Corn‑flake–coated vanilla ice cream meets buttery cinnamon crunch—in 18 minutes, you’ve got homemade fried ice cream without the fryer chaos.
Let me tell you: I once tried to replicate that fried ice cream they serve at our favorite Mexican restaurant back in college. You know, the one with a lineup out the door whenever Taco Tuesday hits? I thought I’d go full-on pro, deep-fry spheres of ice cream, set a timer, maybe even wear a chef’s hat (seriously). But. My frying pan exploded oil everywhere and my smoke detector went off. It was insanity. So I scrapped that plan, grabbed cornflakes and ice cream, and made this no-fry version instead. I dropped one ball on the floor, absolutely face‑planted into a buttered flake, and thought—well, that’s chaos, but hey, it’s tasty chaos.
Why You’ll Love This Fried Ice Cream Recipe?
Think of this as the grown-up version of childhood cereal milk meets adulting dessert. You get that fried ice cream experience—the crisp crunch, the warm cinnamon coating—but without the greasy deep-fryer mess. It’s fast, fun, and fancy enough for when you wanna impress but can’t deal with cleanup. Plus, there’s something oddly comforting about rolling ice cream in your hands and feeling the buttered flakes stick. Comfort and chaos, together. There’s magic in that.
Ingredient Notes:
Here’s my breakdown of the stars in this recipe:
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Corn flakes – My secret crunchy weapon. Old-school cereal, ready for dessert time.
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Salted butter – That golden lecherous flavor. Unsalted works but isn’t as naughty.
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Cinnamon – Warm hug in spice form. Makes this feel like churro flirtation.
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Vanilla ice cream – Go for creamy, not icy. Splurge a little, it pays off.
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Toppings – I say honey and caramel—go for both if you’re feeling celebratory.
How To Make Fried Ice Cream?
Step 1: Crush the corn flakes
Toss ’em in a zip bag, leave an inch open for air, then crush with a rolling pin. My husband once used his wine bottle. It broke. But hey, the flakes got crushed.
Step 2: Toast ‘em up
Melt butter on medium heat. Add your crushed flakes and cinnamon. Stir for 2–3 minutes until golden and smelling like your best memory. Pour into a bowl to cool.
Step 3: Scoop & shape
Scoop a nice 4‑ounce ball of ice cream. Shape it quickly—if it melts, just refreeze. Don’t stress if it’s sloppy-looking.
Step 4: Coat & freeze
Roll it in the cooled crumb mix, press gently, shake off extras. Line them on a tray, freeze 15 minutes so they firm back up.
Step 5: Top & serve
Drizzle with caramel, chocolate, honey—whatever floats your boat. Add whipped cream and a cherry if you want to look fancy.
Storage Options:
If you manage not to eat them all, freeze leftovers on a tray first, then store in a container. They’re best within 24 hours—crunch fades after that, but hey, still good as “ice cream with toppings.”
Variations and Substitutions:
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Gluten‑free? Use gluten‑free corn flakes.
Want To Save This Recipe?
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Spice it up: Add a pinch of cayenne or chili powder to the crumbs—cha-cha-chili crunch.
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Flavor swaps: Chocolate ice cream, cookie-dough, strawberry—go crazy.
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Coating swaps: Crushed pretzels, peanuts, toasted coconut—surprise awaits.
What to Serve with Fried Ice Cream?
Pair with hot espresso, cold brew, or café con leche. Or go bold with Mexican hot chocolate. You could even serve it alongside churros (for real churro lovers). Did someone say dessert party?
Frequently Asked Questions:
Can I prep these before guests arrive?
Yup! Freeze them, then drizzle and top right before serving.
Why are my crumbs soggy?
They weren’t fully cooled before rolling. Let them cool fully next time.
Can I use other cereals?
Totally—Honey Nut, Rice Krispies… have fun.
So, there it is. A fried ice cream recipe that’s more about memory-making and crunchy-creamy joy than precision cooking. It’s bold, it’s silly, and it’s surprisingly satisfying.
Tell me: are you team caramel drizzle or chocolate overdose? I’m all ears (and forks).
<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:
Fried Ice Cream
Ingredients
- 6 cups corn flakes
- ½ cup salted butter
- 2¼ teaspoons ground cinnamon
- 32 ounces vanilla ice cream
Optional Toppings:
- Honey or caramel sauce
- Chocolate fudge sauce
- Whipped cream
- Fresh or maraschino cherries
Instructions
Prepare the cornflake coating:
- Place the corn flakes in a large freezer-safe plastic bag. Seal the bag, leaving a small one-inch gap for air to escape, and gently crush the cereal with a rolling pin until coarse. Alternatively, a food processor may be used to achieve a similar texture.
Toast the mixture:
- In a non-stick skillet over medium heat, melt the butter. Add the crushed corn flakes and cinnamon, stirring constantly for 2 to 3 minutes. The mixture should become golden brown and emit a toasted, nutty aroma. Remove from heat and transfer to a shallow dish to cool.
Form the ice cream balls:
- Using a standard ice cream scoop or measuring approximately 4 ounces per portion, shape the ice cream into firm, round balls. Handle quickly to avoid melting. Once shaped, place them on a parchment-lined tray and freeze if necessary to ensure firmness.
Coat the ice cream:
- Roll each ice cream ball in the cooled cornflake mixture, gently pressing the coating to adhere. Shake off any excess. Repeat until all servings are coated.
Freeze and serve:
- Place the coated ice cream balls on a parchment-lined baking sheet and return to the freezer for at least 15 minutes, or until ready to serve. When serving, drizzle with desired sauces and garnish with whipped cream or cherries.
Notes
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!
