Fried Ice Cream

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This Fried Ice Cream isn’t actually deep-fried, but it tastes exactly like it is! A magical combination of vanilla ice cream, corn flakes, and honey bring this faux-fried dessert to life.

A baking dish full of "mock" fried ice cream.


 

This Mock Fried Ice Cream is sweet, creamy, and crunchy all at once. It comes together in minutes with just 3 ingredients, and you can make individual servings or a giant pan of it.

It’s a unique and fun dessert that will keep people wondering, “how does this taste like fried ice cream?!”

Recipe ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Vanilla ice cream: The ice cream must be softened to a spreadable temperature but not melted. Generally, the temperature in the grocery store freezer is a great temperature, so consider spreading the ice cream in your pan immediately upon returning from the grocery store, and then freeze until you’re ready to add the cornflakes and honey.
  • Corn flakes: I like to crush corn flakes in a plastic bag with a rolling pin. If you get too crazy, though, you might put holes in your plastic bag. A food processor works too, but pulse judiciously so you don’t end up with ground cornflake meal. You want some texture.

Step-by-step instructions

  1. Soften ice cream until spreadable but not melted. Spread in the bottom of an 8-inch or 9-inch square pan.
Ice cream in a square baking dish.
  1. Sprinkle corn flakes evenly over the ice cream, patting down slightly to press the flakes in to the ice cream.
Ice cream with corn flakes on top in a square baking dish.
  1. Drizzle with honey. Serve immediately or freeze until serving time.
Drizzling honey over corn flakes on ice cream.

Recipe tips and variations

  • Yield: This recipe makes about 4 cups of Fried Ice Cream, enough for 8 servings, ½ cup each. Double or triple the recipe for more! You’ll be glad you did.
  • Storage: Store leftovers in the freezer.
  • Individual servings: To make individual Fried Ice Creams, roll vanilla ice cream into a ball, then dredge in crushed corn flakes. Set on serving plates or in bowls and drizzle with honey, perfect for an Ice Cream Bar.
Bowls of fried ice cream.

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A pan of fried ice cream with an ice cream scoop in it.

Fried Ice Cream

This Fried Ice Cream isn't actually deep-fried, but it tastes exactly like it is! A magical combination of vanilla ice cream, corn flakes, and honey bring this faux-fried dessert to life.
Prep Time 0 minutes
Cook Time 5 minutes
Total Time 5 minutes
Servings 8 servings (½ cup each)
Course Dessert
Cuisine American
Calories 302
5 from 3 votes

Ingredients 

Instructions 

  • Soften ice cream until spreadable but not melted. Spread in the bottom of an 8-inch or 9-inch square pan.
  • Sprinkle corn flakes evenly over the ice cream, patting down slightly to press the flakes in to the ice cream. Drizzle with honey. Serve immediately or freeze until serving time.

Notes

  1. Vanilla ice cream: The ice cream must be softened to a spreadable temperature but not melted. Generally, the temperature in the grocery store freezer is a great temperature, so consider spreading the ice cream in your pan immediately upon returning from the grocery store, and then freeze until you’re ready to add the cornflakes and honey.
  2. Corn flakes: I like to crush corn flakes in a plastic bag with a rolling pin. If you get too crazy, though, you might put holes in your plastic bag. A food processor works too, but pulse judiciously so you don’t end up with ground cornflake meal. You want some texture.
  3. Yield: This recipe makes about 4 cups of Fried Ice Cream, enough for 8 servings, ½ cup each. Double or triple the recipe for more! You’ll be glad you did.
  4. Storage: Store leftovers in the freezer.
  5. Individual servings: To make individual Fried Ice Creams, roll vanilla ice cream into a ball, then dredge in crushed corn flakes. Set on serving plates or in bowls and drizzle with honey.

Nutrition

Serving: 0.5cupCalories: 302kcalCarbohydrates: 43gProtein: 5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 52mgSodium: 146mgPotassium: 253mgFiber: 1gSugar: 34gVitamin A: 623IUVitamin C: 2mgCalcium: 153mgIron: 2mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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