Fryer and Ice Recipe

Name: Fryer and Ice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pints ice cream (any flavor); 3 cups panko breadcrumbs; 4 large eggs; 1 tablespoon vanilla extract; Vegetable oil, for frying (about 8 cups); Cocoa powder, for dusting; 4 ounces bittersweet chocolate, chopped; 6 tablespoons whole milk; 2 tablespoons heavy cream; 1 tablespoon unsalted butter; 1 tablespoon sugar; 1/2 teaspoon vanilla extract; Pinch of salt

Servings: persons

2 pints ice cream (any flavor)
3 cups panko breadcrumbs
4 large eggs
1 tablespoon vanilla extract
Vegetable oil, for frying (about 8 cups)
Cocoa powder, for dusting
4 ounces bittersweet chocolate, chopped
6 tablespoons whole milk
2 tablespoons heavy cream
1 tablespoon unsalted butter
1 tablespoon sugar
1/2 teaspoon vanilla extract
Pinch of salt

1
Prepare the ice cream: Scoop 8 balls of ice cream onto a baking sheet.
2
Freeze until hard, about 1 hour.
3
Put the panko in a shallow bowl.
4
In another shallow bowl, whisk the eggs and vanilla until combined.
5
Roll the ice cream balls in the egg mixture; let the excess drip off, then roll in the panko to coat.
6
Return to the baking sheet and freeze until the coating is firm, about 1 hour.
7
Repeat, rerolling in the egg mixture, then the panko (the ice cream should be completely covered).
8
Return to the freezer until firm, at least 1 more hour.
9
(At this point, you can wrap the breaded ice cream in plastic and freeze for up to 3 days.)
10
Make the sauce: Combine the chocolate, milk, heavy cream, butter, sugar, vanilla and salt in a microwave-safe bowl.
11
Microwave in 30-second intervals, stirring, until the chocolate is melted and the sauce is smooth.
12
Heat about 2 1/2 inches of vegetable oil in a deep pot over medium-high heat until a deep-fry thermometer registers 400 degrees F. Fry the frozen ice cream balls, two at a time, until the coating is golden brown, about 30 seconds.
13
Remove with a slotted spoon and drain on a paper towel-lined plate.
14
Serve immediately with the chocolate sauce; dust with cocoa powder.
15
Photograph by Kang Kim

829

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pints ice cream (any flavor), 3 cups panko breadcrumbs, 4 large eggs, 1 tablespoon vanilla extract, and more.

Yes, Fryer and Ice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fryer and Ice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions