Crunchy cinnamon-kissed cornflakes, creamy vanilla ice cream, and a warm buttery aroma, that’s this fried ice cream in a nutshell. Topped with honey, whipped cream, and cherries, it’s got drama with zero frying.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
This is one of those desserts that looks like it took an hour, but honestly, it’s just rolling scoops in buttered cereal and pretending we’re pastry chefs. The contrast of cold ice cream and crispy, toasty coating is completely addictive, in a good-way-probably-should-make-more kind of way. Perfect for whenever you feel like being a little extra for dessert without setting anything on fire.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love this Fried Ice Cream
Let’s be real—it’s cold ice cream wrapped in warm, crunchy magic. No flames, no fryer, just a little nostalgic mischief in dessert form.
- Crunch with every bite: The buttery cornflake crust doesn’t just look good, it shatters like candy under your spoon (in a totally satisfying way).
- No deep frying required: We skip the oil bath and head straight for flavor town with a stovetop crisping method.
- Fast party ace: Pop these babies in the freezer ahead of time and just dress them up at showtime.
- Totally customizable drizzle zone: Chocolate? Caramel? Honey? You control the drizzle destiny.
- Feels fancy, but isn’t: If you can scoop ice cream and crush cereal, you’re already halfway there.
- Kid- and adult-approved: It’s nostalgic for grown-ups and tastes like a playground sugar dream for the little ones.
Ingredient Notes
This isn’t a “go browse the specialty market and take out a loan” situation. We’re using simple stuff with big flavor payoffs.
- Corn flakes: Classic, humble corn flakes transform into the crispiest, toastiest coating. Generic flakes work, but don’t grab the sweetened ones unless you’re going for dessert inception.
- Butter (salted): Salted butter adds the tiniest pop to balance all the sweetness. Unsalted’s fine, but pinch in some extra salt.
- Ground cinnamon: Just enough to make the kitchen smell like a snickerdoodle candle lit itself. Warm and cozy vibes.
- Vanilla ice cream: Go for full-fat hefty scoops that hold their shape. Bonus points for speckled vanilla bean varieties.
- Honey or caramel sauce: Adds a sticky drizzle moment. Totally up to you, some go classy with caramel, others go feral with both.
- Chocolate fudge sauce: Give the people what they want. Melted magic, especially when it hits the cold ice cream.
- Whipped cream: It’s the poof on top. Store-bought or homemade, no whipped judgment.
- Cherries (fresh or maraschino): The final flair. Think of it as dessert jewelry.
How To Make This Fried Ice Cream
You ready? Because this is one of those surprisingly easy things that make you look like a dessert sorcerer. Here’s how it goes:
- Crush the cornflakes: Add ’em to a large freezer bag, zip it most of the way shut (leave a tiny gap for air), then roll with a pin until they’re small crumbles. Or toss them in the food processor and pulse till they look like chunky graham crumbs.
- Toast the cornflakes with butter and cinnamon: Melt butter in a non-stick pan over medium heat. Once bubbly, stir in the crushed cornflakes and cinnamon. Keep stirring for 2 to 3 minutes until golden brown, toasty, and nutty-smelling. Your nose will tell you when they’re ready. Let it cool in a shallow bowl.
- Scoop and shape the ice cream: Grab a 4-oz scoop of ice cream and shape it into a ball quickly with your hands. If your hands are warm, you might want to wear food-safe gloves or chill your hands a bit (weird tip, but it works).
- Coat the ice cream in the crisp magic: Drop the ball into the cooled topping and roll it gently to coat. Press lightly so the flakes stick, but don’t smush the ice cream. Give it a slight shake-off to ditch any loose flake confetti.
- Freeze until party time: Place each coated orb on a parchment-lined baking sheet and pop it back in the freezer for at least 15 minutes. Longer is fine too, they’ll wait patiently for their drizzle moment.
- Dress to impress: Right before serving, drizzle your toppings like an edible Jackson Pollock. Go wild with chocolate, caramel, whipped cream mountains, and a cherry crown.
Storage Options
Alright, freezing is where this dessert shines (literally and figuratively). Once you’ve coated and refrozen your ice cream balls, they hang out amazingly well in the freezer. You can keep them in there for up to a week, tucked in a sealed container or wrapped individually in plastic wrap if you’re going full prep mode. Just keep them away from strong-smelling leftovers unless you want a garlic-scented dessert.
Reheating? Ha! There’s no reheating here. Since nothing technically gets fried, it’s more about that crisp-cold contrast. If you do feel like refreshing the coat, you could give the topping a super quick pan re-toast and re-roll your ice cream ball before serving, but only if you’re feeling fancy.
If you somehow end up with leftover topping (hello, accidental miracle), it also stores beautifully in a little airtight jar and can be tossed onto yogurt, pancakes, or even sprinkled over bliss balls.
