This no fry Fried Ice Cream is an easy delicious treat made with simple ingredients and absolutely no frying. With just a few easy steps, you can too can make this traditional Mexican dessert without all the mess that the deep frying makes. For an over-the-top taste treat, garnish the fried ice cream with fresh whipped cream, chocolate sauce, caramel sauce, and maraschino cherries.
How to make no fry Fried Ice Cream
Although this recipe is very easy, it does require a little advanced preparation. Scoop ice cream balls onto a parchment-covered baking sheet with space between them. Place them into the freezer to get them solid again.
Now crush the cornflakes cereal by placing them in a large zipper bag and smashing them with a rolling pin. Melt butter in a large skillet over medium heat. Stir in the crushed cornflakes and cinnamon. Cook for 2-3 minutes or until golden brown and crispy. Remove from the heat and stir in the sugar. Let the mixture cool to room temperature. Roll the frozen ice cream balls in the cornflake mixture and place them back in the freezer.
Don’t worry if the coated ice cream balls are not fully covered with the cornflake mixture. Give it 20-30 minutes and roll them again in the cornflake mixture and place them back in the freezer. When ready to serve, remove them from the freezer and place each in a shallow bowl. Let them sit for 1-2 minutes, then top with whipped cream, chocolate or caramel sauce, a maraschino cherry, and sprinkles, and serve promptly.
Recipe notes and helpful tips
- You can make the ice cream scoops as big or as small as you like. The cornflake mixture will cover about 8 standard scoop-size ice cream balls or 4 jumbo restaurant-size ice cream balls.
- This recipe is not difficult at all, but it does take a little time because the ice cream balls must freeze several times to keep them from becoming too soft to work with.
- Fresh whipped cream is the best, but if time is not on your side, use Reddi-Wip.
- For a change of pace taste treat, drizzle with honey.
- Make these delicious treats up to 3 days in advance and store them in an airtight container in the freezer.
- Store leftovers in an airtight container in the freezer for up to 2 months.
Recipe variations
- Cinnamon Crunch Cereal – replace the cornflakes, cinnamon, and sugar with cinnamon toast crunch cereal.
- The Flavor of Ice Cream – try butter pecan, chocolate chip, eggnog, pralines and cream, strawberry ice cream, or chocolate ice cream.
- More Add-Ins – add chocolate chips, toasted coconut, finely chopped pecans, walnuts, pistachios, or almonds, crushed vanilla wafers, or vanilla sandwich cookies
Fried Ice Cream Recipe
Ingredients
- 1- quart vanilla ice cream
- 5 cups cornflakes
- ½ cup unsalted butter
- 2 teaspoon ground cinnamon
- 1 tablespoon sugar
- Whipped cream optional
- Chocolate sauce optional
- Caramel sauce optional
- Maraschino Cherries optional
Instructions
- Scoop the vanilla ice cream out onto a rimmed baking sheet covered with parchment paper. Leave space between the scoops. Place the baking sheet on a level spot in the freezer for 30 minutes.
- Crush the cornflakes by placing them in a large zipper bag and smashing them with a rolling pin.
- Melt the butter in a large skillet over medium heat. Stir in the cornflakes and cinnamon. Cook for 2-3 minutes or until golden brown and crispy, stirring frequently. Remove from the heat and stir in the sugar. Let the mixture cool to room temperature.
- Roll the frozen ice cream balls in the cornflake mixture and place them back in the freezer for 30 minutes.
- Roll them again in the cornflake mixture and place them back in the freezer for 20-30 minutes.
- When ready to serve, remove them from the freezer and let them sit for 1-2 minutes. If desired, top with whipped cream, chocolate or caramel sauce, and a maraschino cherry.
Notes
- You can make the ice cream scoops as big or as small as you like. The cornflake mixture will cover about 8 standard scoop-size ice cream balls or 4 jumbo restaurant-size ice cream balls.
- This recipe is not difficult at all, but it does take a little time because the ice cream balls must freeze several times to keep them from becoming too soft to work with.
- Fresh whipped cream is the best, but if time is not on your side, use Reddi-Wip.
- For a change of pace taste treat, drizzle with honey.
- Make these delicious treats up to 3 days in advance and store them in an airtight container in the freezer.
- Store leftovers in an airtight container in the freezer for up to 2 months.
Nutrition
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deepu
Thanks for the recipe. I love that it is not fried but tastes just as good as fried ice cream. The whole family enjoyed it.
Catalina
My whole family went crazy over this. Love it so much!
Claudia Lamascolo
I made this today but I didn’t have cornflakes so I used cinnamon toast crunch . This is the best recipe I ever found and easy to make my kids went crazy over it, I am so happy I tried this even without having the flakes!
Beth Pierce
Thanks Claudia! So glad that you and the kids enjoyed it,
Kathleen
This is such a quick and easy dessert to make. It’s a perfectly delicious summertime treat.
Beth Pierce
Thanks Kathleen! So glad that you liked it!
Dana
There was a time where I simply couldn’t wrap my head around how fried ice cream worked, lol. Using your directions and going through the motions was fun and I felt so accomplished in the end. Deserving of the treat I’d created, too!
Beth Pierce
Thanks Dana! I am so glad that you were pleased with your results.
Megan
I didn’t realize you could make fried ice cream at home until recently and OMG this is the best recipe! Thank you!
Beth Pierce
You are most welcome Megan!
Allyson Zea
This is one of my favorite desserts!!!!
Sandra
What a perfect summer treat! I love how I can make them in advanced and have them when I want!
Beth Pierce
Yes indeed!
Erin
I love these little ice cream balls of joy. Thanks for the great recipe. I will make these again.
Erik
Talk about a summer treat! So excited to enjoy this after a long week.