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    Home » Desserts » No-Fry Fried Ice Cream

    No-Fry Fried Ice Cream

    Published: Apr 24, 2018 · Modified: May 3, 2022 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    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.  

    No-Fry Fried Ice Cream on a white dish next to a blue spoon and blue cup.

    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, frying foods can be messy and time-consuming. This easy no-fry version gives you a scoop of ice cream with a sweet, crisp coating without all of the work and mess that goes along with frying.

    How to make no fry fried ice cream

    6 scoops of vanilla ice cream in a muffin tin.

    Step 1: 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.

    Step 2: Preheat oven to 350 F.

    Cornflake coating mixture in a rimmed baking sheet.

    Step 3: Toss corn flakes, sugar, and cinnamon together on a small rimmed baking sheet.

    Step 4: Drizzle with butter, and toss to combine.

    Step 5: Bake corn flake mixture until toasted, about 4-5 minutes. Let corn flake mixture cool completely.

    Step 6: Roll each scoop of ice cream in corn flake mixture until well-coated.

    A scoop of vanilla ice cream rolled in cornflake coating.

    Step 7: 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.

    Scoop of no-fry fried ice cream topped with whipped cream.

    Recipe FAQs

    How is this different than fried ice cream?

    The no-fry version is largely made the same way as the fried restaurant version. The biggest difference is the way that the outside coating is crisped up. With the fried version, the ice cream is briefly dipped in hot oat to fry the coating. With this version, the coating is crisped in the oven so there's no need to fry it.

    Can I use a different flavor of ice cream?

    Absolutely! Feel free to use another flavor of ice cream - like cinnamon or caramel - if you prefer.

    Topping suggestions

    The fried ice cream is delicious as-is, but it's fun to top it with a drizzle of honey, dulce de leche or caramel sauce, chocolate syrup, and a bit of whipped cream and a cherry on top.

    Storage

    After step 9, the ice cream balls can be wrapped tightly in plastic wrap and stored in the freezer for about 1 month.

    More dessert recipes!

    • Chocoflan Recipe
    • Instant Pot Dulce de Leche
    • Flan de Queso
    • Sopaipillas

    If you’ve tried this no fry fried ice cream 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!

    You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.

    No-Fry Fried Ice Cream on a white dish next to a blue spoon and blue cup

    No-Fry Fried Ice Cream

    No fry fried ice cream has all the flavor of fried ice cream without the mess. 
    5 from 7 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 4 minutes
    Freezing time: 3 hours
    Total Time: 3 hours 19 minutes
    Servings: 6 servings
    Calories: 220kcal
    Author: Kate @ I Heart Eating

    Ingredients

    • 6 scoops vanilla ice cream*
    • 3 cups corn flakes crushed
    • 2 tablespoons granulated sugar
    • 1 ½ 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.

    Video

    Notes

    • For the best results, I recommend choosing a good-quality vanilla ice cream.
    • Nutrition values are estimates.

    Nutrition

    Serving: 1serving | Calories: 220kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 171mg | Potassium: 154mg | Fiber: 1g | Sugar: 19g | Vitamin A: 585IU | Vitamin C: 3.3mg | Calcium: 89mg | Iron: 4.1mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Cheri

      April 06, 2022 at 10:45 pm

      5 stars
      A friend made this for dessert this evening and it was delicious! Surprisingly good! I plan to make it for my family. You won’t be disappointed!

      Reply
      • Kate

        April 07, 2022 at 9:35 pm

        Thank you!

        Reply
    2. Jon

      September 01, 2019 at 3:58 pm

      5 stars
      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.

      Reply
      • Kate

        September 02, 2019 at 9:51 am

        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!

        Reply
    3. Betty Binder

      May 11, 2019 at 12:25 pm

      Can you coat them with the flakes and freeze for a couple of days before serving?

      Reply
      • Kate

        May 11, 2019 at 3:08 pm

        You can! I've found that the coating loses just a bit of the crispiness, but you can make them a couple days ahead.

        Reply
    4. biz_kid1

      June 22, 2018 at 12:33 pm

      5 stars
      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!

      Reply
      • Kate

        June 22, 2018 at 12:55 pm

        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! =)

        Reply
        • biz_kid1

          June 25, 2018 at 8:54 pm

          Yes, the cinnamon crisp type! They were pretty good! I topped with caramel drizzle! YUM!

          Reply
          • Kate

            June 26, 2018 at 11:40 am

            Awesome! It certainly sounds good! I may have to try some cajeta on this next time. =)

    5. Damaris

      April 27, 2018 at 1:36 pm

      5 stars
      Amazing photography! Love this recipe!

      Reply
      • Kate

        April 27, 2018 at 2:14 pm

        Thank you so much!

        Reply
    6. Sarah

      April 25, 2018 at 10:48 am

      5 stars
      SO good!!! Everybody loved it! Thanks!

      Reply
      • Kate

        April 25, 2018 at 10:49 am

        Thank you! I'm glad everyone enjoyed it! =)

        Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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