Fried Ice Cream

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 deep frying makes.

Super Easy Fried Ice Cream

Indulge in a delicious and crispy treat with this mouth-watering fried ice cream recipe. It’s the perfect dessert for any occasion and will satisfy your sweet cravings. For an over-the-top taste treat, garnish the fried ice cream with fresh whipped cream, chocolate sauce, caramel sauce, and maraschino cherries.

Ingredients Needed

• Ice cream: I like vanilla, but you can certainly use other complementary flavors, such as chocolate, strawberry, and butter pecan.
• Cornflakes: to make the crisp topping
• Butter: preferably unsalted, as there is sodium in the cornflakes
• Ground cinnamon: to add a little flavor to the cornflake mixture
• Granulated sugar: just a tad
• Toppings: such as whipped cream or Rediwhip, chocolate sauce, caramel sauce, and maraschino cherries.

How to make Fried Ice Cream (The Easy Way)

This is the nutshell version. Please see the recipe card below for the full list of ingredients and instructions.

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 into the cornflake mixture and return them to the freezer.

Don’t worry if the coated ice cream balls are not fully covered with the cornflake mixture. Give them 20-30 minutes, roll them again in the cornflake mixture, and place them back in the freezer. Remove them from the freezer when ready to serve, and place each in a shallow bowl. Let them sit for 1-2 minutes, then top with goodies like whipped cream, chocolate or caramel sauce, a maraschino cherry, and sprinkles, and serve promptly.

Recipe 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, but it takes a little time because the ice cream balls must refreeze several times to prevent 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.
• You can 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 the ice cream: try butter pecan, chocolate chip, eggnog, strawberry, or chocolate ice cream.
• More add-ins for the cornflake mixture: toasted coconut, finely chopped pecans, walnuts, pistachios, or almonds, crushed vanilla wafers, or vanilla sandwich cookies

Coffee Ice Cream

Mint Chocolate Chip Ice Cream

Strawberry Ice Cream

Vanilla Ice Cream

Strawberry Ice Cream

Chocolate Ice Cream

Fried Ice Cream Recipe

Skip the deep fryer. No fry Fried Ice Cream to the rescue with a crispy cinnamon crunch outside shell, just like your favorite Mexican restaurant deep-fried ice cream.  Top with homemade whipped cream, chocolate sauce, caramel sauce, and maraschino cherries. 

5 from 13 votes

Print Pin Rate

Course: Dessert

Cuisine: Mexican/American

Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Servings: 8 servings

Calories: 416kcal

Author: Beth Pierce

Ingredients

• 1- quart vanilla ice cream
• 5 cups cornflakes
• ½ cup unsalted butter
• 2 teaspoon ground cinnamon
• 1 tablespoon granulated 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, but it takes a little time because the ice cream balls must refreeze several times to prevent 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.
• You can 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

Calories: 416kcal | Carbohydrates: 45g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 83mg | Sodium: 224mg | Potassium: 270mg | Fiber: 2g | Sugar: 28g | Vitamin A: 1167IU | Vitamin C: 4mg | Calcium: 161mg | Iron: 5mg

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