Fire and ice, hot and cold … usually, it’s impossible for those two extremes to coexist peacefully, with one exception: fried ice cream. 

While the origin story of fried ice cream is a little murky, it’s crystal clear to anyone who’s ever tasted fried ice cream is a wonderful treat, born out of both fire and ice. 

Traditionally, to make fried ice cream, a ball of ice cream is surrounded by an outer shell of corn flakes, which is what actually gets fried. Joy Cone has, however, upped the ante, replacing the corn flakes with pieces of waffle cone. 

Ask yourself which would make a more enticing dessert ingredient, corn flakes or a waffle cone, and you’ll see why our easy-to-make fried ice cream may be the best you’ll ever taste. 

(Serves: 8)

What You’ll Need:

  • 1 Quart Vanilla Ice Cream 
  • 3 Cups Crushed Joy Waffle Cones
  • 1 Teaspoon Ground Cinnamon
  • 2 Quarts Oil For Frying 
  • Honey (to taste)
  • Chocolate Sauce (to taste)
  • Whipped Cream (to taste)


In a zip plastic storage bag, place cones leaving the zipper unzipped a bit to let air escape. Use a rolling pin to crush and roll over cones until flake-size cereal pieces remain. Do not crush too fine. 

Scoop ice cream into 8, ½-cup sized balls. Place on baking sheet to slightly soften.

In a small bowl, combine cinnamon and waffle cone flakes. Roll ice cream balls in crushed cone flakes, covering ice cream completely. Repeat as many times as necessary. Freeze again until firm, 3 hours.

In deep fryer or large, heavy saucepan, heat oil to 375 degrees F (190 degrees C). 

NOTE: Hot oil can be extremely dangerous. Please use caution, keep children at a distance, and dispose of in a responsible way. 

Using a slotted spoon, place ice cream balls 1 or 2 at a time into the hot oil and fry for 10 to 15 seconds, until golden. Place the ice cream balls on a plate with paper towels to drain. Add fried ice cream to a bowl and drizzle honey and/or chocolate sauce and serve immediately with a dollop of whipped cream. 


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