No-Fry Fried Ice Cream is the ultimate dessert hack, combining creamy indulgence with a satisfying crunch in just 40 minutes. This clever recipe skips the messy frying but delivers all the magic of the classic treat, with a golden, crispy coating that contrasts perfectly with the velvety ice cream inside. Each bite is a delightful play of textures and flavors, from the warm, toasty exterior to the cool, smooth center.
With only 20 minutes of prep and 20 minutes of cook time, this dessert is surprisingly simple yet impressive enough to wow your guests. The blend of cinnamon, honey, and crunchy cereal creates a cozy, irresistible aroma that fills your kitchen. Whether you’re hosting a party or treating yourself, this dessert is a guaranteed crowd-pleaser that feels indulgent without the fuss.
Ingredients for No-Fry Fried Ice Cream
- 2 cups (3oz/90g) Corn Flake cereal (crushed; use a food processor for even crumbs)
- 1/2 cup (4oz/120g) Butter (unsalted preferred; can substitute with margarine if needed)
- 2 teaspoons Cinnamon (adjust to taste)
- 3 tablespoons Sugar (granulated; can use brown sugar for a deeper flavor)
- Vanilla Ice Cream (pre-scooped into 2 1/2″ balls; store-bought or homemade works)
Step-by-Step Instructions
- Prepare the tray: Line a small tray with parchment paper and place pre-scooped ice cream balls on it. Freeze for at least 20 minutes to firm up.
- Crush the corn flakes: Pulse the Corn Flake cereal in a food processor until finely crushed. Set aside.
- Make the coating: Melt butter in a medium skillet over medium heat. Add the crushed corn flakes and cinnamon, stirring constantly for 5 minutes or until golden brown.
- Add sweetness: Remove the skillet from heat and stir in the sugar. Transfer the mixture to a shallow dish and let it cool completely.
- Coat the ice cream: Roll each ice cream ball in the cooled corn flake mixture, pressing gently to ensure an even coating. Add more crumbs for a thicker layer if desired.
- Serve immediately: Garnish with chocolate sauce, whipped cream, and cherries for a festive touch. Enjoy right away!
Creative Toppings & Sauces to Elevate Your Dessert
Take your No-Fry Fried Ice Cream to the next level with fun toppings! Drizzle with _chocolate sauce_, _caramel_, or _strawberry syrup_ for a classic touch. Add a dollop of _whipped cream_ and a maraschino cherry for a retro vibe. For a crunchy twist, sprinkle with _chopped nuts_ or _shredded coconut_. Feeling adventurous? Try a drizzle of _honey_ or a dusting of _matcha powder_ for unique flavors.
Perfect Pairings for Serving
Serve this dessert as a show-stopping finale to a Mexican-inspired meal or as a sweet treat at parties. Pair it with _warm churros_ or _fresh fruit_ for a balanced dessert platter. For a fun presentation, serve in _mini dessert cups_ or on _chilled plates_ to keep the ice cream firm longer. Don’t forget to add a _sprig of mint_ for a pop of color!
Time-Saving Tips for Busy Bakers
Short on time? Use _pre-crushed corn flakes_ to skip the food processor step. Scoop and freeze the ice cream balls _ahead of time_ to save prep work. If you’re hosting, prepare the corn flake mixture in advance and store it in an _airtight container_ until ready to use. These small tweaks can make this recipe even easier to whip up!
Storage Tips for Leftovers (If There Are Any!)
If you have leftovers, store the coated ice cream balls in an _airtight container_ in the freezer. To prevent the coating from getting soggy, place a _layer of parchment paper_ between each ball. Enjoy within _1-2 days_ for the best texture. Pro tip: Let the ice cream sit at room temperature for _1-2 minutes_ before serving for the perfect creamy consistency.
Fun Variations to Try
Switch up the flavors by using _chocolate_ or _strawberry ice cream_ instead of vanilla. For a nutty twist, mix _crushed almonds_ or _pecans_ into the corn flake coating. If you’re feeling indulgent, roll the ice cream balls in _melted chocolate_ before coating with the corn flakes. These variations make this recipe endlessly customizable!
No-Fry Fried Ice Cream
Ingredients
- 2 cups Corn Flake cereal, crushed
- 1/2 cup Butter
- 2 teaspoons Cinnamon
- 3 tablespoons Sugar
- Vanilla Ice Cream
Instructions
- Line a small tray with parchment paper.
- Pre-scoop and form ice cream into approx 2 1/2″ balls.
- Place in the freezer to firm up while making the corn flake mixture.
- Pulse corn flakes in food processor to crush into fine crumbs.
- 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.
- Remove from heat and stir in the sugar.
- Transfer the corn flake crumbs into a shallow dish and allow to cool.
- Once cooled place ice cream ball into mixture and roll to evenly coat.
- Press corn flake mixture around outer surface if a thicker coating is desired.
- Garnish with chocolate sauce, whipped cream and cherries.
