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fried ice cream

Indonesian-Style Fried Ice Cream

A tropical twist on the classic fried ice cream. This version combines crunchy breadcrumbs with coconut flakes, and finishes with a drizzle of sweet coconut–brown sugar syrup inspired by Indonesia’s kinca sauce. Crispy outside, cold and creamy inside — a dessert that surprises at every bite.
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Prep Time 20 minutes
Cook Time 5 minutes
Freezing Time 6 hours
Total Time 6 hours 25 minutes
Servings: 6 Fried Ice Cream Balls
Course: Dessert
Cuisine: Fusion, Indonesian-inspired
Calories: 320
Ingredients Method Notes

Ingredients
  

Ice Cream Balls
  • 6 scoops ice cream preferably coconut, mango, or vanilla
  • 2 egg whites
  • 100 g ¾ cup all-purpose flour
  • 200 g 2 cups breadcrumbs (or crushed cornflakes)
  • 100 g 1 cup unsweetened coconut flakes
For Frying
  • Oil for deep frying
Nusantara-Style Syrup
  • 100 g ½ cup brown sugar (or palm sugar – gula jawa, if available)
  • 50 ml 3 tbsp coconut milk (canned is fine)
  • A pinch of salt
  • 1 pandan leaf optional; can be found in Asian stores or replaced with a drop of vanilla

Instruction
 

Freeze the Ice Cream
  1. Scoop ice cream into firm balls and place them on a tray lined with parchment paper.
  2. Freeze for at least 4 hours, or until rock solid.
Prepare the Coating
  1. Whisk egg whites in a bowl until lightly frothy.
  2. Place flour in one bowl, and mix breadcrumbs with coconut flakes in another.
Coat the Ice Cream
  1. Roll each frozen ice cream ball in flour → dip in egg whites → coat with breadcrumb-coconut mixture.
  2. Repeat the process once more for a thicker, crunchier layer.
  3. Return coated balls to the freezer for another 2–3 hours.
Make the Syrup
  1. In a small saucepan, combine brown sugar, coconut milk, salt, and pandan leaf.
  2. Simmer on low heat until slightly thickened, about 5 minutes.
  3. Remove pandan leaf (if used) before serving.
Fry Quickly
  1. Heat oil to 170°C (340°F).
  2. Fry each coated ice cream ball for 15–20 seconds, just until golden brown.
  3. Remove and drain quickly on paper towel.
Serve
  1. Place fried ice cream on a plate.
  2. Drizzle with coconut–brown sugar syrup and serve immediately.

Notes

  • Breadcrumbs: You can use crushed cornflakes if you want extra crunch.
  • Palm sugar (gula jawa): If you can’t find it, regular brown sugar works fine. Coconut sugar (often available in health food stores) is an excellent substitute.
  • Pandan leaf: Optional. If not available, replace with vanilla extract for aroma.
  • Ice cream flavors: Coconut or mango gives the most tropical taste, but vanilla works perfectly too.