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Fried Ice Cream Recipe- This recipe is a must. Kids will LOVE it!!!

No-Fry Fried Ice Cream

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Enjoy my Mexican Fried Ice Cream recipe featuring all of the flavor and none of the mess!

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 do you make fried ice cream at home?”


Can you Fry Ice Cream without Frying?

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!

How to Make Fried Ice Cream (No Fry Version)

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 impressive and delicious 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!

Enjoy more Homemade Ice Cream Recipes:


4.07 from 32 votes
Fried Ice Cream Recipe- This recipe is a must. Kids will LOVE it!!!
No Fry Fried Ice Cream
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 8
Author: Gemma Stafford
  • 2 cups (3oz/90g) Corn Flake cereal, crushed
  • 1/2 cup (4oz/120g) Butter
  • 2 teaspoons Cinnamon
  • 3 tablespoons sugar
  • Vanilla Ice Cream
  1. Line a small tray with parchment paper.
  2. Pre-scoop and form ice cream into approx 2 1/2″ 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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Write a Comment and Review

  1. Betty on September 5, 2019 at 11:04 pm

    Thanks for the no fry fried ice cream really looks good and yummy, I’m going to try it. God bless miss Gemma am your avid fan.

    • Gemma Stafford on September 7, 2019 at 11:58 am

      Hi Betty. Thanks so much. And yes, go for it!

  2. Alice on March 6, 2019 at 3:07 am

    Hi! Thanks for the recipe. Please, how much an ice cream do we need for it?

    • Gemma Stafford on March 7, 2019 at 4:47 am

      Hi Alice,
      In the instructions I tell you 2 1/2 balls for this amount of coating. This is to allow you to make as much as you like, increase or decrease the coating to your own need.
      I hope this helps,
      Gemma 🙂

  3. JIll Naylor on January 18, 2019 at 4:03 am

    Please can you help. Can you use Crushed Biscuit Crumbs instead of Cornflakes for the No Fry Fried Ice Cream. Do you think it would work?

    • Gemma Stafford on January 18, 2019 at 8:52 pm

      Yes, that would work but i really like the texture corn flakes adds.

  4. patricia on September 3, 2018 at 6:19 am

    Gemma, now I’ve seen everything. Unfried ice cream! Is there anything you won’t tackle? Love this recipe.

    • Gemma Stafford on September 4, 2018 at 4:46 am

      I adore this recipe. Definitely try it 🙂


  5. Pooja Ramesh on August 30, 2018 at 4:29 pm

    Amazing recipe! What can you add instead of cinnamon though, for people who don’t like the strong taste of it?

    • Gemma Stafford on August 31, 2018 at 2:40 am

      Hi there Pooja,
      Really a little of a spice you like, nutmeg or mace are lovely spices too, but if you do not like these then omit the spice, all will be well,
      Gemma 🙂

  6. Rhonda G on July 20, 2018 at 5:43 am

    My family loved this! Instead of chocolate and whipped cream, we used a drizzle of honey. Yum! It was so easy to make. Will definitely do this again.

    • Gemma Stafford on July 20, 2018 at 8:13 am

      Hi Rhonda,
      Haha! I love this too, it gives a lot of bang for a buck! as they say.
      Thank you for this kind review and tip about honey, good idea,
      Gemma 🙂

  7. Cat on May 6, 2018 at 5:29 am

    Made these for a Cinco de Mayo bingo luncheon for 50 senior citizens and they LOVED it and had so many requests for the recipe! Thank you for the perfect special treat for my senios.

    • Gemma Stafford on May 6, 2018 at 9:49 pm

      Delighted you like it, Cat!!! Perfect for Cinco de Mayo 🙂


  8. Brian Clark on May 5, 2018 at 6:54 pm

    Is it really:
    ½ cup (4oz/120g) Butter?
    2 Tablespoons worked better for me.

    • Gemma Stafford on May 6, 2018 at 9:45 pm

      That’s what worked for me but if you got 2 tablespoons to work for you then feel free to do that 🙂


  9. Marcia on April 16, 2018 at 1:42 pm

    How long could these be made ahead of time and stored in a freezer (airtight containers)? I need to make about 200 for my daughter’s grad party!

