Homemade Deep-Fried Ice Cream Sandwich Recipe

It might sound like a contradiction in terms, but fried ice cream is very much a thing, and it is probably more common than you might think.

Far from being a dish that can track its roots back to the country fair circuit — the same one that gave rise to indulgent comfort foods including the deep-fried Twinkie (via CNN), deep-fried cheesecake bites, and  golden funnel cake – fried ice cream could have actually appeared more than a century ago at the Chicago World's Fair in 1893. Others say it began much later, in the 1960s, as Japanese restaurants began blanketing ice cream balls with tempura batter and freezing them before blast-frying them. Fried ice cream has even made an appearance in Mexican restaurants. 

Recipe developer Jennine Bryant's version of fried ice cream isn't just ice cream — it's actually a delectable ice cream sandwich, which sees vanilla ice cream sandwiched between two thin slivers of indulgent chocolate brownie. We think the recipe is fairly foolproof — and if the thought of moving fast enough to fry the ice cream without melting it sounds intimidating, this recipe allows you to make and then serve the ice cream sandwiches without the batter around it. It's ok. We won't tell.

Gather your ingredients

You may need to make an extra run to the grocery store to prep for this dessert, but we think it's worth your while. In order to make your own deep-fried ice cream sandwiches, you'll need butter, light brown sugar, large eggs, vanilla extract,  flour, cocoa powder, milk chocolate chips, vanilla ice cream, baking powder, and whole milk. Depending on how you might want to serve these delightful hot-and-cold sweet treats, you might also want to have powdered sugar or whipped cream handy so you can dress them up before they are ready to go.

Begin by making your brownie layer

To make the brownie layer, first preheat your oven to 350 degrees Fahrenheit, then line a 15x12-inch baking tray or a cookie sheet with parchment paper. Set it aside and make the batter by combining the melted, cooled butter with brown sugar in a mixing bowl or stand mixer, then adding 3 large eggs and 1 teaspoon of vanilla extract. Add 3/4 cup of the flour with the cocoa powder to the mixture and gently mix until just combined. Add the chocolate chips, but be gentle and try not to overmix. Spread the batter in your prepared baking pan — you're looking for a thin layer of batter at the bottom. Bake for between 13 to 15 minutes until cooked through.

Prep the brownie layer

Let your brownie base cool completely and prep it for the next step by leaving it in the refrigerator for at least 30 minutes. When the base is sufficiently chilled, divide into halves, making sure you trim uneven edges so they are roughly the same size. It may be a good idea put the brownie back into the fridge, particularly if your kitchen or work area is warm, or it could make handling during the next step a challenge.

Prepare and fill your brownie ice cream sandwiches

To get your vanilla ice cream filling ready, scoop the ice cream into a clean, chilled stand mixer and beat on low with chilled beaters for 15 to 20 seconds until it is softened and spreadable. Working fast so that it doesn't melt, spread the ice cream over half of the brownie sandwich, and then place the other half of the sandwich on top. The ice cream sandwich slab now needs to go into the freezer for at least 2 hours. After that, divide the slab into 14 servings and return to the freezer.

Get your batter for fried ice cream sandwiches ready

Just before serving your ice cream sandwiches, preheat a deep-fat fryer filled with canola oil to about 355 degrees Fahrenheit. If you don't have a deep-fat fryer, Bryant tells us you can also fill a large pot with oil, saying "I'd recommend a depth of at least 4 inches of oil to give the battered sandwiches room."

While the oil is heating up, combine the remaining 1½ cups of the flour, the baking powder, the remaining 2 eggs, and the milk to create a batter. Mix thoroughly.

Keep your ice cream sandwiches frozen before you blast them in the fryer

To coat your ice cream sandwiches, work quickly by taking one or two ice cream sandwiches from the freezer at a time, dipping each ice cream sandwich into the batter. Make sure it is nicely covered, and then gently lower it into the deep-fat fryer and fry until it is golden brown; this should take no more than a minute.  

Adding the ice cream sandwiches to the hot oil will make it cool down a little bit, so you don't want to over fill the deep-fat fryer else the oil will not be hot enough to properly fry the batter.

Frying your ice cream sandwiches shouldn't take long

Use a slotted wooden spoon to gently turn the sandwich while it is frying. Remove the fried ice cream sandwich, place it on an absorbent towel for a few seconds and then serve quickly before the ice cream melts!

You can drizzle these with chocolate or powdered sugar, or top them with whipped cream to serve. And imagine you're having a wonderful day at the county fair!

Homemade Deep-Fried Ice Cream Sandwich Recipe
5 from 21 ratings
Why settle for an ice cream sandwich when you can make a deep-fried ice cream sandwich? This easy-to-follow recipe is as indulgent and delicious as it sounds!
Prep Time
Cook Time
Deep fried ice cream sandwiches dusted with powdered sugar
Total time: 40 minutes
  • ¾ cup butter, melted and cooled
  • 1¼ cups light brown sugar
  • 5 large eggs, room temperature, divided
  • 1 teaspoon vanilla extract
  • 2¼ cups flour, divided
  • ½ cup of cocoa powder
  • ½ cup of milk chocolate chips
  • 6 cups vanilla ice cream
  • canola oil, to fill deep-fat fryer (or a depth of 4 inches in a large pot)
  • 1 teaspoon of baking powder
  • 1½ cups of whole milk
  1. Preheat the oven to 350 degrees Fahrenheit and line a 15x12-inch baking tray with parchment paper.
  2. Combine the butter with the brown sugar in a mixing bowl or stand mixer.
  3. Add 3 eggs and the vanilla extract and mix.
  4. Add ¾ cup of flour and the cocoa powder to the mixture and mix until just combined.
  5. Fold in the chocolate chips until just combined.
  6. Spread the mixture out onto the baking pan. It should thinly cover the base.
  7. Bake in the oven for 13 to 15 minutes until cooked, then take it out and leave it to cool completely. Once it is completely cool, put the pan into the fridge for 30 minutes.
  8. Remove the chocolate base from the fridge and cut it in half. Trim any uneven edges.
  9. Put the ice cream in a clean stand mixer and mix for 15 to 20 seconds, until it is softened and spreadable.
  10. Quickly spread the ice cream over one half of the chocolate base, and then place the other half on top to make a large ice cream sandwich.
  11. Put the whole thing into the freezer for at least 2 hours.
  12. Take the ice cream sandwich out and cut it into 14 equal pieces, then put these back into the freezer.
  13. Preheat a deep-fat fryer or pot with at least 4 inches of canola oil to 355 degrees Fahrenheit.
  14. While the deep-fat fryer is heating up, combine the remaining 1 ½ cups of flour, the baking powder, the remaining 2 eggs, and milk together to make the batter.
  15. Take 1 or 2 ice cream sandwiches out of the freezer at a time, and dip each on into the batter, making sure it is nicely covered.
  16. Gently lower it into the fryer and fry until it is golden, about 1 minute or so, using a slotted spoon to turn it halfway.
  17. Remove the fried ice cream sandwich and place it on an absorbent towel for a few seconds.
  18. If desired, dust with powdered sugar and serve quickly before the ice cream melts!
Calories per Serving 501
Total Fat 30.8 g
Saturated Fat 13.3 g
Trans Fat 0.5 g
Cholesterol 121.3 mg
Total Carbohydrates 50.1 g
Dietary Fiber 2.3 g
Total Sugars 31.1 g
Sodium 119.3 mg
Protein 8.2 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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