Learn how to make fried ice cream without frying with this easy Fried Ice Cream Recipe made with vanilla ice cream and a crispy cinnamon corn flakes coating. This homemade Mexican Fried Ice Cream has all the creamy, crunchy goodness of restaurant-style fried ice cream, but there’s no deep frying!
If you’ve ever wondered how can you fry ice cream without it melting, you’re not alone. It sounds a little crazy, doesn’t it? Traditional deep-fried ice cream recipes generally involve freezing ice cream until very firm, surrounding it with some type of protective coating, and quickly frying it so the outside gets hot and crispy before the inside has time to melt. But we’re taking a shortcut.
This easy Fried Ice Cream Recipe gives you the creamy ice cream and crispy coating without actually frying the ice cream at all.
Instead, crushed corn flakes are combined with butter, sugar, and cinnamon and baked until golden and crunchy. Once the mixture has cooled, it gets pressed around frozen balls of vanilla ice cream. Easy!
If you remember Chi Chi’s Fried Ice Cream, or you’ve ordered Mexican Fried Ice Cream at a restaurant, this homemade version may bring back some memories.
I used to LOVE Chi Chi’s Fried Ice Cream growing up. We don’t have many Mexican restaurants around here, so naturally I had to figure out how to make my own version at home. And if you’ve never had Fried Ice Cream? You’re in for a treat!
Top your crispy ice cream balls with caramel or Cajeta, hot fudge, strawberry sauce, honey, maple syrup, whipped cream, and cherries for a fun restaurant-style dessert.
Even better, you can make the ice cream balls ahead and keep them in the freezer, making this an easy dessert for Cinco de Mayo, Mexican-inspired dinners, birthday parties, summer BBQs, and entertaining.
What I Love About This Recipe
- This Fried Ice Cream has that irresistible creamy-and-crunchy combination without the hassle of actual deep frying. Instead of putting frozen ice cream into hot oil, you bake the corn flakes coating separately until it’s golden and crisp. Once the coating cools, it gets pressed around the frozen ice cream balls. You get lots of crunch with a whole lot less mess!
- If you loved Chi Chi’s Fried Ice Cream or order Mexican Fried Ice Cream whenever you see it at a restaurant, this is a fun version to make at home. Vanilla ice cream, cinnamon, sugar, and crunchy corn flakes create that classic combination of flavors and textures. Add whipped cream, honey, caramel, or a cherry for an over-the-top dessert. No restaurant reservation required!
- This is an EASY Fried Ice Cream Recipe. There isn’t any bread, dough, tempura batter, or deep fryer involved, and you only need a handful of basic ingredients for the actual ice cream balls. The most important part is simply working quickly so the ice cream stays frozen. Even the kids can help roll the ice cream in the cooled coating.
- It’s a fabulous make-ahead dessert. Make and freeze the Fried Ice Cream balls before your party, then pull them out when it’s time for dessert and let everyone choose their toppings. You can even keep extra cinnamon corn flakes mixture in the freezer for another batch. That’s my kind of party prep!
- You can customize this homemade Fried Ice Cream in all sorts of ways. Try a different ice cream flavor, frozen yogurt, low-fat ice cream, toasted coconut, chopped nuts, chocolate chips, sprinkles, or another cereal. Then go wild with sauces and toppings. Caramel, Cajeta, hot fudge, strawberry sauce, honey, and whipped cream are all great choices.
What Is Fried Ice Cream?
Fried Ice Cream is generally a dessert made by surrounding very cold ice cream with a crispy coating. There are a LOT of different versions.
Some recipes really are fried. Others, like this one, create the crispy outside separately so there’s no need to put the ice cream in hot oil, but with the same great flavor.
Traditional deep-fried ice cream recipes may coat extremely firm ice cream with crumbs, cereal, bread, dough, or batter before quickly frying the outside. You may also come across recipes using coconut or cookies in the coating.
This recipe takes a much easier route. The ice cream never goes into the oven or fryer. Instead, the cinnamon corn flakes mixture gets toasted in the oven first. Once it’s completely cool, the crispy crumbs are pressed around frozen ice cream. The result is creamy vanilla ice cream surrounded by a buttery, sweet cinnamon crunch.
Is Fried Ice Cream Mexican?
Mexican Fried Ice Cream is a popular restaurant-style dessert in the United States, and that’s the version that inspired this recipe. I especially remember Chi Chi’s Fried Ice Cream from growing up. Chi Chi’s was a popular Mexican restaurant chain.
