Skip the deep fryer and make this Easy Fried Ice Cream at home with far less mess and fuss. In this easy recipe, scoops of creamy ice cream are coated in a crispy cinnamon crunch topping, then finished with chocolate syrup, whipped cream and, of course, the classic cherry on top.
Easy Fried Ice Cream Recipe
I don’t often order dessert when dining out because, by the end of a great meal, I’m usually happily full and enjoying the fact that someone else did the cooking. That alone feels like a treat. But there’s always room for exceptions, especially after a visit to our favorite Mexican restaurants. It’s nearly impossible to pass up a silky homemade flan or a generous serving of crispy Fried Ice Cream to share, and more often than not, the fried ice cream wins every time.
Traditional Fried Ice Cream at Mexican restaurants is actually deep fried, giving it that signature warm, crunchy coating around the cold creamy center. This Easy Fried Ice Cream recipe delivers all of those classic flavors and textures without the hassle of frying in hot oil. Instead, the crispy cinnamon coating is toasted in the oven with finely chopped coconut for a simple no-fry dessert with less mess and cleanup. It’s the ultimate unfried Fried Ice Cream recipe to make at home for Cinco de Mayo, summer entertaining or anytime a sweet craving strikes.
Key ingredients you’ll need to make Easy Fried Ice Cream: (Scroll down for full printable recipe card and quantities.)
- Vanilla Ice Cream – Premium vanilla ice cream don’t skimp here.
- Cereal – Cornflakes add crunch and texture that mimics frying.
- Flaked Coconut – Sweetened flaked coconut for a hint of flavor and crunch
- Butter – Melted butter adds richness and moisture to the cornflake crumbs.
- Sugar – Granulated sugar for sweetness.
- Spice – Ground cinnamon for a hint of spice.
- Toppings – Warm hot fudge sauce, whipped topping (or fresh whipped cream), and maraschino cherries.
How to Make Easy Fried Ice Cream Recipe
- Heat Oven and Prepare Pan – Preheat oven to 350°F. Line a rimmed baking sheet with parchment.
- Cornflakes – Place cornflakes in a plastic storage back and finely crush using a rolling pin, or similar.
- Coconut – Chop coconut in a food processor. Add to bag with cornflakes along with sugar and cinnamon. Seal and shake to combine. Add butter, shake to coat.
- Spread Cornflake Mixture on Pan – Dump bag onto the sheet pan. Spread in a single layer on the large baking sheet.
- Toast in Oven – Toast in the oven until lightly golden brown per the cooking time in the recipe, then cool.
- Scoop Ice Cream – Scoop ice cream forming into balls, shaping with your hands into rounds. Place on a wax paper lined baking sheet and into the freezer to set.
- Assemble – Roll ice cream balls in cooled cornflake-coconut coating, placing back onto pan.
- Freeze – Place back into the freezer just until firm and re-frozen.
- Serve – Serve drizzled with hot fudge or caramel sauce sauce with whipped cream and a cherry, if desired.
Kitchen Equipment to Make Mexican Fried Ice Cream – No Deep Fry
- One rimmed sheet pan.
- Large ice cream scoop.
- Measuring cups and measuring spoons.
- Small bowl for melting the butter.
- Food processor.
- Meat mallet and large gallon size Ziploc bag.
- Slotted Spoon.
Recipe Variations, Tips and Substitutions
- Ice Cream – I make this with vanilla ice cream which is classic. You could make it with any flavor you enjoy like chocolate, strawberry, butter pecan or Neapolitan. There’s plenty room with this recipe to have fun and get creative.
- Butter – I use salted butter to balance the sweetness. You could also use unsalted butter.
- Adjust the Size According to Servings – I use a standard size ice cream scoop for this recipe. You can make these smaller or larger, depending on your preference.
- Allow Ample Time for the Toasted Corn Flake Coating to Cool – Before rolling the frozen ice cream scoops in the coating, allow ample time for the coating to completely cool so the ice cream doesn’t begin to melt.
- Short Coconut Shreds Work Best – The coconut adds a nuttiness to the flavor of the coating without overtaking the flavor. If the brand used has long shreds, pulse it in a food processor a few times to chop before roasting.
- Homemade Topping Options – You can top this Easy Fried Ice Cream with homemade hot fudge, or a generous drizzle of bourbon praline pecan sauce. To simplify, you could use a purchased hot fudge or chocolate sauce, strawberry or caramel syrup.
