4.5 from 8 votes
Fried Ice Cream in a Pan - Use a 9x13 pan to make your favorite Mexican dessert! With a toasted corn flake crust and drizzled with honey!
Fried Ice Cream in a Pan
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
 
It's easy to make fried ice cream! Note, you'll need to let it freeze for at least five hours before serving.
Course: Dessert
Cuisine: Mexican
Keyword: easy, fried ice cream
Servings: 12
Calories: 438 kcal
Author: Cooking with Mamma C
Ingredients
  • 2 quarts vanilla ice cream
  • 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
Instructions
  1. Set out your containers of ice cream to soften at room temperature. Have a 9x13 pan ready.
  2. Crush your corn flakes. (I placed three cups at a time in a gallon freezer bag, sealed the bag, then used a rolling pin to crush them. You also could crush a couple cups at a time in your pan, using the bottom of your measuring cup.)
  3. Melt your butter in a large skillet on your stove over medium-high heat. Add your crushed corn flakes and stir to combine. Stir constantly for about three minutes, until the cereal is toasted and fragrant.
  4. Turn off the heat. Stir your brown sugar and cinnamon into the corn flakes until combined. Transfer the mixture to a sheet pan to cool off.
  5. Transfer your 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.)
  6. When the corn flakes are cooled off, place a layer of them in your 9x13, using just enough cereal to cover the bottom of the pan.
  7. 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 spatula to gently spread the ice cream in an even layer.
  8. Sprinkle the rest of your 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.
  9. To serve, cut the fried ice cream into squares. Top the squares with additional honey and whipped cream. Store leftovers in the freezer.
Recipe Notes

Notes: For a 10x15 pan, use 1.5 times this recipe. For an 8x8 pan, use half the recipe.

Nutrition Facts
Fried Ice Cream in a Pan
Amount Per Serving
Calories 438 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 13g81%
Cholesterol 79mg26%
Sodium 263mg11%
Potassium 343mg10%
Carbohydrates 56g19%
Fiber 1g4%
Sugar 42g47%
Protein 6g12%
Vitamin A 1030IU21%
Vitamin C 3.9mg5%
Calcium 210mg21%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.