Deep-fried ice cream balls

Recreate a popular Chinese-restaurant favourite at home with this crispy golden deep-fried ice-cream recipe. Try it topped with chocolate syrup for ultimate indulgence.

  • 25 mins preparation
  • 5 mins cooking
  • 1 hr marinating
  • Serves 4
  • Print


Deep-fried ice cream balls
  • 350 gram bought madeira cake, coarsely chopped
  • 4 large scoops vanilla ice-cream
  • 3 eggs
  • 1/2 cup packaged dried breadcrumbs
  • vegetable oil, to deep-fry
  • flavoured ice cream topping and fruit, to serve


Deep fried ice-cream balls
  • 1
    Line a baking tray with baking paper. Process cake to make fine crumbs. Place cake crumbs in a large bowl.
  • 2
    Working quickly, roll ice-cream scoops in crumbs to coat evenly. Place on prepared tray. Freeze ice cream balls for 30 minutes or until firm. Reserve leftover crumbs.
  • 3
    Whisk eggs in a shallow bowl. Dip balls in egg, then in reserved cake crumbs to coat. Pat firmly to secure. Return to prepared tray.
  • 4
    Freeze for 30 minutes or until firm. Repeat coating and freezing sequence with remaining egg and dried breadcrumbs.
  • 5
    Heat oil in a large heavy-based saucepan over moderately high heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Deep-fry balls, in batches, for 1 minute or until golden brown.
  • 6
    Using a slotted spoon. transfer balls to paper towels to drain. Serve at once with topping and fruit.


You can use any plain un-iced cake for crumbs. Ice cream balls must be frozen solid before you fry them or ice-cream will leak into hot oil and splatter.

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