Scoops of fried salted caramel ice cream smothered in homemade salted caramel, a creamy, sticky sensation.






Skill level

Average: 3.9 (23 votes)

Vietnamese immigrants brought fried ice cream to Australia. Years ago when my brother was at school, he mentioned this delicious dessert in one of his assignments and the teacher laughed at him. ‘You can’t fry ice cream,’ she proclaimed. Well, look who’s laughing now!


  • 8 70 g (2½ oz) scoops salted caramel ice cream
  • 500 g (1 lb 2 oz) waffles
  • 150 g (5½ oz/1 cup) plain (all-purpose) flour
  • 3 eggs, lightly beaten
  • 2 litres (2 qts) vegetable oil, for deep-frying

Salted caramel

  • 220 g (8 oz/1 cup) caster (superfine) sugar
  • 90 g (3 oz) butter
  • 140 ml (4½ fl oz) cream
  • 1½ tbsp sea salt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


This recipe needs to be started 2 days in advance.

1. Line a large baking tray with baking paper. Working quickly, place the ice cream scoops on the tray, then transfer to the freezer and freeze overnight.

2. Working in batches, place the waffles in a food processor and blitz to a crumb. Set aside in a large shallow bowl.

3. Place the flour in a separate shallow bowl and the beaten egg in a third bowl.

4. Working quickly and with one ice cream ball at a time, roll the ice cream in the flour, making sure to dust off any excess, then roll through the egg wash. Transfer to the waffle crumb and roll until the ice cream is thickly coated. Firmly press the crumbs into the ice cream (this helps to protect the ice cream when it’s fried). Return the ice cream balls to the freezer and freeze overnight.

5. To make the salted caramel, place the sugar in a medium saucepan over medium heat and cook, stirring constantly, until the sugar has melted. As soon as the sugar has liquefied, stop stirring, as this will agitate it and cause the caramel to crystallise. Continue to cook until the sugar turns a deep caramel colour. Slowly whisk in the butter, followed by the cream, then remove from the heat and stir in the salt. Set aside.

6. Heat the oil in a large saucepan to 200°C (400°F) on a kitchen thermometer. Working in batches, carefully lower the ice cream balls into the oil and cook for 30–40 seconds until golden brown. Using a slotted spoon, remove the ice cream from the oil and drain on a plate lined with paper towel.

7. Serve in small bowls generously drizzled with the salted caramel.


Recipe from Street Food Vietnam by Jerry Mai, Smith Street Books, RRP $39.99