Skip the frying and enjoy this no fry Easy Fried Ice Cream with much less fuss at home. Drizzle with chocolate syrup and a dollop of whipped cream, then finish with the infamous cherry on top.
Easy Fried Ice Cream Recipe
When dining out, I don’t often order dessert after my meal. Primarily because, I’m typically pleasantly stuffed from a delicious meal that I didn’t have to make. Total bonus, that last part by the way. Often when I do eat dessert out, it’s an event all on its own. There are exceptions to every rule. After a meal at our favorite Mexican eateries, it’s hard not to order a creamy flan, like this recipe from She Wears Many Hats or a heaping helping of fried ice cream to share. The later typically wins out.
How to Make the Best Easy Fried Ice Cream Recipe
If you order fried ice cream at a Mexican restaurant, they actually do fry the ice cream. You can get the same taste a lot simpler with less clean-up, by roasting the crispy coating in the oven instead. This is the ultimate unfried fried ice cream!
- Ingredients you’ll need to make homemade Fried Ice Cream: Premium vanilla ice cream, cornflakes, coconut, melted butter, granulated sugar, cinnamon, hot fudge sauce, whipped topping (or fresh whipped cream), and maraschino cherries.
- Kitchen tools you’ll need: One sheet pan, large ice cream scoop, measuring cups and spoons, small bowl and food processor.
- I make this with vanilla ice cream which is classic. You could make it with any flavor you enjoy, so have fun and get creative.
- I use a standard size ice cream scoop for this recipe. You can make these smaller or larger, depending on your preference.
- 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.
- 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.
- 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.
- 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.
- These Fried Ice Cream balls can be kept in the freezer for up to one month 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.
- 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.
- Sweet and Salty Pretzel Ice Cream Sandwiches are a two bite sweet treat.
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Helpful Kitchen Items:
Easy Fried Ice Cream
- 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 chop
- 6 Tbsp salted butter
- 2 Tbsp granulated sugar
- 1 tsp ground cinnamon
- hot fudge or caramel sauce, whipped cream and cherries for serving
- Preheat oven to 350°F. Place cornflakes in a plastic storage back and finely crush using a rolling pin, or similar. Line a rimmed baking sheet with parchment.
- 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 butter, shake to coat.
- Spread in a single layer on a large baking sheet.
- Toast in the oven for 8-12 minutes, stirring periodically for even cooking. Set aside to cool.
- Meanwhile, Use a 1/2 cup regular ice cream scoop to form balls, shaping with your hands into rounds. Place on a wax paper lined baking sheet and into the freezer to set for at least 30 minutes.
- To assemble: Roll ice cream balls in cooled coating, placing back onto pan. Place back into the freezer just until firm and re-frozen 30-60 minutes.
- Serve drizzled with hot fudge or caramel sauce sauce with whipped cream and a cherry, if desired.