Want To Save This Recipe?
Variations and Substitutions
You can absolutely play around with this recipe depending on what you’ve got or how nutty your dessert dreams run.
- Other cereals: Try crushed Golden Grahams, crispy rice cereal, or even a mix if you’re chaotic good. Anything crunchy-to-toasty will work.
- Different spices: Cinnamon’s the classic, but adding a pinch of nutmeg or cardamom gives it a warm new twist.
- Flavored ice creams: Go rogue with dulce de leche, cinnamon bun, or even mocha. Try it with coffee ice cream for a serious grown-up vibe.
- Vegan swaps: Use plant-based butter and a dairy-free vanilla ice cream. There are fantastic coconut or oat-based options with that same lush texture.
- Add nuts to the coating: Crushed pecans or almonds, toasted right into the cornflake mi,x add extra crunch and richness.
What to Serve with Fried Ice Cream
This little dessert starlet is totally capable of working solo, but pairing it smartly? Next level.
- Want something warm on the plate? A wedge of cinnamon-dusted cake or even a scoop of caramel apple cobbler tucked under the ice cream makes it decadent without being too heavy. That contrast of hot and cold is… yes.
- Going for a colorful dessert platter look? Arrange a few berries or citrus slices around the edges. They’re not just pretty; they reset your palate between bites.
- For a nostalgic snacky feel, serve with chocolate-dipped pretzels or even a few graham crackers on the side. Think childhood sleepover meets adult snack board.
- A drizzle trio situation is always fun: set out little sauce dishes of caramel, chocolate, and maybe even berry coulis. Let people dunk or drizzle themselves.
- If somehow this is part of a dessert potluck (you rebel), this pairs beautifully alongside fudgy things like this Butterfinger fudge or anything rich and chocolatey.
Frequently Asked Questions
Can I make fried ice cream ahead of time?
Yes, absolutely. That’s kind of the beauty of it! You can form and coat the ice cream balls, then stick them on a tray and freeze for up to a week. Just keep them sealed tight to avoid freezer funk. When you’re ready, remove straight from the freezer, drizzle with toppings, and serve, no thawing needed.
Do I really have to use cornflakes?
Not necessarily! Corn flakes are classic, but you can sub with other crunchy cereals like crispy rice, even crushed granola if it’s not too chewy. Just aim for something that toasts well and holds up to melted butter without getting soggy. The crunch factor is key.
Why toast the cornflakes in butter?
Toasting in butter adds a rich, almost nutty flavor and makes the coating stickier, so it clings to the cold ice cream better. Plus, it crisps them up just enough to mimic that traditional fried texture. Skipping this step would leave you with basically cereal stuck to ice cream, not the same vibe.
Can I use homemade ice cream?
Sure, if you’ve got some on hand! Just make sure it’s very firm before shaping. Homemade varieties can sometimes be softer than store-bought, so let it harden a bit longer. You want it scoopable but not melty, otherwise you’ll end up holding a puddle while trying to coat it.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
No-Fry Fried Ice Cream
Ingredients
Crunchy Coating
- 3 cups corn flakes plain, not sweetened
- 4 tbsp salted butter or unsalted with a pinch of salt
- 2 tsp ground cinnamon
Ice Cream Balls
- 4 scoops vanilla ice cream full-fat, about 4 oz each
Toppings
- honey or caramel sauce for drizzling
- chocolate fudge sauce for drizzling
- whipped cream for topping
- cherries fresh or maraschino, for garnish
Equipment
- Large zip-top freezer bag
- Rolling pin or food processor
- Non-stick skillet
- Spoon or ice cream scoop
- Parchment-lined baking sheet
Instructions
- Crush the cornflakes: Place corn flakes in a large freezer bag (leaving a small gap for air), then crush with a rolling pin until you have small crumbles. Alternatively, pulse in a food processor until just chunky.
- Toast the cornflakes: In a non-stick skillet over medium heat, melt the butter. Once bubbly, stir in crushed corn flakes and cinnamon. Continue stirring for 2, 3 minutes, until golden brown and fragrant. Remove from heat and transfer to a shallow bowl; let cool.
- Shape the ice cream: Using a 4 oz scoop, portion out ice cream and shape quickly into a ball with your hands. (Tip: chill hands first or wear food-safe gloves to minimize melting.)
- Coat the ice cream: Roll each ice cream ball in the cooled cornflake mixture, pressing lightly so the coating adheres. Shake off any excess.
- Freeze: Place coated ice cream balls on a parchment-lined baking sheet. Freeze for at least 15 minutes, or up to a week in an airtight container.
- Finish and serve: When ready to serve, drizzle with honey or caramel and chocolate fudge sauces. Top with whipped cream and a cherry. Serve immediately!
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
