No Fry Fried Ice Cream

Fried Ice Cream with a spoon scooping through the ice cream ball.

Make fried ice cream the easy way... without having to deep fry anything. A crunchy and buttery cinnamon cornflake mixture covers a frozen ice cream ball then topped with your favorite toppings! It's fast, easy to make, and so delicious!

Course Dessert

Cuisine Mexican

Prep Time 10

Freezer Time 2

Total Time 2 10

Servings servings

Calories 418kcal

Author Whitney Wright

Ingredients

3 cups cornflakes cereal crushed (about 6 cups of regular cornflakes prior to crushing)
1/2 cup unsalted butter
2 teaspoons ground cinnamon
1/4 teaspoon salt
4 large scoops vanilla ice cream

Topping Ideas

hot fudge
caramel
whipped cream
maraschino cherries
sprinkles

Instructions

Shape the ice cream into 4 round balls about 1.5 cups worth of ice cream. Place on a wax paper lined plate or baking sheet and freeze for 2 hours or until firm.
While the ice cream balls are freezing place a skillet over medium heat and melt the butter. Once melted add the crushed cornflakes, cinnamon, and salt. Stir to combine. Cook for 2 minutes or until the cornflakes are slightly toasted. Remove from heat and let cool completely.
Remove the frozen ice cream balls from the freezer and place in them in the crushed cornflake mixture. Using your hands press the cornflake mixture into the ice cream up and around the sides until the entire ball is covered. Place the covered ball on a wax paper lined plate or tray and freeze for 20-30 minutes or until firm again. Continue until all of the ice cream is rolled and covered in the cornflake mixture.
Right before serving remove the ice cream balls from the freezer, top with desired toppings, and enjoy!

Notes

The cornflake mixture will get soggy the longer it stays on the ice cream. So you'll want to eat within several hours of making the fried ice cream balls.

Nutrition