No-fry fried ice cream recipe shows you how to make fried ice cream with a crispy coating without frying it! This simple five-ingredient recipe makes an easy dessert.
I’ve never met a Mexican or Tex-Mex dessert that I didn’t like. When I worked at a Mexican restaurant in college, I fell in love with the desserts. They had flan, buñuelos, and fried ice cream, and I liked them all.
As great as that fried ice cream was, I don’t enjoy frying foods at home.
I just don’t like all of the mess! This easy fried ice cream recipe gives you a scoop of ice cream with a sweet, crisp coating without all of that work and mess.
How to make fried ice cream
There are different ways to make fried ice cream.
The restaurant that I worked for made fried ice cream with a corn flake coating.
This no-fry fried ice cream is made largely the same way as that fried ice cream.
The big difference is how the coating is crisped up.
The scoops of fried ice cream are briefly dipped in oat to fry the coating. Since the no-fry coating is crisped up in the oven, there’s no need to fry it.
More dessert recipes!
If you’ve tried this recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
No-Fry Fried Ice Cream
- 6 scoops vanilla ice cream*
- 3 cups corn flakes crushed
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1 tablespoon butter melted
- Place scoops of ice cream on a tray or in a muffin tin.
- Cover loosely with plastic wrap, and freeze until solid, about 1 hour.
- Preheat oven to 350 F.
- Toss corn flakes, sugar, and cinnamon together on a small rimmed baking sheet.
- Drizzle with butter, and toss to combine.
- Bake corn flake mixture until toasted, about 4-5 minutes.
- Let corn flake mixture cool completely.
- Roll each scoop of ice cream in corn flake mixture until well-coated.
- Re-freeze scoops for at least 2 hours, or until frozen solid.
- Can serve topped with a drizzle of honey, chocolate sauce, or whipped cream.