Crispy Fried Ice Cream Recipe

Introduction

Crispy Fried Ice Cream is a delightful dessert that combines a crunchy, cinnamon-spiced coating with creamy vanilla ice cream inside. This easy-to-make treat is perfect for impressing guests or enjoying a special indulgence at home.

Ingredients

• 6 cups (162g) corn flakes cereal
• 1/2 cup salted butter
• 2 1/4 tsp ground cinnamon
• Approx. 32 oz vanilla ice cream, firm enough to shape but just soft enough to scoop
• Honey or caramel sauce (optional)
• Chocolate fudge sauce (optional)
• Sweetened whipped cream (optional)
• Cherries (fresh or maraschino, optional)

Instructions

1. Step 1: Pour corn flakes into a gallon size resealable bag, seal securely, and use a rolling pin to crush the corn flakes into small bits for an even, coarse texture.
2. Step 2: Melt the salted butter in a nonstick 10-inch frying pan over medium heat. Stir in the crushed corn flakes and ground cinnamon, then slightly increase the heat. Cook, stirring constantly, until golden brown and fragrant, about 2 minutes.
3. Step 3: Remove the pan from heat, transfer the mixture to a shallow dish, and let it cool completely to avoid melting the ice cream during coating.
4. Step 4: Scoop the vanilla ice cream into desired serving sizes (about 8 individual or 4 large). Shape each into a ball quickly with clean hands to prevent melting.
5. Step 5: Roll each ice cream ball in the cooled cornflake mixture, pressing firmly to coat evenly with a thick crust.
6. Step 6: Place the coated ice cream balls on a tray and freeze for 10–15 minutes to set the crust and harden the ice cream again.
7. Step 7: Just before serving, add optional toppings like honey, chocolate fudge sauce, whipped cream, or cherries for extra flavor and decoration.

Tips & Variations

• For extra crunch, double-coat the ice cream balls by dipping them in a small amount of melted butter before rolling in the cornflake mixture a second time.
• Use flavored ice cream such as cinnamon or caramel for a twist on the classic recipe.
• Substitute crushed graham crackers or crushed cookies for the corn flakes for a different texture and flavor.
• Work quickly when shaping and coating to keep the ice cream from melting.

Storage

Store leftover fried ice cream balls in an airtight container in the freezer for up to 1 week. To reheat the coating slightly before serving, let sit at room temperature for a few minutes, but avoid thawing completely to keep the crisp texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dessert in advance?

Yes, you can shape and coat the ice cream balls ahead of time and keep them frozen. Just add toppings right before serving.

What’s the best way to prevent the coating from falling off?

Make sure the cornflake mixture is completely cooled before coating and press it firmly onto the ice cream to create a thick, even crust. Freezing the coated balls helps the crust set and stick better.

Crispy Fried Ice Cream Recipe

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4.6 from 83 reviews

A delightful Crispy Fried Ice Cream recipe featuring a crunchy, cinnamon-toasted cornflake coating surrounding creamy vanilla ice cream, perfect for a quick and impressive dessert treat.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 28 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Coating

• 6 cups (162g) corn flakes cereal
• 1/2 cup salted butter
• 2 1/4 tsp ground cinnamon

Ice Cream

• Approx. 32 oz vanilla ice cream, firm enough to shape but just soft enough to scoop

Toppings (optional)

• Honey or caramel sauce
• Chocolate fudge sauce
• Sweetened whipped cream
• Cherries (fresh or maraschino)

Instructions

1. Crush Cornflakes: Pour the cornflakes into a gallon-sized resealable bag, seal it securely, and use a rolling pin to crush them into small bits, ensuring an even, coarse texture for an ideal crunchy coating.
2. Sauté Cornflakes and Cinnamon in Butter: Melt the salted butter in a nonstick 10-inch frying pan over medium heat. Stir in the crushed cornflakes and ground cinnamon, then slightly increase the heat. Cook the mixture, stirring constantly, until golden brown and fragrant, about 2 minutes, to develop a toasty aroma and crisp texture.
3. Cool the Mixture: Remove the pan from heat, transfer the toasted cornflake mixture to a shallow dish, and allow it to cool completely to avoid melting the ice cream during the coating process.
4. Shape the Ice Cream: Scoop the desired serving sizes of ice cream from the freezer (about 8 individual servings or 4 larger ones). Quickly use clean hands to shape each portion into a ball, working fast to prevent melting.
5. Coat Ice Cream Balls: Immediately roll each ice cream ball in the cooled cornflake mixture, pressing firmly to create a thick, even crust around the surface.
6. Set and Freeze: Place the coated ice cream balls on a tray and freeze for 10 to 15 minutes to allow the crust to set and the ice cream to firm up again. Keep them frozen until ready to serve.
7. Serve: Just before serving, top with optional honey or caramel sauce, chocolate fudge sauce, sweetened whipped cream, and cherries for extra flavor and presentation.

Notes

• Work quickly while shaping ice cream balls to prevent melting.
• Make sure the cornflake mixture is completely cooled before coating the ice cream to avoid premature melting.
• Freeze the coated ice cream balls thoroughly to maintain a crisp crust when serving.
• Feel free to customize toppings based on preference for additional sweetness or decoration.
• Use firm vanilla ice cream that is scoopable but not too soft for best shaping results.

Keywords: crispy fried ice cream, cornflake crust ice cream, crunchy ice cream dessert, vanilla ice cream recipe, toasted cornflakes coating