Fried ice cream is a magical dessert that combines the best of both worlds: a warm, crispy exterior and a cold, creamy center. This Mexican-inspired treat is a delightful contrast of textures, with a golden, crunchy coating giving way to smooth, velvety ice cream. Perfect for impressing guests or indulging in a sweet escape, it’s surprisingly simple to prepare with just a bit of patience during the 4-hour freeze time.
Each bite is a symphony of flavors, from the rich vanilla ice cream to the subtle sweetness of cinnamon and honey. The indulgent crunch and luscious creaminess make it an unforgettable dessert experience. Whether you’re celebrating a special occasion or simply treating yourself, this recipe promises a dessert that’s as fun to make as it is to eat.
Ingredients for Fried Ice Cream
- 4 cups Cornflakes Cereal, crushed (use a rolling pin or food processor for fine crumbs)
- 1 cup shredded coconut (unsweetened or sweetened, depending on preference)
- ⅔ cup sugar (granulated or substitute with coconut sugar for a healthier option)
- ½ cup butter, melted (unsalted recommended; substitute with coconut oil for a dairy-free version)
- 1 Tablespoon corn syrup (or substitute with honey or maple syrup)
- 1½ teaspoons cinnamon (adjust to taste)
- ½ gallon vanilla ice cream (use high-quality ice cream for best results)
- Whipped cream, for topping (optional, use store-bought or homemade)
- Hot fudge, for topping (optional, warm before serving)
- Caramel, for topping (optional, warm before serving)
Step-by-Step Instructions
- Prepare the coating: Crush the cornflakes in a sealed bag using a rolling pin until fine crumbs form. In a bowl, combine the crushed cornflakes, shredded coconut, sugar, melted butter, corn syrup, and cinnamon. Mix well until the mixture is evenly coated and slightly sticky.
- Shape the ice cream: Scoop the vanilla ice cream into 3-inch balls. Tip: Slightly thaw the ice cream for easier handling, but not too much—it should still be firm. Wearing plastic gloves can make rolling easier and prevent melting.
- Coat the ice cream: Roll each ice cream ball in the cornflake mixture, pressing firmly to ensure the coating sticks evenly. If needed, use your hands to pack the mixture around the ice cream.
- Freeze: Place the coated ice cream balls on a cookie sheet lined with waxed paper. Freeze for at least 4 hours, or until firm and solid.
- Serve: When ready to serve, remove the ice cream balls from the freezer. Top with whipped cream, warm hot fudge, and caramel sauce for a decadent finish. Enjoy immediately!
Creative Topping Ideas to Elevate Your Fried Ice Cream
While whipped cream, hot fudge, and caramel are classic toppings, why not get creative? Try drizzling chocolate ganache or raspberry coulis for a fruity twist. For a crunchy contrast, sprinkle chopped nuts or toasted coconut flakes on top. If you’re feeling adventurous, add a pinch of sea salt to balance the sweetness!
Time-Saving Tips for Busy Dessert Lovers
To speed up the process, use pre-crushed cornflakes or pulse them in a food processor. Instead of rolling ice cream balls, scoop pre-portioned ice cream directly into the cornflake mixture. For a quicker freeze, place the coated balls in the freezer for 2 hours instead of 4, but make sure they’re firm before serving.
Storage Tips to Keep Your Fried Ice Cream Perfect
Store the coated ice cream balls in an airtight container in the freezer for up to 1 week. To prevent sticking, layer them between sheets of waxed paper. If you’re making them ahead, add toppings just before serving to maintain texture and freshness.
Recipe Variations for Every Taste
Swap out vanilla ice cream for chocolate, strawberry, or even cookie dough flavors. For a nutty twist, replace coconut with finely chopped almonds or pecans. If you’re gluten-free, use gluten-free cornflakes or crushed rice cereal for the coating.
Equipment Guidance for Smooth Prep
Use a large mixing bowl for the cornflake mixture to make coating easier. A cookie scoop ensures evenly sized ice cream balls, while plastic gloves prevent melting as you roll. A rimmed baking sheet lined with waxed paper keeps everything neat and mess-free.
Fried Ice Cream
Ingredients
- 4 cups Cornflakes Cereal, crushed
- 1 cup coconut
- ⅔ cup sugar
- ½ cup butter, melted
- 1 Tablespoon corn syrup
- 1½ teaspoons cinnamon
- ½ gallon vanilla ice cream
- whipped cream, for topping
- hot fudge, for topping
- caramel, for topping
Instructions
- Crush cornflakes in a bag using a rolling pin until crumbs form.
- Melt butter and add cornflakes, coconut, sugar, corn syrup, and cinnamon.
- Roll ice cream into 3 inch balls. To roll the ice cream into balls, only thaw the ice cream slightly so you can easily roll it with your hands. You could even wear plastic gloves to make rolling the balls easier.
- Then roll the ball in the cornflake mixture. You may need to pack the mixture firmly around the ice cream ball.
- Place the covered ball onto a cookie sheet lined with waxed paper.
- Freeze until firm, about 4 hours.
- When ready to serve, top with whipped cream, hot fudge and caramel.