I came up with our own homemade fried ice cream recipe because I have always been intrigued by the idea of fried ice cream.
How do you fry something that is supposed to be cold?! With our easy homemade fried ice cream you actually won’t be frying anything! You can make fried ice cream, without using a fryer with our easy cinco de Mayo dessert recipe.
For more great cinco de Mayo desserts, make sure to check out our Puff Pastry Baked Churros Recipe, Instant Pot Churro Bites, and you cannot forget our amazing Churro Waffles recipe!
Ingredient Notes:
- Cornflakes cereal
- Coconut flakes
- Sugar
- Butter
- Corn syrup
- Cinnamon
- Vanilla ice cream
- Whipped cream (topping)
- Hot fudge (topping)
- Caramel (topping)
How To Make Our Homemade Fried Ice Cream Recipe:
- Begin by getting a large ziplock bag and pour the cornflakes cereal, zip it up and use a rolling pin to crush the cornflakes until they are all smashed into crumbs.
- Then, melt your butter down in a microwave safe bowl and then put it in a large mixing bowl and add in the cornflakes, coconut flakes, sugar, corn syrup, and cinnamon.
- Mix everything together until they are well combined.
- Now, get out a large cookie sheet sheet and line it with wax paper and set it aside for a minute.
- Then, it is time to roll out the ice cream into 3 inch balls.
- You will want to let the ice cream thaw very slightly so you can easily roll the ball with your hands. I’ll often use plastic gloves to make rolling the balls a little bit easier and a lot less easier.
- Once the ice cream ball is made, roll the ice cream in the cornflake mixture and then firmly pack it all together to keep it together.
- After the ball is rolled, place it on the lined cookie sheet and place it in the freezer and allow the balls to firm back up. That will take about 4 hours or so.
- Then, when you are ready to serve the fried ice cream balls, serve them with your favorite toppings! We love to use whipped cream, hot fudge, and caramel!
Storing and Other Tips
Store leftover Fried Ice Cream in the freezer covered in plastic wrap or in an airtight container for up to one week.
We love these best with chocolate, caramel and whipped cream, but you can also serve them with strawberries or other fruit topping as well.
If you’re looking for more crunch try toasted coconut or chopped nuts on top!
Yes! They can be made a up to a week before you serve them. To keep them tasting extra fresh, make the ice cream balls ahead of time and then roll them in the topping the day of.
You can leave the coconut completely out of this recipe. It will change the flavor slightly but the recipe will work fine without it.
This recipe is really adaptable. Any flavor of ice cream will work, vanilla is the traditional flavor in Fried Ice Cream but feel free to change it up!
More Mexican Inspired Recipes You’ll Enjoy
- Black Bean and Corn Salsa
- Mexican Street Corn Salad
- Mexican Tortilla Wrap Roll-Ups
- Copycat Taco Bell Cinnamon Twists
Homemade Fried Ice Cream (without the frying)
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.
Notes
- If you are looking for a quick and simple replacement for coconut, I highly recommend trying it without the coconut. There won’t be a huge difference, but it will still taste absolutely amazing.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Questions & Reviews