However, crispy and fried ice cream desserts aren’t limited to one cuisine, and you’ll see quite a few variations when searching for Fried Ice Cream around the world.
You may encounter desserts such as Chinese Fried Ice Cream, Japanese Fried Ice Cream, Thai Fried Ice Cream, or Fried Ice Cream from Thailand or the Philippines.
The names, ingredients, coatings, and preparation methods can vary considerably. Some versions may involve bread, batter, tempura-style coatings, coconut, cookies, or actual deep frying.
This recipe is specifically an easy Mexican restaurant-inspired Fried Ice Cream that uses a baked cinnamon corn flakes coating instead of frying the ice cream.
Equipment You May Need
- Food Processor – Makes quick work of crushing the corn flakes into fine crumbs for the crispy coating. If you don’t have a food processor, put the corn flakes in sealable plastic bags and crush them with a rolling pin or pan.
- Large Mixing Bowl – You’ll need enough room to combine the crushed cereal with the butter, sugar, and cinnamon.
- Large Baking Sheet – Spread the corn flakes mixture into a thin layer so it can toast evenly.
- Silicone Baking Mat, Parchment Paper, or Wax Paper – Helpful for keeping the scooped ice cream from sticking to your baking sheets or plates.
- Trigger Ice Cream Scoop – Makes it much faster to portion the ice cream, which is important because you don’t want it sitting around melting.
- Disposable Plastic Gloves (optional) – Helpful for quickly rolling the frozen ice cream scoops into round balls.
- Airtight Freezer Container – Perfect for storing the finished Fried Ice Cream balls until you’re ready to serve them.
Fried Ice Cream Ingredients
One of the best parts about this homemade Fried Ice Cream is the short ingredient list.
For the Fried Ice Cream
- Corn Flake Cereal – The secret to the crunchy no-fry coating. The corn flakes are crushed into fine crumbs, mixed with the other coating ingredients, and baked until golden.
- Unsalted Butter – Melted butter coats the corn flakes and helps them toast and crisp in the oven.
- Granulated Sugar – Adds sweetness to the crunchy cereal coating.
- Cinnamon – Gives the corn flakes coating that warm cinnamon flavor that’s so good with vanilla ice cream.
- Vanilla Ice Cream – The creamy center of each Fried Ice Cream ball. Vanilla and French vanilla are favorites, but the recipe works with other ice cream flavors too. Cinnamon, caramel, chocolate, or your favorite ice cream flavor can work.
Optional Fried Ice Cream Toppings
- Caramel or Cajeta – Either makes a fabulous drizzle. Cajeta is a Mexican caramel-style sauce and a fun option for Mexican Fried Ice Cream.
- Hot Fudge – Because chocolate and ice cream are always a good idea.
- Strawberry Sauce – Adds a sweet and fruity contrast to the cinnamon coating.
- Peanut Butter Sauce – Would be delicious with chocolate or on its own.
- Honey – A simple drizzle of honey is delicious with the crunchy cinnamon corn flakes.
- Maple Syrup – Another easy sweet topping.
- Whipped Cream – Add a big dollop or swirl on top for the full restaurant-style dessert experience.
- Cherries – Finish with a cherry for that classic ice cream sundae look.
How to Make Fried Ice Cream Without Frying
Step One: Preheat the Oven
Preheat the oven to 425 degrees F.
Step Two: Make the Corn Flakes Coating
Finely crush the corn flake cereal in a food processor, or crush it in batches in sealable plastic bags. Mix the crushed cereal with melted butter, then stir in the sugar and cinnamon until well blended.
Step Three: Bake the Crunchy Coating
Spread the cereal mixture in a thin layer on baking sheet(s) and bake at 425 degrees F for 10-15 minutes or until golden brown, stirring every 3-5 minutes. Remove it from the oven and cool completely before using.
Step Four: Scoop and Freeze the Ice Cream
Line baking sheets or plates with wax paper or parchment paper and make about 36 (1/2 cup) or 18 (1 cup) scoops of ice cream. Work quickly and freeze the scoops for about 30 minutes or until hard.
Step Five: Coat the Ice Cream Balls
Working in batches, quickly roll the frozen scoops into balls, roll them in the cooled crushed cereal mixture, and return them to the freezer. Freeze for another 30 minutes or until hard or ready to serve, then add your favorite toppings.
(Full printable recipe card with full details is at bottom of post.)
