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Easy Air Fryer Fried Ice Cream Recipe
5 from 15 votes

Easy Air Fryer Fried Ice Cream Recipe

This recipe shows how to create fried ice cream in an air fryer using vanilla ice cream coated in a crunchy mixture of crushed corn flakes and cinnamon toast cereal. The ice cream balls are first frozen very hard, then floured, dipped in egg whites, and thoroughly coated with the cereal mixture before air frying for a crispy shell around the cold, creamy center. This method avoids deep frying and allows for preparation ahead of time by freezing the coated ice cream balls.

Prep Time
15 mins
Cook Time
2 mins
Additional Time
6 hrs
Total Time
5 hrs 17 mins
Servings: 8 servings
Calories: 306 kcal
Course: Dessert
Cuisine: American, Mexican

Ingredients

  • 32 ounces vanilla ice cream 1 quart high quality ice cream, I used Haagen Daz and Trader Joe's vanilla ice cream
  • 1/2 cup all-purpose flour You only use about 2 tablespoons
  • 1 1/2 cups corn flakes Or use 3 cups of and omit cinnamon toast cereal
  • 1 ½ cups cinnamon toast cereal Or use 3 cups of and omit corn flakes
  • 1 teaspoon ground cinnamon
  • 3 large egg beaten until frothy, white

Instructions

    Cup of Yum
  1. Scoop out 8 medium sized vanilla scoops of ice cream, shaping quickly into a round ball (doesn’t have to be perfect) and place in a muffin pan or parchment lined baking sheet. (tip, freeze muffin pan for 15 minutes prior to placing the ice cream inside). Freeze for one hour.
  2. In a small bowl, place flour and then working quickly, roll the ice cream balls into the flour mixture (use GF flour for Gluten-free Air Fryer Fried Ice Cream). Return to muffin tin and freeze for another hour.
  3. Add cereal and cinnamon to a ziplock baggie, use a rolling pin or meat mallet to crush corn flakes until well crushed but some larger pieces remain.
  4. In a small shallow bowl, whisk egg whites until foamy (use the egg yolks to make lemon curd!) Remove floured ice cream balls from freezer, working quickly, dip in egg whites to coat, then roll in the corn flake mixture. Roll until completely covered, return to muffin tin, repeat until all ice cream balls are covered (this is a great time to have kids help you out, make an assembly line!)
  5. Return fried ice cream balls to freeze and freeze for at least 4 hours, preferably overnight until ice cream balls are frozen hard. There shouldn’t be any ice cream showing; if they need more coating, repeat the egg white and corn flake dipping and freeze another hour.
How to Air Fry Fried Ice Cream
  1. Fold up a piece of aluminum foil with sides turned up slightly making a shallow bowl. Place in bottom of air fryer. Preheat air fryer to 400 degrees, set for 2 minutes.
  2. Remove ice cream balls one at a time from the freezer and “fry” for 2 minutes, remove with long spoon to plate, top with hot fudge sauce and if desired, whipped cream and a cherry.
  3. Repeat process with remaining ice cream ball, serving each one immediately. If you have a larger air fryer, or a Breville Smart Oven, you can air fry 2-4 at a time, be sure to make a little aluminum foil tray though

Notes

  • You can deep fry the coated ice cream balls quickly in hot oil at 375°F for a golden crust instead of air frying.
  • Make the fried ice cream ahead by freezing the cereal-coated balls in an airtight container for up to 2 months before air frying.
  • Freeze the ice cream balls thoroughly before coating to prevent melting and soggy crust during frying.
  • Use gluten-free flour and cereals to adapt the recipe for gluten intolerance.
  • For variation, omit the egg whites and roll the ice cream balls in honey or maple syrup before the cereal coating to help it stick.
  • Homemade ice cream works well and can be substituted in place of store-bought vanilla for added flavor.

Nutrition Information

Serving 1serving Calories 306kcal (15%) Carbohydrates 42g (14%) Protein 6g (12%) Fat 13g (20%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 3g (15%) Cholesterol 50mg (17%) Sodium 165mg (7%) Potassium 260mg (6%) Fiber 2g (8%) Sugar 26g (52%) Vitamin A 666IU (13%) Vitamin C 5mg (6%) Calcium 150mg (15%) Iron 3mg (17%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 306

% Daily Value*

Serving 1serving
Calories 306kcal 15%
Carbohydrates 42g 14%
Protein 6g 12%
Fat 13g 20%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Cholesterol 50mg 17%
Sodium 165mg 7%
Potassium 260mg 6%
Fiber 2g 8%
Sugar 26g 52%
Vitamin A 666IU 13%
Vitamin C 5mg 6%
Calcium 150mg 15%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.