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.

Course Dessert

Cuisine American

Prep Time 0

Cook Time 5

Total Time 5

Servings servings (1/2 cup each)

Calories 302kcal

Author Meggan Hill

Ingredients

1 quart vanilla ice cream (see note 1)
2 cups corn flakes crushed (see note 2)
¼ cup honey

US Customary - Metric

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

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.
Yield: This recipe makes about 4 cups of Fried Ice Cream, enough for 8 servings, 1/2 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.

Nutrition