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Crunchy cinnamon-sugar corn flakes coat creamy scoops of ice cream, topped with honey, whipped cream, and strawberries. This No-Fry Fried Ice Cream has zero deep-frying involved. This easy fried ice cream recipe uses corn flakes coated in buttery cinnamon sugar to mimic the crunch of a fried shell. No hot oil, no mess — just roll, freeze, and serve.
Growing up in Arizona, we had fried ice cream on just about every single sit down Mexican restaurant and you better believe, I begged my parents to order it. I love the creaminess of the ice cream paired with the crunchy coating and fresh whipped cream. We would always fight over who would eat the maraschino cherry on top!
Recently, we had dinner over at my parent’s house and my Mom made fried ice cream. It reminded me so much of my childhood and we all ooed and awed about how good it was.
I asked my Mom for the recipe and she pulled out her old, ripped, and torn recipe book. At the top of the page, it said, “Carole’s Fried Ice Cream.” She has probably had this exact recipe since the 1970’s. We love the OG recipes!
The best part about this recipe is that it isn’t fried! Yes, we are calling it “fried” ice cream but we are cheating a little by using crunchy corn flakes, butter, and sugar to mimic the crunchiness of fried ice cream. This No Fry Fried Ice Cream has less mess, no oil, and all of the flavor and texture!
What is Fried Ice Cream?
Fried ice cream is a crispy-coated ice cream dessert. Vanilla ice cream balls are rolled into a crunchy sweet coating (crushed corn flakes) and then topped it with honey, chocolate syrup, fresh whipped cream, and a cherry.
I hope you love this easy Mexican dessert. It doesn’t take that many ingredients it looks so gourmet and beautiful. If you are serving some Mexican Food Recipes, this will be the perfect ending.
Ingredients:
- Corn Flakes Cereal
- Salted Butter
- Cinnamon
- Brown Sugar
- Vanilla Ice Cream (or your favorite flavor)
- Honey (for drizzling)
- Whipped cream
- Optional topping: Mashed strawberries sweetened with a little sugar, hot fudge, dulce de leche, coconut, maraschino cherries.
How to make No-Fry Fried Ice Cream:
- Crush the Corn Flakes cereal. While the cereal is still in the package, crush the corn flakes with a rolling pin until they are crushed into small flakes.
- In a medium saucepan, melt butter over medium heat. Add brown sugar and cinnamon and cook until bubbly, about 4-5 minutes, or until the sugar is completely smooth and dissolved.
- Stir in the corn flakes and stir to coat. Remove from heat and let the mixture cool completely.
- Form the Ice Cream Balls. Scoop firm ice cream into balls (use an ice cream scoop and then quickly roll with your clean hands). Roll into the size of a baseball.
- Roll each ice cream ball in the corn flake mixture until well coated. Place each ice cream ball on a tray lined with wax paper or parchment.
- Freeze again until firm (1-2 hours or overnight).
- When ready to serve, drizzle with honey or caramel sauce, top with fresh whipped cream, and a maraschino cherry. Some optional toppings are fresh diced strawberries tossed in sugar, sweetened coconut, chocolate syrup, or dulce de leche.
How to serve Fried Ice Cream:
What toppings should I put on top of fried ice cream? There are so many choices! I love to offer options — a drizzle of honey, chocolate syrup, caramel sauce or dulce de leche. Then, top with whipped cream and a maraschino cherry on top or sweetened fresh strawberries. Another option is sweetened coconut flakes.
I love to drizzle it with honey or caramel sauce and top with whipped cream and a cherry or fresh strawberries. This is one of my favorite Mexican desserts, and it is so simple to whip up.
Mexican Dessert Recipes:
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Fried Ice Cream
Ingredients
- (1) 12-ounce box Corn Flakes Cereal
- 1/2 cup Salted Butter
- 1 cup Brown Sugar
- 1 to 2 Tablespoons Cinnamon
- 1/2 gallon Vanilla Ice Cream
Optional Toppings:
- Honey, Caramel Sauce, Whipped Cream, Maraschino Cherries, Strawberries, Chocolate Syrup
Instructions
- Crush the Corn Flakes cereal. While the cereal is still in the package, crush the corn flakes with a rolling pin until they are crushed into small flakes.
- In a medium saucepan, melt butter over medium heat. Add brown sugar and cinnamon and cook until bubbly, about 4-5 minutes, or until the sugar is completely smooth and dissolved.
- Stir in the corn flakes and stir to coat. Remove from heat and let the mixture cool completely.
- Form the Ice Cream Balls. Scoop firm ice cream into balls (use an ice cream scoop and then quickly roll with your clean hands). Roll into the size of a baseball.
- Roll each ice cream ball in the corn flake mixture until well coated. Place each ice cream ball on a tray lined with wax paper or parchment.
- Freeze again until firm (1-2 hours or overnight.
- When ready to serve, drizzle with honey or caramel sauce, top with fresh whipped cream, and a maraschino cherry. Some optional toppings are fresh diced strawberries tossed in sugar, sweetened coconut, chocolate syrup, or dulce de leche.
Notes
Yes! These ice cream balls are perfect for making ahead. Once they are rolled in the toasted corn flake coating, you can store them in an airtight container in the freezer for up to 1–2 weeks. Just add toppings like honey or whipped cream when ready to serve.
Nutrition information is automatically calculated, so should only be used as an approximation.
