 3 hours.

Prepare your chosen coating while the ice cream balls are in the freezer. If you are using cereal, crush it with a rolling pin, or briefly whir the pieces in a food processor. If you’re using nuts, process them in the food processor until they are finely chopped. Place the chopped coating in a wide, shallow bowl or pan.

Remove the ice cream balls from the freezer. Roll the balls in the coating until they are completely coated, with no visible patches of ice cream remaining. Return the covered balls to the freezer for at least 3 hours.

Add about 2 inches of oil to the heavy-bottomed pan. Turn the heat to medium-high. Insert a cooking thermometer. When the temperature reaches 375 degrees Fahrenheit, you can fry the ice cream balls.

Lower two or three balls into the oil and fry them for about 10 seconds. Roll them gently to ensure even cooking. Remove the fried ice cream balls from the pan and drain them on paper towels.

Continue frying the remaining ice cream balls until you’ve fried all of them. Serve them immediately, either alone or drizzled with a favorite topping.