Fried Ice Cream

  • Yield 6 servings
  • Prep 15 mins
  • Cook 5 mins


1 quart vanilla ice cream
1 -- (16 oz.) loaf King's Hawaiian Sweetbread
1 box cornflakes, crushed
2 -- eggs, beaten
-- oil for frying
-- chocolate sauce or cinnamon sugar, optional


  1. Scoop 6 ice cream balls approximately 2" in diameter, place onto a plate. Set aside in freezer.
  2. Slice six 1/2" slices of the King's Hawaiian Sweetbread. Trim to 3" x 7" strips, crusts removed. Wrap one strip around each ice cream ball; press firmly to seal edges.
  3. Place crushed cornflakes and beaten eggs into two separate shallow dishes. Roll wrapped ice cream balls first into the beaten eggs, then into the cornflakes. Return ice cream balls to freezer until you are ready to fry, for at least 1 hour.
  4. When ready to fry, heat oil to 400F. One at a time, gently lower the balls into the oil and fry the wrapped ice cream for 15 to 20 seconds, until golden brown. Top with chocolate sauce or cinnamon sugar, if desired and serve immediately. 



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