How to make fried ice cream without frying! This easy Fried Ice Cream recipe, tastes like it’s been fried but it’s not. If you remember Chi Chi’s or have been to a Mexican restaurant you may be familiar with this Mexican fried ice cream dessert. If not, you’re in for a real treat! This homemade fried ice cream is so simple even the kids could make it!

If you have never had Fried Ice Cream, you’re really missing out, and I do mean REALLY missing out! I should probably start off by saying I LOVE ice cream. It’s probably my biggest weakness. And Cinco de Mayo is coming up, so perfect excuse for this recipe!!!

What is Fried Ice Cream?
There are many versions of fried ice cream. Some are fried and some are not. You’ll generally see fried ice cream at Mexican restaurants although some Asian and Thai restaurants also have a version.

Some versions have you wrap a ball of ice cream in bread or dough and deep fry it. Then it may be topped with honey or ice cream sauces (like hot fudge, caramel, or strawberry sauce), whipped cream, and/or cherries.

Unfortunately, we don’t have many Mexican restaurants around here. I used to LOVE Chi Chi’s fried ice cream growing up (remember that restaurant?). I wanted to come up with an easy fried ice cream I could enjoy at home. I’ve had to make my own Mexican food which has been fun, but I still miss my Mexican restaurants with fried ice cream!

This fried ice cream with corn flakes might not be completely “authentic” but it’s easy and delicious. You can even make it gluten free! Just make sure your brand of ice cream, corn flakes, and other ingredients are gluten free.

  • 1 (18 oz.) box corn flake cereal
  • 1/2 cup (1 stick) unsalted butter melted
  • 1/2 cup granulated sugar
  • 2 tablespoons cinnamon
  • 3 (1 1/2 quarts) containers vanilla ice cream (18 cups ice cream)
  • Toppings (optional): sauces (Caramel or Cajeta, Hot Fudge, Strawberry Sauce, Honey, Maple Syrup, etc), whip cream, cherries

  1. Preheat oven to 425 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

SNAPPY TIPS: 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.

SNAPPY SUBSTITUTIONS: 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.

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