Authentic Chinese Fried Ice Cream Recipe – A Delightful Treat!

Chinese Fried Ice Cream Recipe

Authentic Chinese Fried Ice Cream Recipe – A Delightful Treat!


Chinese fried ice cream recipe is one of the most traditional Chinese dishes. Famous globally, it is a cuisine loved by grownups and kids, thanks to the crunchy and Chinese deep fried ice cream batter. The batter encloses the ice cream.

In short, fried ice cream with honey is cold inside and warm externally. I assure you that this delightful and mouthwatering dessert will leave you speechless. The process is quite long, but you can easily make this luscious asian fried ice cream with bread at home.

What Is Fried Ice Cream?

Ever wondered what makes Asian ice cream recipe so uniquely delectable? Originating from China, this frozen delight has been popularized in Mexican restaurants across the U.S.

Picture a round ball of ice cream, encased in a crispy outer coating. It’s then deep fried in hot oil for just a few seconds, ensuring the inside stays deliciously frozen.

The result? A delicious treat that’s both warm and cold, soft and crunchy. Toppings like honey, whipped cream, or fruit add to its allure, making it a serving of joy and a testament to culinary creativity.

Origin And Tradition Of Chinese Fried Icecream

Fried ice cream, a gem in Chinese cuisine, whispers tales of ancient origins, dating back to the 1800s.

This dessert has evolved into a masterpiece, transcending beyond oriental restaurants to find a special place in Japanese restaurants and homes worldwide.

The secret to its unique taste lies in its crispy yet fluffy exterior, achieved through a thick, frothy batter that, when introduced to boiling oil, transforms into a golden delight.

The light cooking time is key, preserving the ice cream’s frozen heart while creating a warm, inviting crust.

Experimentation in kitchens has led to home replication of this dish, where chef’s imagination takes the lead.

Garnishes like whipped cream, cinnamon biscuits, ginger, or candied fruit add layers of flavor, making each bite a journey through a fusion of textures and tastes.

The story of fried ice cream is as much about tradition as it is about innovation, blending ancient techniques with modern twists to continually delight and surprise.

How Does Deep Fried Ice Cream Work?

The marvel of deep fried ice cream lies in its ability to defy the basic principles of cooking. Imagine a scoop of ice cream that doesn’t melt when surrounded by hot oil.

The success of this culinary wonder hinges on two critical ways: wrap and freeze. First, the ice cream is frozen to a state colder than usual, making it resilient against high heat. Then, it’s coated in a crust that acts as a protective barrier.

When it hits the oil, the short time and quickly achieved high heat brown and crisp the outer layer, while the inside remains cold and creamy. The result? A crispy shell encasing a perfectly creamy core.

fried ice cream chinese

Chinese Fried Ice Cream Recipe


Caramel Sauce

  • ¾ cup thickened cream
  • 75g butter
  • 1 cup of brown sugar (soft)


  1. First of all, scoop rounded Asian ice cream balls with a spoon and place them on a tray. Put the tray in the refrigerator, where it will remain for the whole night.
  2. Then, place the sponge cake slices to encompass the ice cream balls in a single layer wholly. If you see any gaps, use the cake crumbs to fill them. Put it again into the refrigerator for at least three to four hours. If possible, let it be there overnight.
  3. Now, bring the balls out of the freezer and roll them in beaten egg and then in the breadcrumbs. Then again, return them to the refrigerator for the whole night.
  4. Take a saucepan for making the caramel sauce. Add brown sugar and butter to melt them. Cook on a medium flame for at least 8 to 10 minutes until it becomes a dark caramel. Then, combine the cream and boil for 4 to 5 minutes or until it becomes thick and smooth.
  5. Heat the vegetable oil to 200C and deep fry the ice cream balls for a few seconds until golden brown. Drain the crispy fried balls for a few seconds. Then, serve Chinese fried ice cream recipe with caramel sauce.
  6. You can store this delicious ice cream in the refrigerator for up to 3 months.

Toppings/Sauce Suggestions

Transforming fried ice cream into an Asian style sundae takes just the right toppings and sauces. Here’s a listicle of suggestions to elevate your dessert:

  • Whipped Cream: A classic choice that adds a light, airy texture.
  • Nutella: For a rich, chocolatey spread that pairs wonderfully with the crunchy exterior.
  • Chocolate Sauce: A drizzle of this can never go wrong, providing a sweet, velvety finish.
  • Crushed Nuts: Adds a delightful crunch and nutty flavor.
  • Sautéed Bananas: These bring a caramelized sweetness that complements the ice cream’s coldness.
  • Chunky Strawberry Sauce: Offers a fruity burst that cuts through the richness.
  • Fruit Sauce: A versatile option, perfect for adding a tangy twist.
  • Condensed Milk: Drizzle it for a creamy, sweet layer.
  • Ovaltine: Sprinkle this for a nostalgic, malty flavor.
  • Milo Powder: Another nostalgic topping that gives a unique chocolate-malt taste.

