If you’ve had fried ice cream before, I know I don’t even need to convince you to try this! But if you’ve never had fried ice cream, you really must try it! It’s one of those desserts that is a real crowd pleaser, and this method makes it so much easier to make. No worrying about scooping and coating individual balls of ice cream, re-freezing, or fussing with a big pot of oil.
The secret to achieving that traditional fried ice cream taste is toasting the crushed cornflakes in butter. The combination of the crunchy, sweet cornflake crust with the creamy vanilla ice cream is SO GOOD! I like mine with a drizzle of honey and freshly whipped cream, but you can also top them with chocolate syrup, caramel, or sliced strawberries. It’s fun to put everything out and let your guests choose their toppings.
I love desserts like this because you can make them in advance and serve a crowd so easily. My friend Diane recently made these for a little lunch she hostessed, and I knew right away I had to share the idea with you! Everyone LOVED them. You will too!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
Can't get enough?
- 3 cups crushed cornflakes
- 1/2 cup butter (1 stick)
- 3/4 cups sugar
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 half gallon vanilla ice cream
- Sliced strawberries
- Whipped Cream
- Chocolate Syrup
- In the meantime, melt butter over medium high heat in a large pan. Add crushed cornflakes, and toast them in the butter for about 3-5 minutes stirring constantly.
- Remove the pan from the heat, and then stir in the the sugar, salt and cinnamon. Allow the mixture to cool in the pan.
- Press the half of the cornflake mixture into the bottom of a 9 by 9 inch baking dish. Place the pan in the freezer to chill for 15 minutes. This will make it easier to spread the ice cream later. Allow the ice cream to soften at room temperature at this time.
- Remove the pan from the freezer and spread the ice cream over the cornflake crust. Then sprinkle the remaining toasted cornflakes over the top and press them down gently.
- Cover and freeze for at least 3 hours. Cut into squares and top with sliced strawberries, whipped cream, chocolate syrup, and/or honey.