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No Fry "Fried" Ice Cream - This recipe is a must. Kids will LOVE it!!!

No-Fry Fried Ice Cream

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Hi Bold Bakers!

This has to be one of the simplest yet boldest recipes I’ve created yet! You may have seen Fried Ice Cream on the menu in one of your favorite restaurants and found yourself wondering “How did they do that?!”

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Well, I’m so excited to show you all the tricks that go into making a “fried” ice cream dessert! My version of this fried ice cream consists of a thick crunchy crust and a perfectly cold creamy ice cream interior, all without the hassle of dealing with messy splattering oil.

So, what’s my secret? Well, it’s a mock deep-fried tasting crust that’s made up of crushed and sautéed corn flakes cereal!

You would not believe how yummy and simple this impressive treat is to put together! You start out by pre-scooping your ice cream (either store-bought or my two ingredient, Homemade Ice Cream recipe) and popping it into the freezer while mixing up your crust layer. It only takes a few minutes, since all you have to do is crush up your already crunchy corn flakes and then lightly sauté them with a bit of butter, sugar and cinnamon.

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You end up with a nutty golden brown & crunchy mixture, which perfectly coats your scoops of ice cream (and would also be super yummy on top of so many other desserts!).

After a few quick rolls in the corn flake mixture, your normal, everyday scoop of ice cream is transformed into something super fun to make and even more fun to eat!

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This is great simply on its own, or it can be made even Bolder by making it into an over-the-top sundae, complete with chocolate sauce, whipped cream and a cherry on top! Enjoy!

No Fry Fried Ice Cream
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 2 cups (3oz/90g) Corn Flake cereal, crushed
  • ½ cup (4oz/120g) Butter
  • 2 teaspoons Cinnamon
  • 3 tablespoons sugar
  • Vanilla Ice Cream
Instructions
  1. Line a small tray with parchment paper.
  2. Pre-scoop and form ice cream into approx 2½″ balls
  3. Place in the freezer to firm up while making the corn flake mixture.
  4. Pulse corn flakes in food processor to crush into fine crumbs.
  5. Melt butter in a medium skillet over medium heat, then stir in crushed corn flakes and cinnamon and cook stirring constantly for 5 minutes or until golden brown.
  6. Remove from heat and stir in the sugar.
  7. Transfer the corn flake crumbs into a shallow dish and allow to cool.
  8. Once cooled place ice cream ball into mixture and roll to evenly coat.
  9. Press corn flake mixture around outer surface if a thicker coating is desired.
  10. Garnish with chocolate sauce, whipped cream and cherries.

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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18 Comments

  1. Vivian on September 1, 2017 at 12:59 pm

    Could I use panko crums as opposed to cornflakes?

    • Gemma Stafford on September 2, 2017 at 9:35 am

      Hum, I wouldn’t recommend Panko crumbs. Try any type of sweet cereal you have. Anything will work. Panko are a bit to savory for this recipe 🙂

  2. Adrienne on July 18, 2017 at 5:49 pm

    I made this and love it I used salted caramel ice cream that I made and it was so good thanks so much Gemma ?

    • Gemma Stafford on July 19, 2017 at 1:45 am

      Hi Adrienne,
      Yes! Well done you. It is a good one for the repertoire, and impressive too. Thank you for letting me know,
      Gemma 🙂

  3. Deepti on July 16, 2017 at 11:43 am

    Hi gemma
    Can u share vegetarian savory sizzlers recipes?? My family loves them and I would love to make it at home for them?

    • Gemma Stafford on July 17, 2017 at 12:16 am

      Hi there Deepti,
      Yes, and this really sounds delicious. I have added this to my list, so many ways to do this too!
      Thank you for that suggestion,
      Gemma 🙂

  4. Thrayu on July 7, 2017 at 9:28 pm

    Hi Gemma,
    Thank you for the fried ice cream video. On the related note of ice creams, may I request gelato?

    Thank You

    • Gemma Stafford on July 8, 2017 at 3:23 am

      Hi,

      I did an online class last summer making gelato. Check it out http://bit.ly/YTDiscount . There are lots of recipes there. 🙂

  5. Thrayu on July 7, 2017 at 9:26 pm

    Hi Gemma,
    I loved this recipe so much. I always wanted to know how to make fried ice cream; and now I know how. On the related note of ice creams, do you think you could make gelato in the future?

    Thanks!

  6. Mila on June 30, 2017 at 4:44 am

    Hi Gemma, this looks delish!
    Would adding shredded coconut or sprinkles to the cornflakes work or maybe use them separate?
    I hope you know how much we all appreciate you (and kevin) sharing these wonderful recipes with us,
    my family loves everything i have made so far.

    Hope you Have a wonderful summer 🙂

    • Gemma Stafford on July 1, 2017 at 1:50 pm

      Hi Mila,
      Thank you for your good wishes. I am visiting Barcelona, in Spain right now, so a bit behind in the responses.
      Yes, you could add coconut to this, I think I would toast it slightly on a dry pan before adding it to the prepared crumb, a great addition, and superb idea, thank you. Sprinkles would work perfectly too.
      Gemma 🙂

  7. Shreya on June 29, 2017 at 3:09 pm

    Just loved this recipe!!!
    Looks super yummy, also it’s not required to be fried.
    Thank you for this awesome recipe, am definitely going to try this one!

    • Gemma Stafford on July 2, 2017 at 3:34 am

      Thank you Shreya,
      I am happy you like this recipe,
      Gemma 🙂

  8. nikki t mcdowell on June 29, 2017 at 12:39 pm

    Went to Mexican restaurant and told my husband I would love to try this; but it was fried. Thank you I am so excited to try this recipe you are great……Love Love Love

    • Gemma Stafford on July 2, 2017 at 4:24 am

      Ah, I am happy that you like this one, thank you for being in touch,
      Gemma 🙂

  9. Ziad on June 29, 2017 at 9:17 am

    This awesome Gemma!! I am going to make it right away 🙂 :).
    Do you think Coconut oil will do well for toasting the cornflakes?

    • Gemma Stafford on July 2, 2017 at 4:29 am

      Hi there,
      Yes, I do think coconut oil will be good, and delicious too, try it!
      Gemma 🙂

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