    • Gemma Stafford on April 17, 2018 at 8:03 am

      Hi Marcia,
      Oh my! That is a big production for you, I am not sure if I would be brave enough to do this for so many! How will you keep them frozen? and how will you serve them? Sorry, this is the caterer in me! KISS, keep it simple 😉
      Yes, you can make, and store these really well for a few weeks, I hope all goes well for the grad, an exciting time,
      Gemma 🙂

      • Marcia Matson Johnson on April 17, 2018 at 10:57 am

        I’m planning to make them 2 weeks ahead of time and store them in my deep freezer in my basement–I have lots of room in there. At her party, we have access to industrial size freezer, so we’ll be able to keep them cold. I am serving them in a wide mouth punch cup, individually, to allow room for toppings and whip cream. Yes, that is a lot, but I think guests will love it! It will top off the carnitas, black beans, and rice perfectly! Thanks for your help!


        • Gemma Stafford on April 18, 2018 at 4:25 am

          Wow, Marcia, I am in awe!
          congrats to your young grad, a lovely time for her.
          Do let us see a photo, I would love to see that,
          Gemma 🙂

  10. Bev on April 9, 2018 at 11:24 am

    Made these yesterday. 1 cup of crumbs, 1 tbs. Cinnamon, 2 tbs coconut oil. tsp. of sweetner.
    Didn’t have chocolate syrup, used honey. Very tasty. Was enough for 8 scoops, although we just sprinkled the crumbs all over the top. Great dessert after Mexican brunch!

    • Gemma Stafford on April 10, 2018 at 1:04 pm

      Hi Bev,
      Well done, do with it what suits you, youe Mexican brunch sounds wonderful! Where was my invitation? 😉
      Gemma 🙂

  11. Cindy on March 5, 2018 at 5:41 pm

    I just wanted to let you know I tried this “No Fry Fried Ice Cream” tonight. It was so good I will probably not fried my Fried Ice Cream again. It was so easy too!! Thank you for sharing your great recipes with us!

    • Gemma Stafford on March 6, 2018 at 12:47 pm

      Hi Cindy,
      Thank you, I am really happy to hear this, good to have you with us,
      Gemma 🙂

  12. Krista Slye on December 3, 2017 at 11:55 pm

    I have a crowd of 15 coming over Friday night for a Mexican dinner. How could I make this or at least prep this ahead of time? I won’t have much time once company arrives. Thx!

    • Gemma Stafford on December 4, 2017 at 2:10 am

      Hi Krista,
      You could finish this, then return it to the freezer. You do not need to be fiddling with a complicated dessert for this number of people. You also need to be able to enjoy your party. The less work on the night the better. I believe in having almost everything finished, at least for starters and desserts. People love your food I am sure, but they come for your company! You can also form the ice cream balls, freeze it, and prepare the topping to be sprinkled rather than rolled. Some options!
      Gemma 🙂

  13. Royce on November 17, 2017 at 8:20 pm

    Dear Gemma,

    Love this recipe.Could we be able to make ahead the corn flakes mixture? if so how long it will last?

    • Gemma Stafford on November 18, 2017 at 6:26 am

      Hi Royce,
      If you keep this it will harden up, and will need to be reheated before using. It would be as easy to make it as you need it.
      I would not do this, it will be crisper too when freshly made,
      Gemma 🙂

  14. Astha S Khanna on November 14, 2017 at 8:42 am

    Hii..cAn these be made in advance or hav 2 make it fresh only
    Thank u

    • Gemma Stafford on November 15, 2017 at 3:11 am

      Hi there,
      You can make in advance and return to the freezer, that will be good.
      Do cover them down well in the freezer.
      Gemma 🙂

  15. maryah on October 21, 2017 at 12:31 pm

    I love this recipe , its easy and fun .could you please do another giveaway.I would love to know how to make homemade chocolate.thank you .

    • Gemma Stafford on October 21, 2017 at 5:18 pm

      Thank you for your lovely comment. Glad you like my recipes.


  16. 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 🙂

  17. 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 🙂

  18. 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 🙂

  19. 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


      I did an online class last summer making gelato. Check it out . There are lots of recipes there. 🙂

  20. 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?


  21. 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 🙂

  22. 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 🙂

  23. 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 🙂

  24. 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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