The perfect Fried Ice Cream – without the deep frying mess! Creamy vanilla ice cream is formed into rounds, then rolled through a sauteed cinnamon cornflake topping and finished with chocolate or caramel sauce — talk about decadence!
Deep Fried Ice Cream My Way
Several months ago, I went to a local Mexican restaurant for dinner and finished with one of my favorite desserts, fried ice cream. As I sat there slowly savoring each bite and all of the delicious flavors it had to offer, I really thought about fried ice cream and asked myself, what is the purpose of frying it if you really are only frying the coating?
And yes, I’m sure some of you are sitting there saying, wait, fried ice cream is really fried in hot oil (no worries, that amazing reality hit me once upon a time too)? Well, I thought, I’m going to try a Cheater’s Fried Ice Cream (yeah, that was my super inventive label for it).
This homemade fried ice cream has everything normal fried ice cream has to offer, but it lacks all the tedious steps, lengthy prep times and oily mess that comes along with the real deal. I decided to try simply frying (more of sauteing really) the corn flake coating and then rolling the ice cream in the coating.
Plus, butter vs. oil, I will nearly always choose butter. I like the flavor of butter far more, so I went with butter instead. I’d imagine you’d be able to toast the corn flakes in oil instead if you’d like to get the same oily flavor.
I hope you have a chance to try this soon, especially if you’ve been scared away from preparing fried ice cream at home due to its frying method. Enjoy and indulge a little!
Fried Ice Cream Ingredients
- Corn flakes cereal
- Salted butter
- Ground cinnamon
- Vanilla bean ice cream
- Toppings (chocolate sauce, caramel sauce, whipped cream, cherries)
How to Make Fried Ice Cream
- Crush cornflakes.
- Melt butter in a skillet over medium heat.
- Stir in crushed corn flakes and cinnamon and increase heat slightly.
- Cook mixture, stirring constantly until golden brown and fragrant (color will deepen and begin to smell lightly toasty and corn flakes should be crisp), about 2 minutes.
- Remove from heat, pour mixture in a shallow dish and allow to cool slightly.
- Remove ice cream from freezer, scoop out desired serving size and shape into a ball with clean hands.
- Immediately drop shaped ice cream ball into corn flake mixture and roll to evenly coat.
- Serve immediately topped with optional toppings, or place in freezer in an airtight container and chill until serving.
Can I Use a Different Flavor of Ice Cream?
Yes! The beauty of making homemade fried ice cream is that you can use whatever ice cream flavor you want. Just make sure the ice cream flavor complements the cinnamon in the fried corn flake coating.
Can I Make Fried Ice Cream in Advance?
Yes, you can form the ice cream balls and roll them in the corn flake coating ahead of time. Wait to top the fried ice cream until just before you serve it, though.
Tips for the Best Fried Ice Cream
- If you wanted to really cheat you could simply sprinkle the warm, buttery corn flake mixture over the top of the ice cream and serve it up like an ice cream sundae.
- You can substitute some of the corn flakes for sweetened shredded coconut or chopped pecans for a slightly different flavor.
- You don’t have to shape the ice cream with your hands — only if you want your fried ice cream to look perfectly uniform!
More Ice Cream Recipes You’ll Love:
- German Chocolate Ice Cream Pie
- Vanilla Bean Ice Cream
- Cannoli Ice Cream
- Cake Batter Milkshakes
- Salted Caramel Ice Cream
Fried Ice Cream
The perfect Fried Ice Cream - without the deep frying mess! Creamy vanilla ice cream is formed into rounds then rolled through a sauteed cinnamon cornflake topping and finished with chocolate sauce or caramel sauce - talk about decadence!
- 5 cups corn flakes cereal*
- 1/2 cup salted butter
- 2 tsp ground cinnamon
- Vanilla bean ice cream , firm enough to shape but just soft enough to scoop (I prefer Breyers All Natural Vanilla)
- Optional servings suggestions:
- honey or caramel sauce , store bought or homemade
- chocolate fudge sauce , store bought or homemade
- sweetened whipped cream
- cherries , fresh or Marachino, for garnish
Pour cornflakes into a large Ziplog bag, seal bag and then use a rolling pin to crush cornflakes.
Melt butter in a nonstick 10-inch fry pan over medium heat. Once butter is melted, stir in crushed corn flakes and cinnamon and increase heat slightly. Cook mixture, stirring constantly until golden brown and fragrant (color will deepen and begin to smell lightly toasty and corn flakes should be crisp), about 2 minutes.
Remove from heat, pour mixture in a shallow dish and allow to cool slightly. Use a fork to break mixture down if desired.
Remove ice cream from freezer, scoop out desired serving size (you should be able to get 3 baseball-sized ice cream balls, or more if you do a thinner coating or smaller ice cream balls) and shape into a ball with clean hands.
Immediately drop shaped ice cream ball into corn flake mixture and roll to evenly coat, while pressing corn flake mixture around outer surface for a thicker coating as desired.
Serve immediately topped with optional toppings, or place in freezer in an airtight container (without toppings) and chill until serving.
- Recipe Source: Cooking Classy
- *You could also replace some of the corn flakes with sweetened shredded coconut or finely chopped pecans.
- If you don't about having uniformly shaped ice cream balls, then you can simply scoop out the ice cream and drop it into the toasted corn flake mixture without shaping