Fried Ice Cream Dessert brings the fun and flavor of restaurant-style fried ice cream into a no-fuss, no-fry version that’s perfect for parties and family treats. With a crunchy cinnamon coating and creamy vanilla ice cream, it’s a sweet contrast of textures that delivers all the indulgence without the deep fryer.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
vanilla ice creamcorn flakes (crushed)butterground cinnamonsugarhoney (optional for drizzling)whipped cream (optional for topping)maraschino cherries (optional for garnish)
directions
Scoop vanilla ice cream into firm balls and place on a tray lined with parchment paper. Freeze for at least 1-2 hours until solid.
In a large skillet, melt butter over medium heat. Add crushed corn flakes, cinnamon, and sugar. Stir and toast the mixture for 3-5 minutes until golden and fragrant. Remove from heat and cool completely.
Roll each frozen ice cream ball in the cooled corn flake mixture, pressing to coat thoroughly.
Return coated ice cream balls to the freezer for another hour or until ready to serve.
Serve each ball drizzled with honey and topped with whipped cream and a cherry if desired.
Servings and timing
This recipe yields approximately 6 servings.Preparation time: 15 minutesFreezing time: 2-3 hoursTotal time: 2 hours 15 minutes
Variations
Use chocolate or cinnamon ice cream for a twist.
Add a pinch of nutmeg or cayenne to the coating for warmth or spice.
Coat in crushed graham crackers or cookie crumbs for a different texture.
Top with chocolate sauce or caramel instead of honey.
Add chopped nuts for extra crunch.
storage/reheating
Store coated ice cream balls in an airtight container in the freezer for up to 1 week.Do not reheat—this is a frozen dessert meant to be served straight from the freezer.
FAQs
Is this really fried?
This is a no-fry version—crushed cereal is toasted in butter to mimic the crispy fried texture.
What type of cereal works best?
Corn flakes are traditional, but you can use crispy rice cereal or crushed Frosted Flakes for added sweetness.
Can I make this in advance?
Yes, prepare and freeze the coated balls ahead of time, then just garnish before serving.
Can I deep fry real ice cream?
Yes, but it requires a thicker coating (like cake or batter) and very quick frying at high heat.
What keeps the ice cream from melting?
Freezing the balls solid and working quickly helps maintain their shape.
Can I use a different flavor of ice cream?
Absolutely! Any flavor pairs well with the crunchy, buttery coating.
Can I make a dairy-free version?
Yes, use dairy-free ice cream and plant-based butter alternatives.
Is honey necessary?
No, but it adds a traditional touch of sweetness. You can skip it or use another syrup.
How do I keep the coating crunchy?
Cool it completely before applying to ice cream and store in the freezer uncovered for a few minutes before serving.
Can I serve it in bowls or cones?
Yes, serve in small bowls, on a dessert plate, or even in waffle bowls for a fun presentation.
Conclusion
Fried Ice Cream Dessert is a playful, crowd-pleasing treat that combines creamy indulgence with sweet, crunchy magic—all without the mess of actual frying. With easy prep and endless topping options, it’s the perfect finish to any meal or festive gathering. One bite, and you’ll understand why it’s a beloved favorite.
PrintFried Ice Cream Dessert
A delicious and fun dessert made with scoops of ice cream coated in a crispy, cinnamon-sugar cereal crust and quickly fried for a warm, crunchy outside and a cold, creamy inside.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 3 hours 25 minutes (includes freezing time)
- Yield: 6–8 servings 1x
- Category: Dessert
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 1 quart vanilla ice cream
- 3 cups cornflakes cereal, crushed
- 1 teaspoon ground cinnamon
- 2 tablespoons granulated sugar
- 2 large eggs
- 1 tablespoon milk
- Vegetable oil, for frying
- Whipped cream, for topping (optional)
- Honey or chocolate syrup, for drizzling (optional)
- Cherries, for garnish (optional)
Instructions
- Scoop ice cream into 6-8 balls and place on a baking sheet. Freeze for at least 1 hour, until firm.
- In a bowl, mix crushed cornflakes, cinnamon, and sugar.
- In another bowl, beat eggs with milk.
- Roll each frozen ice cream ball in the cornflake mixture, then dip in egg mixture, and roll again in the cornflakes to coat completely.
- Return coated balls to the freezer for at least 2 more hours, or until very firm.
- Heat 2 inches of vegetable oil in a deep fryer or heavy saucepan to 375°F (190°C).
- Fry one or two ice cream balls at a time for 10-15 seconds until golden brown. Remove quickly and drain on paper towels.
- Serve immediately with whipped cream, syrup, and cherries if desired.
Notes
- Ensure ice cream is frozen solid before frying to prevent melting.
- Use a slotted spoon to carefully lower and lift the ice cream balls into the oil.
- Experiment with different cereals or spices for coating variations.
- You can prepare and freeze the coated balls ahead of time for convenience.
Nutrition
- Serving Size: 1 ball
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg