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.

Course Dessert

Cuisine Mexican/American

Keyword how do you make fried ice cream, no fry fried ice cream, what is fried ice cream

Prep Time 10

Cook Time 5

Servings 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 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.

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