Serving Suggestions
- Serve Mexican Fried Ice Cream straight from the freezer and load it up with your favorite toppings.
- For that fun Mexican restaurant-style presentation, drizzle the ice cream with honey, caramel, or Cajeta, then add whipped cream and a cherry.
- Hot fudge is perfect for chocolate lovers, and strawberry sauce adds a fruity twist.
- You could also serve the Fried Ice Cream with sliced banana for a fun banana sundae or a banana split version.
- For parties, turn dessert into a Fried Ice Cream Bar. Prepare the ice cream balls ahead of time, then put out a variety of sauces and toppings so everyone can build their own dessert. Try caramel, Cajeta, hot fudge, strawberry sauce, honey, maple syrup, whipped cream, cherries, toasted coconut, chopped nuts, chocolate chips, sprinkles, cookie crumbs, and sliced bananas.
- It’s an especially fun dessert for Cinco de Mayo with some fun Cinco de Mayo drinks, taco night, Mexican-inspired dinners, summer BBQs, birthdays, and parties.
Quick Tips for Best Results
- Cool the corn flakes COMPLETELY. Don’t rush this part. If the coating is still warm, it’s going to start melting your ice cream.
- Work quickly. Once the ice cream comes out of the freezer, move fast so it doesn’t soften too much.
- Work in small batches. Keep most of your ice cream scoops in the freezer while you shape and coat a few at a time.
- Don’t worry about perfect scoops at first. Portion the ice cream quickly, freeze it hard, then shape the scoops into balls afterward.
- Use a trigger ice cream scoop. It makes portioning faster and helps you create similarly sized servings.
- Stir the corn flakes while baking. Stir every 3-5 minutes to help the coating brown evenly without burning.
- Spread the cereal into a thin layer. This helps the coating get evenly toasted and crunchy.
- Press on the coating. If needed, gently press the corn flakes mixture around the ice cream ball to help create a good layer of crunch.
- Get the coated balls back into the freezer fast. The less time they spend at room temperature, the better.
- Make the coating ahead. The cereal mixture keeps well in the freezer, so make a big batch and save the leftovers for another time.
- Store finished balls airtight. Once the Fried Ice Cream is frozen firm, move it to a sealable airtight container if you’re saving it for later.
Fried Ice Cream Variations
There are SO many ways you can change up this easy dessert while keeping the basic method the same.
- Coconut Fried Ice Cream – Add toasted coconut to the cereal mixture. Coconut gives the coating even more texture and flavor and is specifically suggested as an option in the original recipe.
- Chocolate Fried Ice Cream – Start with chocolate ice cream or drizzle hot fudge over vanilla Fried Ice Cream. You can also experiment with chocolate chips or Oreo cookie crumbs in the cereal mixture.
- Banana Fried Ice Cream – Serve your Fried Ice Cream with sliced banana (or fried or roasted banana slices), whipped cream, chocolate sauce, or caramel for a banana sundae-inspired dessert.
- Cookie Fried Ice Cream – Sprinkle crushed cookies over the finished dessert for extra crunch. If you want to experiment with cookies in the coating itself, mix in cookie crumbs after baking the cereal.
- Honey Fried Ice Cream – Drizzle honey over the finished Fried Ice Cream. The honey and cinnamon combination is simple and delicious.
- Caramel Fried Ice Cream – Use caramel ice cream and top the ice cream with caramel sauce or Mexican Cajeta and a big swirl of whipped cream.
- Fried Ice Cream Pie – For a fun dessert inspired by these flavors, you could use the cinnamon corn flakes as a pie crust, then top with vanilla ice cream and toppings for a frozen ice cream pie.
Fried Ice Cream FAQ
How should I store Fried Ice Cream?
Once the coated ice cream balls are firm, transfer them to a sealable airtight container and keep them in the freezer. Add sauces, whipped cream, honey, and other toppings right before serving.
Can you freeze Fried Ice Cream?
Yes! Freezing is an important part of this recipe. The ice cream scoops freeze for about 30 minutes before coating and then another 30 minutes after they’re rolled in the corn flakes mixture.
How long will the Fried Ice Cream last?
The finished Fried Ice Cream balls will keep in the freezer for a long time. For longer storage, transfer the frozen balls to a sealable airtight container rather than leaving them uncovered on the baking sheets.
Can I make the Fried Ice Cream ahead of time?
