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Fried Ice Cream
5 from 102 votes

Fried Ice Cream

Fried Ice Cream consists of ice cream shaped into balls, coated in a crispy toasted cornflake and cinnamon butter mixture, and served immediately to maintain contrast between the cold creamy interior and warm crunchy exterior. The preparation requires shaping firm yet scoopable ice cream, rolling it quickly in the golden, spiced cornflake crust, and serving before melting. Optional toppings add extra sweetness and richness.

Prep Time
15 mins
Cook Time
3 mins
Total Time
28 mins
Servings: 8
Course: Dessert
Cuisine: Mexican

Ingredients

  • 6 cups (162g) corn flakes cereal
  • 1/2 cup butter salted
  • 2 1/4 tsp ground cinnamon
  • vanilla ice cream firm enough to shape but just soft enough to scoop (approx. 32 oz
Optional toppings
  • honey or caramel sauce
  • chocolate fudge sauce
  • Whipped Cream sweetened
  • cherries fresh or maraschino

Instructions

    Cup of Yum
  1. Crush cornflakes: Pour cornflakes into a gallon size resealable bag, seal bag and then use a rolling pin to crush cornflakes to small bits.
  2. Saute cornflakes and cinnamon in butter: Melt butter in a nonstick 10-inch fry pan over medium heat. Stir in crushed corn flakes and cinnamon and increase heat slightly. 
  3. 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. 
  4. Let mixture cool: Remove from heat, pour mixture in a shallow dish and allow to cool.
  5. Shape ice cream: Remove ice cream from freezer, scoop out desired serving size (you should be able to get about 8 individual servings, or 4 big restaurant size sharing servings) and shape into a ball with clean hands. 
  6. Roll ice cream in cornflake mixture: 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.
  7. Let set: Freeze for 10 - 15 minutes to re-solidify ice cream, keep frozen until ready to serve. Add toppings just before serving.

Notes

  • Add sweetened shredded coconut or finely chopped pecans to the cornflake mixture for additional flavor and texture.
  • For a less uniform shape, scoop ice cream directly into the coating without shaping into balls.
  • Serve immediately after coating to keep the crunchy exterior crisp and the ice cream center cold.
  • Toppings such as honey, chocolate fudge, whipped cream, or cherries can be served optionally.
  • Toppings and coating do not affect nutritional information which excludes the extras.