Crunchy, Creamy Homemade Fried Ice Cream Dessert

Homemade fried ice cream is a sweet treat that’s crunchy on the outside and creamy on the inside. Each bite is rich, cold, and coated in a warm, golden crunch. It’s a simple dessert that tastes just like the dessert from your favorite restaurant, but even better made at home.

Homemade Fried Ice Cream

Y’all know how much I love Mexican food!

I still remember the first time we tried fried ice cream at our local Mexican restaurant years ago.

The kids’ eyes went wide when they saw those big balls of ice cream with the crispy shell, topped with chocolate syrup and a bright maraschino cherry.

Ever since, we’ve made our own at home, and now it’s one of our favorite desserts for birthdays and family nights.

There’s just something about the perfect combination of cold, and warm on the outside that everyone loves.

Why You’ll Love Homemade Fried Ice Cream

• It’s a fun dessert that tastes just like the ones from your local Mexican restaurant.
• Easily customizable with fun toppings or homemade sauces.

Ingredients for Fried Ice Cream

• Vanilla Ice Cream: You’ll need large scoops of ice cream to make your ice cream balls.
• Corn Flakes: These get crushed to make the crispy shell around the balls of ice cream.
• Butter: Melted butter helps toast the cornflake mixture in the skillet.
• Brown Sugar: A little brown sugar adds sweetness to the cereal coating.
• Cinnamon: A pinch of cinnamon gives your fried ice cream recipe a warm Mexican flavor.
• Chocolate Syrup: Drizzle over the top of the ice cream for extra sweetness.
• Cool Whip: Add a dollop of Cool Whip to the top of the ice cream.
• Cherries: Add a bright maraschino cherry to the top of the whipped cream.

Equipment Needed for Fried Ice Cream

• Skillet: You’ll use a skillet to toast the corn flakes mixture.
• Food Processor: It makes crushing the cereal mixture quick and easy.
• Bowl: A large bowl for coating the ice cream ball in cereal.
• Ice Cream Scoop: Use a sturdy ice cream scoop to form your balls of ice cream.
• Gloves: Wear gloves when you roll the ice cream balls to keep your hands from freezing.
• Parchment Paper: Line a baking sheet with parchment paper to hold your coated ice cream before frying.
• Baking Sheet: You’ll place all your balls of ice cream on a baking sheet to freeze until firm before frying.

How to Make Fried Ice Cream

Scoop and Freeze the Ice Cream Balls: Line a baking sheet with parchment paper. Use a sturdy ice cream scoop to make six large scoops of ice cream.

Put on your gloves so your hands don’t freeze. Shape each into a round ice cream ball. Place them on the parchment paper and freeze for one hour.

Make the Corn Flake Mixture: Finely process the cornflakes in a food processor. In a skillet, add butter, brown sugar, and cinnamon. Stir until it’s melted and mixed well. Pour in your crushed corn flakes mixture. Coat the cereal in the butter mixture, cooking until it turns slightly golden brown.

Let it cool completely. If the flakes clump together, run them back through the food processor to break them apart into a fine crumb mixture.

Coat the Ice Cream Balls: Pour your cereal coating into a bowl. Roll each ice cream ball in the mixture, pressing gently so the outer layer sticks. Make sure every side is coated well to achieve the perfect crispy shell.

Serve the Ice Cream: Place each coated ice cream on a plate. Drizzle with chocolate syrup, hot fudge, or caramel sauce on the top of the ice cream. Add a big spoonful of Cool Whip and a maraschino cherry on top.

Ways to Serve Homemade Fried Ice Cream

• The Classic Way: Drizzled with chocolate syrup or hot fudge, and topped with whipped cream and cherries.
• Sweet and Salty: Add a drizzle of caramel sauce and sea salt, or even peanut butter.
• Extra Crunch: Sprinkle crushed vanilla wafers or Cinnamon Toast Crunch cereal for an extra sweet crunch.

How to Store Leftovers

If you’ve got any homemade fried ice cream left, just pop each ice cream ball onto a baking sheet lined with parchment paper. Freese until they are solid, then wrap each one tightly in plastic wrap and tuck them into an airtight container.

They will stay fresh in the freezer for a week. When you’re ready to enjoy, let them sit out just a minute or two so the shell softens before serving.

More Mexican Style Desserts

• Caramel Apple Tres Leches Cake
• Deep Fried Bananas