Easy Homemade Fried Ice Cream Recipe

Have you ever ordered fried ice cream at a local Mexican restaurant and thought, “How on earth do they do this magic?”

Course Dessert

Cuisine American

Keyword Fried Ice Cream

Prep Time 10

Cook Time 5

Servings servings

Calories 1282kcal

Author Dana DeVolk

Take one cup of the ice cream and using your clean hands, form it into a smooth ball as best you can.
4 cups ice cream
Place it in the freezer on a plate and repeat with the remaining ice cream.
Place a large skillet over medium heat. Melt the butter.
3 tablespoons unsalted butter
Add the cornflakes and cinnamon to the pan and stir them around so the butter and cinnamon get distributed.
3 cups crushed cornflakes, 1 teaspoon ground cinnamon
Cook, stirring constantly until the cornflakes start to smell toasty and they deepen slightly in color, 5 minutes.
Take off the heat and stir in the sugar.
1 tablespoon granulated sugar
Place this into a shallow dish and let it cool completely.
Once cool, roll the ice cream balls in the crumbs, pressing them in.
Place them on a clean plate and put them back in the freezer for 10-15 minutes until frozen solid. Serve with your favorite toppings.
Chocolate sauce

Nutrition is calculated without additional toppings
Work Quickly: Ice cream melts fast, so keep your freezer door closed as much as possible. Form a ball of ice cream, freeze it, then coat it.
Use Gloves: Wearing gloves can help prevent your hands from getting too sticky or too cold. They also help you form neater balls.
Rolling Pin Magic: If you want finer crumbs, crush your corn flakes with a rolling pin in a plastic bag. This gives you a nice, even coating.
Have Toppings Ready: Get your favorite toppings—like caramel sauce, chocolate sauce, or fruit sauce—set out before you pull the ice cream from the freezer. It melts quickly once it’s out!
Try a Different Ice Cream Flavor: Who says it has to be creamy vanilla ice cream? Experiment with cookies and cream, mint chocolate chip, or anything else you love.