Fried Ice Cream

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“From, this is a little different than the traditional recipe”

Ingredients Nutrition

  • 1 refrigerated pie crust, unbaked
  • 2 teaspoons sugar
  • 1 12 teaspoons cinnamon
  • 1 quart ice cream (preferably vanilla)
  • oil (for deep frying)
  • 23 cup honey


  1. In a large, ungreased baking dish, place the pie pastry flat on the bottom. Combine the sugar and cinnamon and sprinkle over the pastry. Prick whole surface with fork and bake at 400*F for 10 - 12 minutes or until pastry is lightly browned. Cool on a wire rack for 5 - 10 minutes.
  2. In a large, resealable plastic bag, place the cooked pastry and coarsely crush. Transfer "crumbs" to a shallow bowl.
  3. Using a small ice cream scoop, form about 8 scoops of ice cream and roll each scoop in the pastry "crumbs". Cover and freeze for 2 hours or until firm.
  4. In an electric skillet or deep-fryer, heat oil to 375*F.
  5. Fry frozen ice cream balls for 8-10 seconds on until golden brown. Drain on paper towels.
  6. Place immediately into chilled bowls and drizzle with honey. Serve.

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