YES! This is one of my favorite things about the recipe. After coating the ice cream balls, freeze them for another 30 minutes or until they’re hard. If you’re not serving them right away, transfer the frozen balls to a sealable airtight container. Then they’re waiting in the freezer whenever you’re ready for dessert. You can also prepare the corn flakes mixture ahead of time. I like making a big batch and keeping the extra cereal coating in a large sealable bag in the freezer. Then I just have to buy some ice cream when I want another batch.
Substitutions?
Use any flavor of ice cream, frozen yogurt, or low-fat ice cream. The original recipe also suggests experimenting with chopped nuts, toasted coconut, other cereals, chocolate chips, and sprinkles in the cereal mixture.
Can I use low-fat ingredients?
Yes. Low-fat ice cream is specifically listed as an option in the original recipe. You can also substitute frozen yogurt.
What else can I add to this recipe?
Try chopped nuts, toasted coconut, chocolate chips, sprinkles, or another cereal in the crunchy mixture. For toppings, try caramel, Cajeta, hot fudge, strawberry sauce, honey, maple syrup, whipped cream, cherries, sliced banana, or cookie crumbs.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – Use a vegan-friendly ice cream substitute and butter substitute. Check other ingredients just to be sure.
Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure.
Low-Carb – This would be a tough one to make low-carb, but you can use a sugar substitute to reduce the carbs a little.
Gluten-Free – Make sure your ice cream and corn flakes are gluten-free.
Other Recipes You May Enjoy
- No Bake Caramel Apple Ice Cream Bars – A fun make-ahead frozen dessert that’s perfect when you’re craving something cold and sweet.
- Homemade Peanut Butter Sauce – An easy homemade dessert sauce that’s especially delicious over ice cream.
- Easy Chocolate Pops – Another simple frozen treat that’s great for warm weather and parties.
- Healthy Chocolate Milkshake (Mockshake Recipe) – A creamy chocolate frozen drink for another fun way to satisfy an ice cream-style craving.
- Easy Maple Apple Milkshake Recipe – An easy homemade milkshake with apple and maple flavors.
- German Chocolate Pie Bars – Chocolate, coconut, and pecans come together in these fun pie-inspired dessert bars.
- Easy S’mores Bars – A crowd-pleasing dessert packed with chocolate, marshmallow, and graham cracker flavors.
How to Make Fried Ice Cream Video
Check out this quick video to see how easy it is to make this Fried Ice Cream…
Now that you know how to make Fried Ice Cream without frying, there’s no need to wait for your next Mexican restaurant dinner to enjoy it. Keep a batch of crispy cinnamon-coated vanilla ice cream balls in the freezer, add your favorite toppings, and you’ve got an easy homemade Mexican Fried Ice Cream dessert whenever the craving hits!
Crispy “Fried” Ice Cream
Ingredients
- 18 ounces corn flake cereal (1 box)
- 1/2 cup unsalted butter (1 stick), melted
- 1/2 cup granulated sugar
- 2 tablespoons cinnamon
- 36 cups vanilla ice cream (3 – 1.5 quart tubs)
- Toppings (optional): sauces (Caramel or Cajeta, Hot Fudge, Strawberry Sauce, Honey, Maple Syrup, etc), whipped cream, cherries
Instructions
- Preheat oven to 425 degrees F.
- Place cereal in a food processor and process until finely crushed (or place cereal in batches in sealable plastic bags and crush with rolling pin or pan). Place crushed cereal in a large mixing bowl and mix in butter. Stir in sugar and cinnamon until well blended.
- Place cereal mixture on baking sheet(s) in thin layer and bake at 425 degrees F for 10-15 minutes or until golden brown, stirring after every 3-5 minutes. Remove from oven and cool completely.
- Line some baking sheets or plates with wax paper (or parchment paper). Make about 36 (1/2 cup) or 18 (1 cup) scoops of ice cream and place on baking sheets. Don’t worry if they’re not round scoops, just divide out the ice cream and get the scoops back in the freezer fast! Freeze about 30 minutes or until hard.
- Working in batches (leave some of the ice cream scoops in the freezer so that it doesn’t melt), roll ice cream into balls (I like to use disposable plastic gloves), roll in crushed cereal then put balls back in freezer. Freeze another 30 minutes or until hard or ready to serve. Serve with your favorite toppings.
Notes
- Make sure the cereal mixture is completely cooled before rolling the ice cream in it.
- Work with the ice cream in batches and keep the rest in the freezer so that the ice cream doesn’t melt too much.
