Fried Ice Cream is a creamy, cinnamon spiced ice cream mixture topped with crunchy, sweet, pan fried cornflakes. Easy to make and a crowd pleaser too!
FAKE FRIED ICE CREAM or faux or “fried”
I call this fake “fried” ice cream because you don’t actually “fry” the ice cream. You cook the crushed corn flakes on the stove with butter and sugar and “fry” it. So you get a similar taste to the Mexican fried ice cream but it’s easier to make!
I liked mine drizzled with chocolate and caramel with little whipped cream. Some recipes call for honey. I don’t think it needs it. But pick your favorite and go for it!
What makes this fried ice cream so good, is you mix your vanilla ice cream with cool whip and a little cinnamon. It makes the ice cream sooo creamy and delicious.
What is real fried ice cream?
Real fried ice cream. Where you actually deep fry balls of ice cream are a common dessert at Mexican restaurants. They are balls of vanilla ice cream, rolled in a corn flake and cinnamon mixture, frozen till really hard, then deep-fried for just a few seconds. Then you top with whipped cream, a little chocolate, caramel or honey drizzle and a cherry on top if you want!
I made this recipe for a church gathering last December. We had a fiesta themed Christmas party so I wanted to do a Mexican type of dessert. This was great! And in Arizona, a frozen dessert in December is not a big deal. We barley are wearing jackets by then!
We didn’t bother with the maraschino cherries, but feel free to add one on top!
Honestly, you don’t even need the chocolate and caramel on top, this is good just as is. But I’m never one to turn down any sort of dressing or sauce. How about you, are you a sauce lover?
How to make no-fry Mexican fried ice cream:
- Soften the vanilla ice cream, 30 minuets on the counter.
- While the ice cream is softening, crush up your corn flakes, then measure them. You want 3 cups of crushed corn flakes (not 3 cups or whole corn flakes then crushed) Does that make sense? haha I used zip top bag and a rolling-pin
- Melt the butter in a medium skillet then add the crushed corn flakes and sugar. Stir it up and “fry” the mixture for 5 minutes, stirring constantly but be careful not to burn the mixture. Remove from the heat
- Spread 1/3 of the corn flakes mixture into a 9×13″ baking pan and set aside
- In a big bowl, mix the softened ice cream and cool whip together, then stir in the in the cinnamon
- Spread the ice cream mixture over the corn flake mixture till smooth, make sure the corn flake mixture is cooled! You don’t want to melt the ice cream too much more
- Sprinkle the remaining corn flake mixture over the ice cream
- Cover the pan with plastic wrap nice and tight then put int he freezer for 5 hours or overnight, till frozen.
- To serve, let soften a few minutes, cup up and drizzle each piece with caramel and chocolate sauce. Add a little whipped cream and a cherry on top too!
If you make this, be sure to tag me @bakedinarizona and use the hashtag #bakedinazrecipe so I can see!
Other desserts you might like!
Creamy, cinnamon vanilla ice cream topped with crispy, sweet corn flakes! The perfect desert to go with a Mexican food dinner. Always a crowd pleaser.
- 3 cups corn flakes crushed
- 3/4 cups sugar
- 1/2 cup butter
- 1 (1.5 to 1.75 quart) container vanilla ice cream
- 1 (8 ounce) container cool whip
- 1/2 teaspoon cinnamon
- chocolate sauce
- caramel sauce
- whipped cream optional
Take the vanilla ice cream out of the freezer and let it sit at room temperature for 30 minutes to soften.
Place the corn flakes in a ziplock bag and crush with a rolling pin. Then measure out the 3 cups of crushed corn flakes (so crush first, then measure).
Melt the butter in a medium skillet over medium heat. Add the crushed corn flakes and sugar. Stir to combine. Fry the mixture for 5 minutes, stirring constantly. Fry till golden brown but careful not to burn it. Remove from the heat.
Spread 1/3 of the corn flake mixture into a 9x13" pan and set aside to cool.
In a large bowl, mix together the ice cream, cool whip and cinnamon till smooth.
Spread the ice cream mixture over the cooled corn flake mixture till smooth.
Top with remaining corn flakes, cover tightly with plastic wrap and freeze for 5 hours or overnight.
Let soften for a few minutes, then cut into squares. Drizzle with chocolate & caramel syrup and top with whipped cream.
Source: adapted from Life in the Lofthouse