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No Fry Fried Ice Cream

Deliciously crunchy and sweet dessert with a Mexican flare
Prep Time20 mins
Freeze Time3 hrs
Total Time3 hrs 20 mins
Course: Dessert
Cuisine: American
Keyword: Cinco de Mayo, Easy recipe, Healthier version, Ice cream
Servings: 12 scoops


  • muffin tin
  • Ice Cream Scoop
  • Baking Pan


  • 1 quart Vanilla Bean Ice cream
  • 2 cups Corn flakes cereal crushed
  • 2 Tb Melted Butter
  • 1 tsp Ground cinnamon
  • 3 Tb Brown sugar

Optional Toppings

  • Whipped cream
  • Caramel sauce
  • Cinnamon churro pieces
  • Strawberry or raspberry garnish


  • Preheat oven to 350°
  • Scoop 1/2-2/3 cup of ice cream into balls and place in sprayed muffin tin
  • Place tin in freezer for at least an hour for the ice cream to harden

Crumble Coating

  • Crush corn flakes in zipper bag with a rolling pin, heavy glass, or aluminum can until you are left with fine crumbs
  • Mix melted butter, brown sugar, and cinnamon together in a small bowl and pour over cereal crumbs
  • Combine mixture well and spread on the bottom of an ungreased cookie sheet
  • Bake coating crumbs til browned, approximately 5 minutes, careful not to over bake
  • Remove one ice cream scoop at a time from freezer and roll in crumble coating until covered, then replace to freezer
  • Repeat with remaining ice cream balls until finished, keeping ice cream in freezer until serving
  • Serve on plate with whipped cream, a drizzle of caramel sauce, and top with a piece of cinnamon churro. Enjoy!


Can be made ahead up to 3 days in advance if properly covered in the freezer.