Graham Cracker Fried Ice Cream Recipe

This fried graham cracker ice cream is an over-the-top dessert with a crisp golden coating and a creamy vanilla center.

A popular treat at many Mexican restaurants, it is surprisingly easy to recreate at home using just a few pantry staples. After freezing the ice cream solid, you roll it in a graham cracker mixture and give it a quick fry for a warm, crunchy shell that keeps the ice cream perfectly frozen inside.

If you have never made fried ice cream before, don't worry, it's easier than it sounds and totally worth the effort. While the recipe is not difficult, it does require plenty of chilling time to prevent melting during the coating process. 

What You'll Need

Ingredients:

• Vanilla ice cream (scoopable but firm)

• Graham cracker crumbs (about 1 cup)

• 1–2 tablespoons sugar

• 1/2 teaspoon ground cinnamon

• 2 eggs

• Oil for deep frying (vegetable or canola)

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How to Make Fried Graham Cracker Ice Cream

1. Scoop and freeze
   Scoop the ice cream into firm balls (about 1/2 cup each). Place them on a parchment-lined tray and freeze until very firm—at least 2 hours, preferably overnight. This extra freezing time helps prevent melting during frying.

2. Prepare the coating
   In a shallow bowl, mix graham cracker crumbs with sugar and cinnamon. In another bowl, beat the eggs until smooth.

3. Coat the ice cream
   Roll each frozen ice cream ball first in the beaten eggs, then coat with the graham cracker mixture. Repeat this process to double-coat the balls. Place the coated ice cream balls back in the freezer until very firm again, at least 1 hour.

4. Heat the oil
   In a deep fryer or heavy-bottomed pot, heat oil to 375°F (190°C). Use enough oil so the ice cream balls can float while frying.

5. Fry quickly
   Fry one ice cream ball at a time for 10–15 seconds, just until the coating turns golden and crispy. Be careful not to fry too long—there’s a short window between perfectly crispy and a messy frying disaster. Use a slotted spoon to remove and drain briefly on paper towels.

6. Serve immediately
   Enjoy topped with your favorite sauces, whipped cream, or fresh berries—or just as they are!

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Tips & FAQs

• How do I keep the ice cream from melting when frying?
  Make sure the ice cream is frozen solid before frying—overnight is best. Also, fry only one at a time and keep the others in the freezer until the oil is ready.

• Can I make these ahead of time?
  Yes! After coating, you can store the ice cream balls in an airtight container in the freezer for several days. Just fry them straight from frozen.

• What oil works best?
  Use a neutral, high-smoke-point oil like vegetable or canola oil. Avoid olive oil or anything with a strong flavor.

• Can I use other flavors of ice cream?
  Absolutely. While vanilla is a classic, flavors like chocolate, coffee, or even dulce de leche go great with the graham cracker coating.

• Why double-coat the ice cream?
  The double coating acts as insulation, helping keep the ice cream from melting and giving you a crispier shell.

• How do I serve it?
  Try drizzling with honey, chocolate sauce, or caramel. A little whipped cream or fresh berries adds a nice touch—but it’s great on its own, too.

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Fried graham cracker ice cream is a fun and impressive treat that’s easier to make than you might think. Whether you keep it simple or add your favorite toppings, it’s sure to be a hit with family and friends.

Give it a try and let me know what you think. Feel free to leave a comment below or a rating on the recipe card—I’d love to hear how it turns out for you!

Graham Cracker Fried Ice Cream

Author: Jolene's Recipe Journal

Ingredients

• 3 cups vanilla ice cream
• 1/4 cup heavy whipping cream
• 1 1/4 cups finely crushed graham crackers
• 1 teaspoon ground cinnamon
• Oil -- for deep-frying

Instructions

1. Using a 1/2-cup ice cream scoop, place six scoops of ice cream on a baking sheet. Freeze. Place heavy cream in a shallow bowl. Combine cracker crumbs and cinnamon in another shallow bowl.
2.  Dip ice cream balls in cream, then roll in crumb mixture. Cover and freeze for at least 1 hour. 
3. Refrigerate remaining cream and set aside remaining crumb mixture until it's time to roll ice cream balls again, first in cream, then coat again with crumbs. Freeze for 15 minutes. 
4. In an electric skillet or deep-fat fryer, heat oil to 375'. Fry ice cream balls for 10-15 seconds or until lightly browned. Drain on paper towels. Serve immediately.

Notes

Source: https://www.tasteofhome.com/recipes/graham-cracker-fried-ice-cream

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