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    Home » Dessert » Ice Cream

    Easy Fried Ice Cream Dessert

    Published: Apr 23, 2022 by Mamma C · This post may contain affiliate links

    Jump to Recipe
    pinnable image for easy fried ice cream

    You can make this Easy Fried Ice Cream Dessert in 25 minutes before freezing it! You'll love this no-fry recipe with toasted corn flakes, butter, cinnamon, brown sugar and honey. This is such a fun, make-ahead dessert!

    fried ice cream slice with whipped cream and honey on plate

    If you've only enjoyed fried ice cream at restaurants because "it must be difficult to make" at home, I'm about to change your life.

    This Easy Fried Ice Cream Dessert comes together in 25 minutes using a 9x13 pan! It's basically a no-fry, fried ice cream cake that you'll throw in the freezer until it's almost time to dig in.

    Think of a toasted corn flake crust with cinnamon and brown sugar surrounding a thick layer of creamy vanilla ice cream, with honey dripping down the sides. Don't forget the whipped cream on top.

    OMG!

    Your family and friends will love you for making this. And if ice cream desserts are your thing, don't miss this Oreo Ice Cream Cake and No-Churn Butter Pecan Ice Cream!

    Recipe ingredients

    corn flakes, honey, ice cream, brown sugar, butter, whipped cream, cinnamon

    Vanilla Ice Cream: I love using French vanilla here, but use your favorite kind. Note that you'll need two quarts. If you buy ice cream in 1.5-quart containers, you'll need one full one plus ⅓ of another.

    Corn Flakes: This recipe calls for plain corn flakes, which you'll jazz up with brown sugar and cinnamon. Some people rave about using Cinnamon Toast Crunch instead, but I haven't tried it.

    Honey: This sweet, flavorful nectar makes this dessert, in my opinion. You'll need two tablespoons for the top layer, plus extra to drizzle on each serving.

    If honey's not your thing, read on for some other topping suggestions further down.

    Whipped Cream: In keeping with our "easy" theme, just buy the one in a can and spray some on the fried ice cream bars. But...I know some people use homemade whipped cream here, and that would be amazing!

    How to make it

    See the recipe card at the end of this post for full instructions, but here's an overview.

    1. Crush the corn flakes.
    2. Melt the butter in a pan over medium-high heat.
    3. Add the cereal to the pan and stir to combine. Stir constantly for three minutes, until the corn flakes are toasted and fragrant.
    4. Stir brown sugar and cinnamon into the corn-flake mixture.
    crushing corn flakes, butter in pan, cereal in pan with cinnamon and brown sugar

    After letting the cereal mixture cool, it's time to assemble the Easy Fried Ice Cream Dessert.

    1. Press some of the buttery corn-flake mixture into the bottom of an ungreased 9x13 pan.
    2. Spread softened vanilla ice cream on the corn-flake crust using a metal icing spatula (affiliate link).
    3. Top with the remaining cereal mixture and drizzle on honey.
    corn flake mixture, vanilla ice cream spread on, finished fried ice cream

    Cover and freeze for at least five hours before serving, to allow it to set. I promise, it'll be worth the wait!

    Recipe tips

    • To quickly cool off the toasted corn-flake mixture, spread it onto a sheet pan.
    • To achieve a soft-serve texture for the ice cream, let it sit out at room temperature while you make the corn-flake mixture. Then, transfer the ice cream to a bowl, stir it with a wooden spoon, then run a butter knife through it until it's smooth.
    • To make a larger quantity of fried ice cream in a 10x15 pan (affiliate link), use 1.5 times this recipe.
    • To make half of this recipe, use an 8x8 pan (affiliate link).

    How to serve it

    Take the fried ice cream dessert out of the freezer 15-20 minutes before serving it, so it can thaw a bit. Then, slice it into bars. You can get 12 generous servings, or 15 more modest ones.

    Pour honey all over each slice until it's dripping down the sides. Then top it with a mound of whipped cream. Yum!

    hand taking spoonful of fried ice cream dessert

    Other topping ideas

    If you'd rather skip the honey, you can use any type of sundae topping instead. Here are some ideas:

    • Italian Strawberries with Sugar and Lemon
    • Amazing Chocolate Liqueur
    • 15 Cheesecake Topping Recipes

    Frequently asked questions

    Is fried ice cream really fried?

    This mock fried ice cream recipe is made without frying. But the fried ice cream dessert made popular in the 1970s and '80s at the Chi-Chi's Mexican restaurant chain featured frozen balls of ice cream wrapped in tortillas and cinnamon and briefly deep-fried.

    Is fried ice cream gluten free?

    This particular recipe can be gluten-free if you use gluten-free corn flakes. Note that Kellogg's Corn Flakes are not gluten-free, since they contain malt flavoring, which comes from barley.

    This recipe is great for parties, potlucks, Cinco de Mayo, etc. If you need other Tex-Mex ideas, don't miss this Seven-Layer Taco Dip from Scratch, Easy Guacamole Without Cilantro or this Maple Flan in Ramekins. 

    Enjoy!

