About this recipe

A beloved Mexican-American restaurant classic made at home — scoops of ice cream rolled in a crunchy cinnamon-sugar cornflake coating and flash-fried to golden perfection. The magic is in the freeze: rock-solid ice cream balls go into hot oil for just seconds, creating a warm, shatteringly crisp shell with cold, creamy ice cream inside. With the right prep and technique, this is completely achievable in any home kitchen.

Instructions

1. 1

   Line a small baking sheet or plate with parchment paper and place it in the freezer for 10 minutes to chill.

2. 2

   Using an ice cream scoop or large spoon, scoop 4 large balls of vanilla ice cream (about ½ cup each) onto the chilled baking sheet. Work quickly. Use your hands to pack each scoop into a tight, smooth ball. Place immediately in the freezer.

3. 3

   Freeze the ice cream balls until rock solid, at least 2 hours, or overnight for best results. The colder and harder they are, the better they will survive frying.

4. 4

   In a skillet over ^[medium heat], melt the butter. Add the crushed cornflakes cereal, granulated sugar, and cinnamon. Stir constantly and toast for 3–4 minutes until the cornflakes cereal are golden, fragrant, and evenly coated. Spread onto a plate and let cool completely.

5. 5

   In a shallow bowl, whisk together the eggs and milk until fully combined.

6. 6

   Remove the ice cream balls from the freezer one at a time. Working very quickly, dip one ball into the egg wash, letting any excess drip off, then roll it firmly in the cornflake coating, pressing gently so the coating sticks all around. Place it back on the parchment paper-lined baking sheet. Repeat with remaining balls.

7. 7

   For a thicker, sturdier crust (highly recommended), do a second coat: dip each coated ball back into the egg wash, then roll again in the cornflake coating. Return all balls to the freezer and freeze for at least 1 hour, or up to 24 hours.

8. 8

   When ready to fry, set out your serving bowls and all toppings in advance. Speed is essential — you need to go from fryer to table in under 60 seconds.

9. 9

   Pour the vegetable oil into a deep, heavy-bottomed pot or Dutch oven to a depth of at least 3 inches. Heat over ^[medium-high heat] until the oil reaches ![375°F]. Use a meat thermometer — this temperature is critical. Too cool and the coating absorbs oil; too hot and it burns before the outside sets.

10. 10

    Remove one ice cream ball from the freezer. Using a spider strainer or slotted spoon, gently lower it into the hot oil. Fry for 15–20 seconds, turning once, until the coating is golden brown all over. Do not fry longer than 20 seconds.

11. 11

    Lift the fried ice cream ball out immediately, let excess oil drip off for 2–3 seconds, and place directly into a waiting serving bowl. Fry remaining balls one at a time, allowing the oil to return to ![375°F] between each.

12. 12

    Serve immediately with your choice of toppings: a drizzle of honey or chocolate syrup, a spray of whipped cream, caramel sauce, and a maraschino cherries on top. Eat right away — fried ice cream waits for no one!