Fried Ice Cream

When I was growing up, my birthday was always a very special time.  Not entirely because it was my birthday, but because I got to pick the restaurant we would go to.  I would usually alternate between a local place called Daryl’s and Chi-Chi’s, which was a chain Mexican restaurant.  The downside of Chi-Chi’s was they would place a huge sombrero on your head and make a huge ordeal out of your evening, but the pay off was choice dessert – fried ice cream.  And I loved fried ice cream.

After several attempts, I finally found a means of making it myself.  And it is one of those dishes I still whip up whenever I can muster the patience.  This dish takes a few hours and a good deal of patience, but the result is so worth it!  And your hands will get dirty with this.


1/2 gallon vanilla ice cream

4 eggs

2 cups crushed graham crackers

1/2 cup brown sugar

1 Tablespoon cinnamon

  • Using an ice cream scoop or large spoon, round up two to three large spoonfuls of ice cream.
  • Work into a ball, roughly 3 to 4 inches diameter, it should be about the size of a softball.
  • Set balls onto a plate and place into freezer for thirty minutes.
  • Prepare 2 eggs by beating until well blended in a medium sized bowl.
  • On a flat surface, blend graham cracker crumbs, sugar and cinnamon.
  • Remove ice cream balls from freezer and dip into egg mixture, covering them fully.
  • Roll over crumb mixture and return to freezer for thirty minutes.
  • Using remaining eggs, beat well and repeat coating process.
  • Return balls to freezer for thirty more minutes.
  • Heat a deep fryer, or oil over low to medium heat until bread crumb tans and spins in oil.
  • Using a large spoon, lower ball into oil, rolling gently so that all sides are crisped in oil.
  • Remove from oil and set on a paper towel to absorb excess oil.
  • Serve immediately while shell is still warm.

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