Each topping adds its own character to the ice cream sundae, turning the fried ice cream into a customizable, indulgent treat.

Tips For Perfect Fried Ice Cream

Creating the perfect Fried Ice Cream requires some insider tips, especially when it comes to the bread used for wrapping. Here’s a handy list to guide you:

  • Square Shaped Bread: Opt for this shape as it makes wrapping
  • Rounded Top: Choose bread with a rounded top for a more aesthetic finish.
  • Trim: Carefully trim the crust to ensure even cooking.
  • Denser Part of Bread: Use the denser part for a better hold and texture.
  • Density: Pay attention to the density; too soft can fall apart, while too hard can be less enjoyable.
  • Soft and Fluffy: Aim for a balance – soft, fluffy bread that holds up well.
  • Thick Slices: These are ideal for creating a substantial outer layer.
  • Whole Wheat: Consider whole wheat bread for a healthier twist.
  • Asian Bakeries: Explore options at Asian bakeries; they often have varieties that work well with this dessert.
  • Scooping: Ensure the ice cream is round and well-formed for uniform cooking.

Remember, the bread is more than just a wrapper; it’s a key ingredient that complements the ice cream, creating a perfect harmony of textures and flavors.

What To Do With The Leftover Frying Oil?

After indulging in the delight of making Chinese Fried Ice Cream, you might find yourself with leftover frying oil. Don’t be uneasy about the amount of oil used to fry each scoop of ice cream, which typically takes just 30 seconds.

The good news is, this oil can be reused. Post-frying, you’ll find the oil in great, almost-new condition, with hardly any debris from the quick fry.

Once you’re done, ensure the oil is cool before transferring it to an airtight container. Store it in a dark place to preserve its quality, ready to be used again for cooking another day.

Chinese Fried Ice Cream Recipe

FAQs About Chinese Fried Ice Cream Recipe

1.  Do I Have To Use Vanilla Ice Cream?

No, you’re not limited to just vanilla for your deep fried ice cream; experiment with a mix and match approach using ALL sorts of flavours, even those reminiscent of cake!

2.  How To Store Fried Ice Cream?

Enjoyed within 5 minutes of deep-frying to maintain its crispy exterior, there’s a solution for those times when you can’t consume it all at once.

After coating and shaping your ice cream into balls, place them in an airtight container and store them in the freezer.

This method can preserve your fried ice cream for up to a month, preserving its delectable potential. When you’re ready for that perfect moment of indulgence, simply take them out and fry them quickly.

This way, you avoid the filling from melting and the exterior becoming soggy, ensuring every bite is as good as freshly made.

3. What Type Of Breadcrumbs Is Good For Fried Ice Cream?

For fried ice cream, breadcrumbs or crushed cornflakes work well; choose panko for a chunkier crust or go gluten-free for a crunchier texture.

4. What Is Fried Ice Cream Batter Made From?

The batter for fried ice cream typically involves rolling a scoop of frozen dessert in cookie crumbs and raw egg, before briefly deep frying it.

5. Is Fried Ice Cream Chinese Or Japanese?

Fried ice cream, often associated with Mexican and Asian cuisine, actually debuted in America at the 1893 Chicago World’s Fair. Its popularity peaked in the 1970s and 1980s, blending both Chinese and Japanese influences like tempura in restaurants.

6. Is Deep Fried Ice Cream Really Deep Fried?

Indeed, deep fried ice cream involves frying coated ice cream balls in hot oil for 20-30 seconds, creating a crisp outer coating while keeping the core frozen.

7. How Does Deep Fried Ice Cream Stay Frozen?

Deep-fried ice cream stays frozen because the large scoops of ice cream, when solid and deep-fried for only 10 seconds, do not melt in the oil.

8. How Long Does It Take For Fried Ice Cream To Melt?

Fried ice cream typically starts to melt at the outer edge after an average fry time of a few seconds in the oil.

9. Why Doesn’t Deep Fried Ice Cream Melt?

These are the small ice cream balls that are frozen at a very low temperature. They are then rolled in a mixture of cornflakes, breadcrumbs, or tempura and then deep-fried. The coating works like an insulating agent, so the deep fried ice cream Chinese does not melt inside.

10. Does Rolled Ice Cream Taste Different?

Actually, its taste is very much similar to scooped ice cream. It is a lot more creamy and photo-worthy, thanks to the toppings.

11. How Do You Eat Fried Ice Cream?

You can serve it with chocolate or caramel sauce. This tasty Chinese deep fried ice cream recipe is prepared by taking a scoop of ice cream of any flavor that is frozen at a very low temperature and then coating it in raw egg, rolling it in cornflakes, breadcrumbs, or cookie crumbs, and deep frying it.

12. Can You Make Fried Ice Cream In Advance?

Yes, you can create the Chinese ice cream balls and roll them in the breadcrumbs coating a few days ahead. Keep them frozen and wait to top them until just before you serve them.

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