Air Fryer Ice Cream is a fun, crispy-meets-creamy dessert — hot on the outside, frozen and creamy on the inside. It sounds impossible, but with the right technique, it totally works. Here’s how to make it:
🍦 Air Fryer Ice Cream
🧊 Ingredients:
- 4 scoops vanilla ice cream (or your favorite flavor), very firm
- 1 cup cornflakes or crushed cookies (e.g., Oreos, graham crackers)
- ½ cup sweetened shredded coconut (optional)
- 1 tsp cinnamon (optional)
- 1–2 eggs, beaten
- 1 cup all-purpose flour
- Cooking spray or a little melted butter
🔧 Equipment:
- Air fryer
- Freezer-safe tray or plate
- Parchment paper
👩🍳 Instructions:
- Scoop & Freeze:
- Scoop firm balls of ice cream and place them on a parchment-lined tray.
- Freeze for at least 2–3 hours, or until very hard.
- Prepare Coating:
- In a food processor or bag, crush cornflakes (or cookies) into coarse crumbs.
- Mix in coconut and cinnamon if using.
- Breading Process:
- Roll each frozen ice cream ball in flour, then dip in beaten egg, then roll in the crumb mixture.
- For a thicker shell, repeat the egg and crumb step once more.
- Return coated balls to the freezer for at least 1–2 hours (or overnight) until rock solid.
- Air Frying:
- Preheat air fryer to 400°F (200°C) for 3 minutes.
- Lightly spray the coated ice cream balls with cooking spray or melted butter.
- Place in the air fryer basket lined with parchment paper (leave room between them).
- Air fry for 2–3 minutes, just until golden brown. Do not overcook — the ice cream should still be frozen inside.
- Serve Immediately:
- Enjoy with chocolate sauce, caramel drizzle, or fresh fruit!
🍓 Variations:
- Chocolate Coating: Mix cocoa powder into the crumb mixture.
- Nut Crunch: Add crushed peanuts, almonds, or pecans.
- Spicy Kick: Add a pinch of cayenne or chili powder to the crumbs.
Would you like a version with a gluten-free crust or made with mochi ice cream?