Do you love the Fried Ice Cream often served at Mexican restaurants? Now you can make it at home with this easy homemade fried ice cream recipe without the guilt of “deep fried”! Vanilla ice cream balls rolled in a crispy corn flake coating that has been “fried” in butter and seasoned with cinnamon. Add your favorite ice cream toppings and you have a deliciously fun dessert!
Easy Fried Ice Cream without Deep Frying
Finish off your taco night with a sweet surprise! Everyone will be so impressed when you serve this perfect Fried Ice Cream. No need for going out to your local Mexican restaurant for these beloved fried ice cream balls, it’s so easy to make at home. The best part – no need for a deep-fryer! This also makes a fun kitchen project to make with kids.
Speaking of taco night, check out these great recipes: Mexican Corn Bread | Slow Cooker Queso Chicken Tacos | Mexican Tater Tot Casserole | Easy Layered Taco Pie | Walking Tacos in a Jar | Churros
The Ingredients
Here’s what you’ll need to make Fried Ice Cream (the exact measurements and full recipe instructions are below in the easy to print recipe card):
- Vanilla ice cream – we used a simple, inexpensive vanilla ice cream, but use any brand you enjoy.
- Corn Flakes – the corn flake cereal gives the dessert that familiar crunchy coating.
- Butter – we used salted butter, but unsalted will also work well.
- Sugar – granulated sugar adds just the right sweetness to the corn flake coating.
- Cinnamon – use ground cinnamon.
- Toppings – we used chocolate sauce, whipped cream, and maraschino cherries.
How to Make Fried Ice Cream
- Measure one cup of ice cream and use your clean hands to quickly form it into a ball (you can also use a large ice cream scoop). Immediately place the ice cream ball in the freezer on a plate and repeat the process with the remaining ice cream until four total ice cream balls have been formed. Keep the ice cream in the freezer while you move on to the next steps.
- Melt the butter in a large skillet over medium heat. Add the corn flakes and cinnamon to the pan and stir well until coated in the butter. Note – the easiest way to crush corn flakes is to add them to a large zip lock bag and crush using a rolling pin).
- Cook the corn flakes, stirring constantly, until the cereal turns a light golden brown, about 5 minutes.
- Remove from the heat and stir in the cinnamon sugar. Place the cornflake mixture into a shallow dish (or bowl) and cool completely.
- Once the coating is cooled, roll the ice cream balls in the coating, pressing so that it sticks well to the ice cream balls.
- Place the ice cream balls on a clean plate and put them back in the freezer for 10-15 minutes until frozen solid. Drizzle with chocolate and serve with your favorite toppings.
Toppings
We used chocolate syrup, whipped cream (try our homemade whipped cream recipe!), and maraschino cherries, but here are some other ideas:
- Caramel sauce
- Sprinkles
- Chopped pecans or peanuts
- Honey
- Hot Fudge Sauce
- Ground cinnamon or nutmeg
- Fresh fruit & berries
- Strawberry ice cream topping
How to Store Leftover Fried Ice Cream
Wrap the leftover ice cream balls in plastic wrap and then place in a zip-top freezer bag. Freeze for up to three months. The ice cream does freeze best without any other toppings.
More Ice Cream Desserts You Will Enjoy
- Ice Cream Sandwich Cake
- Strawberry Cheesecake Ice Cream
- Rocky Road Ice Cream
- No-Churn Cherry Ice Cream
Fried Ice Cream
Ingredients
- 4 cups vanilla ice cream
- 3 tablespoons butter
- 3 cups corn flakes cereal crushed
- 1 teaspoon ground cinnamon
- 1 tablespoon granulated sugar
- Toppings: chocolate sauce, whipped cream and maraschino cherries
Instructions
- Measure one cup of ice cream and use your clean hands to quickly form it into a ball. Immediately place the ice cream ball in the freezer on a plate and repeat the process with the remaining ice cream until four total ice cream balls have been formed. Keep the ice cream in the freezer while you move on to the next steps.
- Melt the butter in a large skillet over medium heat. Add the corn flakes and cinnamon to the pan and stir well until coated in the butter.
- Cook the corn flakes, stirring constantly, until the cereal turns a light golden brown, about 5 minutes. Remove from the heat and stir in the sugar.
- Place the corn flake mixture into a shallow dish and cool completely.
- Once the coating is coolled, roll the ice cream balls in the coating, pressing so that it sticks well to the ice cream balls.
- Place the ice cream balls on a clean plate and put them back in the freezer for 10-15 minutes until frozen solid.
- Serve with your favorite toppings.
Last Step:
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