Other people have mentioned the answers (hard frozen ice cream and quick fry) but this brings up a goal I had a long time ago which was to make hot ice cream. Via some interesting hydrocolloids I was able to make an ice cream base that solidified when heated and “melted” as it cooled but it tasted lousy, like ice cream but chewier because it was basically a gel. It may have lended itself better to other flavors than the standard vanilla base I used. Googling it I saw other people that made similar preparations with the same principles but I don’t know if any of those tasted any good
You don’t just fry the ice cream. The ice cream is covered in a layer of crunchy bits like oats and crushed corn flakes and such. You start by making ice cream balls, covering them in the crunchies and freezing them to very firm. Then you dip them QUICKLY in the hot oil, which browns the crunchy layer but doesn’t have time to melt the ice cream. Then you add toppings (whipped cream, fruit, chocolate syrup, maraschino cherries, etc) and there you have it.
Probably not what’s happening here, but look up the [Leidenfrost Effect](https://en.wikipedia.org/wiki/Leidenfrost_effect).
It’s another example of very hot / cold interactions. Basically, if you put a liquid on a VERY hot surface, the part of the liquid touching the surface will quickly evaporate, but the gas this creates actually keeps the rest of the liquid from touching the surface! This makes the liquid basically float above the surface, and it’ll take way longer to evaporate than expected.
I do not think this is happening with fried ice cream, because the ice cream is probably not evaporating, and the other explanations make way more sense.
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