- Use any flavor of ice cream or use frozen yogurt or lowfat ice cream.
- You could also add other things to the cereal mixture such as chopped nuts, toasted coconut, other cereals, chocolate chips, sprinkles, etc.
- For a gluten-free dessert, make sure your brand of ice cream, corn flakes, and other ingredients are gluten-free.
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
About Lisa Huff
Lisa Huff is a Cookbook Author, Freelance Recipe Developer, Food Photographer, Blogger/Writer, and award-winning home chef. She loves creating unique recipes from healthy to decadent including cocktails, appetizers, main dishes, dessert recipes and more and has appeared on various shows, publications, and websites.
This would be a great dessert for an upcoming party. How long do you think these could be stored in the freezer without losing flavor or texture? Thanks.
Oh gosh, they could last a long time just like ice cream. I’d say at least a week. Just make sure they’re in some type of airtight container.
How about Gram cracker crumbs for a coating? Probably skip the oven part. I’m not to fond of cornflakes
You could, but wouldn’t really be the same and they might get soggy. The coating does not taste like cornflakes when it’s all mixed together in crumbs.
I used to order fried ice cream at a Mexican restaurant in town, too. Aren’t you clever with your no-fry method!
This recipe takes me back! When I was 15 I had a job washing dishes at a hole-in-the-wall Mexican restaurant in my hometown. One of my duties was prepping the fried ice cream.
The recipe? Vanilla ice cream rolled in whole Corn Flakes. I had to do it in the walk-in freezer with my bare hands, and no matter how fast I tried to do it, my hands were completely numb at the end. Then I’d go melt my hands back to normal by washing more dishes. I’m sure there were some labor laws–if not health codes–being violated there.
But anyway! This recipe is easily the most elegant fried ice cream dish I’ve seen. Looking forward to trying it.
HI Josh! OMG my hands are cold just thinking about all that ice cream and walk-in freezer with bare hands!!!
Thanks for this recipe. Making it for our Cinco de Mayo dessert tonite! Just might have to skip dinner :)
Thanks Lori! Hope you enjoyed! I love making the “fried” ice cream for big parties with lots of sauces and toppings. So easy to make ahead of time or last minute. :)
Does the “fried” coating stay on these well since it’s not actually fried? I make little fried ice cream balls for fondue nights that I have with my sisters and their families. Dipping them in chocolate and butterscotch fonues. This sounds much easier than actually making fried ice cream balls. I’m thinking I should try this.
Carol, the coating does stay on really well, but not sure how it would do if people are placing them upside down in a warm sauce or fondue pot. I’m guessing a lot of the coating would stay, but some would probably get in the sauce.
This recipe looks fabulous! do you think it would be possible to incorporate honey into the cereal mixture? my favorite restaurant fried ice cream has honey on it or in it, I can’t tell because it just disappears so gosh darned quickly!! and it’s a shame that there are no mexican places in your area!! I don’t know what I’d do! :)
Hi Megan! You can definitely put some honey on it. That’s actually my husband’s favorite way to have it! I’m more of a chocolate girl. :) If it were me, I think I’d heat the honey up a bit but my husband likes it just at room temperature. Hope you enjoy!
these are Sooooooo good like Omg I cant stop eating them they are so delicious
Glad you enjoyed, thank you!
My husband and daughter LOVE fried ice cream and can hardly wait to order it when we go to our favorite mexican restaurant. I’m going to give this recipe a try and see how much they like it!
Hope you enjoy the fried ice cream recipe1 I’m an ice cream junkie. :)
Love the idea, and LOVE the pro photo! Go Lisa.
I haven’t had fried ice cream since Chi Chi’s Restaurant left town and I’ve missed it. Your version looks great. Can’t wait to try it.
Thanks Beth! I used to love Chi Chi’s!!!!! Wish they’d come back! Actually, I’d take any Mexican restaurants at this point. We don’t have much near us.
I love this idea! And yes, fried ice cream is to die for!
Thanks Lorie!
Love this idea! Great picture!
Thanks Lisa!
I love fried Ice cream and used to order it a lifetime ago when I was growing up in Texas. Thanks so much for this delicious looking recipe.
Thanks Karen! I used to order Fried Ice Cream all the time too. Unfortunately, not many Mexican restaurants around here!
These look delicious! Also, ice cream is my favorite thing, too! I mean, you can’t go wrong with ice cream?! It makes every day better!
Yes, ice cream definitely makes every day better and that’s why I eat it almost every day! :)