Fried ice cream does not melt because it's scooped into a large enough ball and then frozen solid before it's fried.
Ice cream is scooped out of the carton and rolled in a crust of frosted flakes, cornflakes, or dipped in batter (this is done just before frying) and then frozen overnight on a baking sheet in the freezer.
This gets the ice cream extra cold so it doesn't melt during frying.
When making fried ice cream it is important to get a large enough scoop of ice cream so that when it is fried, the ice will not melt too quickly.
The ice cream is made into a ball shape to help the ice retain its icy temperature. In most cases, vanilla ice cream is used.
Fried ice cream was invented in 1893 at Chicago's world fair.
Although it's also claimed that Fried Ice Cream was invented in 1894 by a company in Philadelphia.
And then again some people say fried ice cream actually traces its history to the 1960s where it was invented as a dessert in Japanese tempura restaurants.
Though in 1894, a Philadelphia company was given credit for its invention describing: "A small, solid [cake] of the ice cream is enveloped in a thin sheet of pie crust and then dipped into boiling lard or butter to cook the outside to a crisp.
Fried ice cream is a dessert made of a scoop of ice cream that is frozen hard, breaded or coated in a batter, and quickly deep-fried, creating a warm, crispy shell around the still-cold ice cream.
Fried ice cream is a typical dessert of Chinese cuisine, whose origins are very ancient.
The first evidence of this dish dates back to 1800.
Crispy outside and fluffy inside, it is an obligatory dish to taste if you go eating in an oriental restaurant, and it is very widespread even in Japanese restaurants.
Fried Ice Cream does not melt because It is not a good conductor of heat.
Hence the heat traveling towards the ice cream would be much slower if there is more air between the ice cream and batter.
When you deep fry it, the batter will turn crispy quickly and within seconds, your fried ice cream is done!
And your ice cream has barely melted.
Ice cream is scooped out of the carton and rolled in a crust of frosted flakes, cornflakes, or dipped in batter (this is done just before frying) and then frozen overnight on a baking sheet in the freezer.
This gets the ice cream extra cold so it doesn't melt during frying.