Storage and Leftovers
- How to Make Whipped Cream – If you’d like to make your own whipped cream you can! To do so, chill the bowl and beaters in the freezer for 15-20 minutes. Once chilled, to the bowl add 2 cups heavy cream and 1-2 teaspoons of vanilla extract. Whip with an electric mixer on medium-high speed gradually adding 1/4-1/3 cup granulated sugar. Beat until stiff peaks form, don’t overbeat. Chill until serving. Fresh cream should be used the day it’s made.
- Storage – These Fried Ice Cream balls can be kept in the freezer for up to two months in an airtight container.
More Easy Ice Cream Recipes to Make
- Homemade Rocky Road Ice Cream.
- No ice cream machine needed to make this Strawberry Cheesecake Ice Cream.
- Cookie Ice Cream Sandwiches for quick desserts and backyard cookouts.
- Two of my favorite desserts collide in this Banana Pudding Ice Cream.
- This Red White and Blue Ice Cream Cake is perfect for any Patriotic celebration.
- This Turtle Ice Cream Pie is ideal for make ahead desserts making.
- No churn Vanilla Ice Cream.
- The kids will love these Ice Cream Cupcakes.
- Sweet and Salty Pretzel Ice Cream Sandwiches are a two bite sweet treat.
- Root Beer Floats Ice Pops from Southern Living.
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Helpful Kitchen Items:
Easy Fried Ice Cream
This Easy Fried Ice Cream features creamy scoops of ice cream coated in a crispy cinnamon crunch topping without any deep frying required. Serve drizzled with chocolate syrup, whipped cream and a cherry on top for an easy Mexican-inspired dessert everyone will love.
Servings 8 servings
Calories 599kcal
Ingredients
- 1/2 gallon premium light vanilla ice cream (light or full fat) divide into 8 even 1/2 cup scoops
- 3 cups cornflakes crushed
- 1 cup sweetened flaked coconut pulse in a food processor to finely chop
- 6 Tbsp salted butter
- 2 Tbsp granulated sugar
- 1 tsp ground cinnamon
- hot fudge or caramel sauce, whipped cream and cherries for serving
Instructions
- Preheat oven to 350°F. Line a rimmed baking sheet with parchment.
- Place cornflakes in a large plastic storage bag and finely crush using a rolling pin, or similar.
- Pulse coconut in a food processor to chop finely. Add to bag with cornflakes along with sugar and cinnamon. Seal and shake to combine. Add melted butter, shake to coat.
- Spread corn flake mixture in a single layer on a large baking sheet.
- Toast in the oven for 8-12 minutes or just until lightly golden brown. Stir periodically for even cooking. Set aside to cool on the pan or transfer to a large shallow dish.
- Meanwhile, Use a 1/2 cup regular ice cream scoop to form balls, shaping with clean hands into even rounds. Place scoops of ice cream on a wax paper lined baking sheet and into the freezer to set for at least 30 minutes.
- Assemble: Roll ice cream balls in cooled corn flake crumbs, transfer back to pan using a slotted spoon. Place pan back into the freezer just until firm and re-frozen 30-60 minutes.
- Serve drizzled with hot fudge, caramel sauce or honey with whipped cream and a maraschino cherry, if desired.
Notes
- Ice Cream – I make this with vanilla ice cream which is classic. You could make it with any flavor you enjoy like chocolate, strawberry, butter pecan or Neapolitan. There’s plenty room with this recipe to have fun and get creative.
- Butter – I use salted butter to balance the sweetness. You could also use unsalted butter.
- Adjust the Size According to Servings – I use a standard size ice cream scoop for this recipe. You can make these smaller or larger, depending on your preference.
- Allow Ample Time for the Toasted Corn Flake Coating to Cool – Before rolling the frozen ice cream scoops in the coating, allow ample time for the coating to completely cool so the ice cream doesn’t begin to melt.
- Short Coconut Shreds Work Best – The coconut adds a nuttiness to the flavor of the coating without overtaking the flavor. If the brand used has long shreds, pulse it in a food processor a few times to chop before roasting.
- Homemade Topping Options – You can top this Easy Fried Ice Cream with homemade hot fudge, or a generous drizzle of bourbon praline pecan sauce. To simplify, you could use a purchased hot fudge or chocolate sauce, strawberry or caramel syrup.
Nutrition
Serving: 1serving | Calories: 599kcal | Carbohydrates: 87g | Protein: 13g | Fat: 23g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 357mg | Potassium: 552mg | Fiber: 2g | Sugar: 60g | Vitamin A: 1511IU | Vitamin C: 5mg | Calcium: 388mg | Iron: 4mg
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Easy Fried Ice Cream
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Reviewed by Kritik Sah
on
May 15, 2026
Rating:
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