Deep-fried ice-cream

A classic dessert often served after a big meal in Chinese restaurants. Make it for your loved ones at home and serve with fresh fruit for a quick and tasty treat. The combination of a crispy golden coating and cool, creamy ice-cream is unbeatable.

  • 40 mins preparation
  • 10 mins cooking
  • Serves 6
  • Print


Deep-fried ice-cream
  • 500 millilitre vanilla ice-cream
  • 2 eggs
  • 1/2 cup sifted plain flour
  • 1/3 cup milk
  • 1 tablespoon sugar
  • 150 gram finely crushed digestive biscuits
  • 2/3 cup panko breadcrumbs
  • 1/2 cup desiccated coconut
  • vegetable oil, for deep-frying
  • sliced fresh fruits of choice, to serve


Deep-fried ice-cream
  • 1
    Line a tray with baking paper and place in freezer until cold. Using a large ice-cream scoop, form 6 large, round balls from vanilla ice-cream and place on tray in freezer. Freeze at least 30 minutes, until very firm.
  • 2
    In a medium bowl, whisk eggs, flour, milk and sugar together until smooth. In a large bowl, combine biscuits, breadcrumbs and coconut.
  • 3
    Working quickly, coat ice-cream balls in batter, then roll in crumbs. Return to freezer for 30 minutes, until firm.
  • 4
    Repeat with a second layer of batter and crumb mixture, ensuring balls are completely coated in crumbs. Return to freezer for 1 hour or overnight, until very firm.
  • 5
    When ready to cook, heat oil in a wok or large saucepan on medium until a few breadcrumbs sizzle as soon as they are added (160°C). Fry ice-cream balls in 2 batches, 2-3 minutes, until golden brown and crisp. Serve straight away with sliced fruits.


Start making this recipe at least 4 hours ahead or the day before, to ensure ice-cream is frozen solid before frying.

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