    Watch the video to see how easy it is to make this Fried Ice Cream Dessert! And, if you try this recipe, please leave a comment and a rating!

    fried ice cream dessert with whipped cream on plate

    Easy Fried Ice Cream Dessert

    It's easy to make fried ice cream! Note, you'll need to let it freeze for at least five hours before serving.
    4.60 from 22 votes
    Print Pin Rate Save Go to Collections
    Course: Dessert
    Cuisine: Mexican, Tex-Mex
    Prep Time: 20 minutes
    Cook Time: 5 minutes
    Total Time: 25 minutes
    Servings: 12
    Calories: 438kcal
    Author: Mamma C

    Ingredients

    • 2 quarts vanilla ice cream (See notes.)
    • 6 cups corn flakes (half a 12-ounce box; use gluten free if needed)
    • 4 tablespoons salted butter
    • ¼ cup brown sugar
    • 1 ½ teaspoons cinnamon
    • 2 tablespoons honey (plus extra for serving)
    • Whipped cream for serving
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Set out the containers of ice cream to soften at room temperature. Have a 9x13 pan ready.
    • Crush the corn flakes. (I place three cups at a time in a gallon freezer bag, seal the bag, then used a rolling pin to crush them. You also could crush a couple of cups at a time in your pan, using the bottom of your measuring cup.)
    • Melt the butter in a large skillet on your stove over medium-high heat. Add the crushed corn flakes and stir to combine. Stir constantly for about three minutes, until the cereal is toasted and fragrant.
    • Turn off the heat. Stir the brown sugar and cinnamon into the corn flakes until combined. Transfer the mixture to a sheet pan and spread it out to cool off.
    • Transfer the ice cream to a large mixing bowl. Stir it with a wooden spoon until the ice cream is soft and smooth. (It helps to run a butter knife through it.)
    • When the corn flakes are cooled off, place a layer of them in an ungreased 9x13, using just enough cereal to cover the bottom of the pan.
    • Carefully transfer the ice cream onto the bottom crust. It helps to scatter dollops of ice cream all around the pan, then use a metal icing spatula to gently spread the ice cream in an even layer.
    • Sprinkle the rest of the crushed corn flakes onto the ice cream in an even layer. Gently pat the topping down with your hand. Drizzle on a couple tablespoons of honey. Cover the pan with foil and freeze it for at least five hours.
    • Remove the pan of fried ice cream from the freezer 15-20 minutes before serving it, to allow it to thaw a bit. To serve, cut the fried ice cream into squares. Top the squares with additional honey and whipped cream. Store leftovers covered in the freezer for up to a week.

    Video

    Notes

    Vanilla Ice Cream
    I love using French vanilla ice cream here, but use your favorite kind. If you buy it in 1.5-quart containers, you'll need one full one plus ⅓ of another.
    To Make a Larger Quantity
    For a 10x15 pan, use 1.5 times this recipe.
    To Make a Smaller Quantity
    For an 8x8 pan, use half the recipe.

    Nutrition

    Calories: 438kcal | Carbohydrates: 56g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 79mg | Sodium: 263mg | Potassium: 343mg | Fiber: 1g | Sugar: 42g | Vitamin A: 1030IU | Vitamin C: 3.9mg | Calcium: 210mg | Iron: 4.2mg
    Tried this Recipe? Mention @cookingwithmammac or tag #CookingWithMammaC!

    (Recipe Source: Cooking with Mamma C, inspired by recipes on Pinterest. Originally published on May 6, 2017 as "Fried Ice Cream in a Pan" and updated now with additional photos and information.)

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    Reader Interactions

    Comments

    1. Alison

      May 26, 2022 at 8:35 pm

      How long is this good in the freezer - planning to make it ahead of time?

      Reply
      • Mamma C

        May 27, 2022 at 6:33 am

        Hi Alison - It keeps well for up to a week. After that, it's a matter of preventing freezer burn.

        Reply
    2. Jillian

      May 31, 2021 at 10:38 am

      5 stars
      LOVE this! It's great for entertaining because you can make it ahead. We like it with chocolate syrup because our local restaurant serves it that way. Thank you for the yummy recipe!

      Reply
      • Mamma C

        May 31, 2021 at 12:06 pm

        Hi Jillian - You're right, it is perfect for entertaining. I'm so glad you loved it! The chocolate syrup would be delicious too.

        Reply
    3. Katie

      May 14, 2020 at 11:29 am

      Can you make this the day before an evening event?

      Reply
      • Mamma C

        May 14, 2020 at 11:38 am

        Hi Katie - Absolutely! Just store it in the freezer and take it out about 15-20 minutes before serving it.

        Reply
    4. Shenaya Bryant

      August 15, 2019 at 7:42 pm

      Should this stay in the freezer until served? Any thawing needed?

      Reply
      • Mamma C

        August 15, 2019 at 7:48 pm

        Hi Shenaya - Yes, as mentioned in the recipe, cover the pan with foil and freeze it for at least five hours before serving. You just need to thaw it for around 15 minutes.

        Reply
    5. Heather

      July 03, 2019 at 9:57 pm

      5 stars
      I’ve made this now several times. Everyone loves it. It’s so yummy! Looking forward to it tomorrow!

      Reply
      • Mamma C

        July 04, 2019 at 9:30 am

        Hi Heather - I'm so happy to hear that! Have a beautiful day.

        Reply
    6. Sandie

      September 01, 2018 at 3:35 pm

      This is DIVINE!!!

      Reply
      • Mamma C

        September 01, 2018 at 5:50 pm

        Hi Sandie - I'm so glad you enjoyed it! Thanks for letting me know.

        Reply
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