Years ago when the hubby and I first started dating (OMG that was 21 years ago), we would dine at Chi-Chi’s quite often. One of my favorite items to order for dessert was their super tasty fried ice cream. The stuff was like heaven.

Ice cream wrapped in a crispy cinnamon flavored coating was just so unheard of back in those days. A few years ago, I was reminiscing with the hubby and we chatted about making fried ice cream at home. We never got around to it for some reason. I guess we just had forgotten about attempting to make our own. I have noticed quite a few recipes around Pinterest for no frying involved ice cream and decided maybe we could give it a try.

The idea of less mess and not having to freeze ice cream so cold and do so many crazy steps that it would take to make fried ice cream sounded super awesome.


  • 5 cup Corn Flakes
  • 1/2 cup Butter
  • 2 tsp Cinnamon
  • 4 tsp Sugar
  • Vanilla Ice Cream


  • Scoop and form Ice cream into approx 2 1/2″ balls
  • Place in freezer for 15 minutes.
  • Pulse corn flakes in food processor to crush.
  • Melt butter in a medium skillet over medium heat.
  • Stir in crushed corn flakes and cinnamon and cook, stirring constantly, about 3-5 minutes or until golden brown.
  • Remove from heat and stir sugar into mmixture.
  • Pour into a shallow dish and allow to cool.
  • Place ice cream ball into mixture and roll to evenly coat.
  • Press corn flake mixture around outer surface if a thicker coating is desired.
  • Serve topped with chocolate syrum, whipped topping and/or cherries, as desired. (

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