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 no-fry version 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 it with a corn flake coating.
This no-fry recipe is made largely the same way as restaurant version.
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.
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No-Fry Fried Ice Cream
Ingredients
- 6 scoops vanilla ice cream*
- 3 cups corn flakes (crushed)
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1 tablespoon butter (melted)
Instructions
- 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.
Jon says
Superb idea. A few alterations, possibly just because i was confused with the cornflake amount. I used 3 cups post crushed. I feel like there would be a much better, sugar mix to cornflake ratio if the recipe stated clearly 3 cups pre crushed, crush after measure. Also, we did not feel the need to pre scoop, freeze, roll in stuff and freeze again. We just added mix to bowl, rolled ice cream in, topped with more mix and it was fantastic.
Bottom line is i loved it, flavor was just right after adding more cinn n sugar. Thank you.
Kate says
Hi! Thanks! =) It’s 3 cups of cornflakes measured and then crushed. As an FYI – in my recipes, if the cornflakes needed to be crushed and then measured, I’d write it as “3 cups crushed cornflakes”. I hope that helps to clear that up. I’m glad that worked out for you! My ice cream gets soft after scooping, and a re-freeze is a must for me, but absolutely do whatever works for you!
Betty Binder says
Can you coat them with the flakes and freeze for a couple of days before serving?
Kate says
You can! I’ve found that the coating loses just a bit of the crispiness, but you can make them a couple days ahead.
biz_kid1 says
Question…have you tried crushed buñuelos instead of corn flakes and cinnamon for coating? Plus, easy “cheat” since the buñuelos are already “made”, maybe? I think we may try this for dessert tonight! :) I bet the crushed buñuelos work just as well, maybe better!
Kate says
I love buñuelos! I’ve only ever had the ones that are more like donuts, but I’m guessing you mean the ones that are more like cinnamon sugar crisps. I think they would work just fine. Good luck, and I’d be interested to hear how it works out! =)
biz_kid1 says
Yes, the cinnamon crisp type! They were pretty good! I topped with caramel drizzle! YUM!
Kate says
Awesome! It certainly sounds good! I may have to try some cajeta on this next time. =)
Damaris says
Amazing photography! Love this recipe!
Kate says
Thank you so much!
Sarah says
SO good!!! Everybody loved it! Thanks!
Kate says
Thank you! I’m glad everyone enjoyed it! =)