Abstract: A method of making a frozen food product includes the steps of providing a liquid batter and frying the batter in the form of first and second casing halves each having an inner surface defining an interior. A confection adapted to harden when frozen is placed into the interior of each of the first and second fried casing halves such that the interior of the casing half is substantially filled by the confection. The casing halves are then placed in an opposing relationship with each other such that the confection within the interiors of the casing halves collectively forms an inner core substantially enclosed by the casing halves. According to one embodiment, the confection of the inner core is ice cream and the product includes a moisture barrier layer on inner surfaces of the fried casing halves and a coating layer encapsulating the casing.