No Fry Fried Ice Cream
Learn to make this delicious Fried ice cream at home without frying- it’s one of the easiest and most delicious dessert treats you can make!
I’ve never had honest to goodness fried ice cream, but my mother has and raves about it. Good news is, she raves about my unfried fried ice cream just as much! Although different (and definitely not fried) this is an easy way to prepare a yummy dessert with a delicious crunchy topping. I like to serve it topped with whipped cream, drizzled in honey, and with a little cherry for effect.
This is easy as pie to make and oh so good. I hope you get to try it soon. I served it to my Mother and Father in law on their last visit and my Mother in Law has been anxiously waiting on me to post this recipe. Here ya go, Linda!
Recipe Ingredients:
- Cereal (I used Honey and Oats)
- Vanilla Ice Cream
- Cinnamon
- Butter
- Sugar
What kind of cereal? I like to use one of those Honey Bunches of Oats but Cinnamon Toast Crunch also works really well. Don’t be afraid to experiment with different cereals and flavors here. Have a little faith in yourself and your own creativity. There is a great quote from a Winnie the Pooh story that reads “Promise me you’ll always remember: You’re braver than you believe, and stronger than you seem, and smarter than you think.” That applies double to you :).
Does the Type of Ice Cream Matter?
Try to get the best quality vanilla ice cream you can find. 90% of them out there today aren’t that great. Edy’s is good, Kroger’s Private Selection is good, and we all love BlueBell. I’m sure there are other good ones out there but those are the three I can personally recommend.
Scoop out your ice cream and place it on waxed paper lined baking sheets. Place these scoops back into the freezer for about an hour, or until very hard.
Melt your butter and add in cinnamon and sugar
Stir that up well.
Place your cereal in a gallon sized zipper bag and crush it. I just used my hands to crush this. You can use a glass or rolling pin if you like but my hands are the one kitchen tool I never have to look for so why bother using something else? Most days, life is so much simpler than we would have ourselves believe.
Pour your butter blend into the bag with the crushed cereal.
Seal the bag and mix it up good with your hands.
Now pour your cereal out onto a cookie sheet. I line mine with aluminum foil to have easier cleanup. Place this in the oven at 350 just until toasted. This won’t take but five minutes or so. YOU HAVE TO KEEP AN EYE ON IT BECAUSE IT WILL BURN IF YOU DON’T
Now get your ice cream balls from the freezer. Using your hands, roll each one around while pressing into the cereal mixture.
like this.
Cover these and return to the freezer.
Top each serving with whipped cream, a cherry, and honey drizzled over.
Best if served same day as cereal won’t be as crunchy a day or two later.
Printable Recipe Card Below!
Ingredients
- Container Vanilla Ice cream I am using 48 oz size
- 3 Cups Honey and Oats Cereal* or cereal of your choice
- 3 Tablespoons butter
- 3 Tablespoons sugar
- 1 Tablespoons cinnamon
Instructions
- Scoop frozen ice cream out onto waxed paper lined baking sheets and place in freezer for at least an hour, or until hardened.
- During that time, place cereal in gallon zipper bag and crush. Melt butter in microwave and stir in sugar and cinnamon, pour into bag with cereal and seal. Knead with hands until well mixed. Pour out onto lined baking sheet and place in oven at 350 just until toasted, about five minutes. Keep close watch as cereal will burn easily.
- Remove from oven and allow to cool. Roll hardened ice cream balls in mixture, pressing lightly as you do so. Place coated ice cream in 9x13 dish and return to freezer or serve immediately.
Notes
Nutrition
You may also like these ice cream recipes:
Oreo Ice Cream Cake A Family Favorite
Almost No Sugar Ice Cream Grahamwiches
Here are a couple Mexican themed desserts:
Dulce De Leche Creamy Caramel Goodness
You can count the seeds in an apple, but you can’t count the apples in a seed.
~Submitted by Nancy Kline. Add your quote to our collection by clicking here.
Okay…. I didn’t have any honey oat cereal on hand, so I made this last night and used Cinnamon Toast Crunch. I just omitted the sugar and cinnamon. Followed the rest of the directions in the recipe tho…. and drizzled it with a bit of caramel sauce.
Oh my word…. it was so good. I could have eaten two of them, but didn’t want to be a hog. LOL
::Drool::
Thanks Christy – this sounds great – much easier and lower in calories than the real fried ice cream. Many Mexican restaurants serve the real deep fried type – Casa Gallardo, a chain in St. Louis does it up with whipped cream and cherries too – the key to fried cream is just like with a meringue pie – the coating has to completely seal the ice cream ball – they use nuts, coconut and crunched up cereal – roll the ice cream two or 3 times in the coating, refreeze for several hours, then drop in oil @ 375 for just 2 -3 seconds – pull out of the oil and serve immediately.
I think I am going to try chocolate ice cream with golden grahams as the cereal, then put a dollop of marshmallow fluff on the plate…MMMM smores!
I was totally thinking I wouldn’t bother making these, just eat the darn ice cream or sprinkle the stuff on top if I am energetic… BUT you ruined my lazy streak Amberleigh! Now I have to try it with your twist on the recipe as Marshmallow Fluff is to Die for and chocolate and graham is heavenly!
Thanks Christy and Amberleigh! : )
I even thought about figuring out a way to TOAST the marshmallow!! 🙂 mmmmm
Another great recipe. I will have to try it this week.
Take all the time you possibly can with those precious children. They do grow up so quickly. One of my sons leaves in a few weeks for college. Two hours away… my heart just can not go there yet. I am happy for him and so proud of him, but oh how I am going to miss him. It will be a big adjustment!!
I know that you are a wonderful Mother and certainly a wonderful cook. One of my sons got a butter knife when he was younger and carved a few “designs” in my kitchen cabinets. Those designs are very precious to me now,.. just like that yellow paint!
ALWAYS enjoy your posts and recipes.
Blessings,
Pam.
oh…YUM!! Thank you Christy for another fun recipe!!!
Bountiful Blessings!
yum yum yum yum yum yum *deep breath* yum yum yum!!
I’m seriously thinking about running to the store and getting all the supplies to make this. Then again, it’s really hot outside, too hot to go anywhere…maybe I’ll just sit here drinking iced tea, watching the wonder twins in the pool.
Oh, the tough decisions!
Smooches!
-Lindsay and the wonder twins.
When you go to the store for supplies, pick up a jar of hot fudge sauce to warm and pour over the “fried” ice cream. Trust me – I’ve had real fried ice cream with Sanders fudge sauce and it is to die for. Christy’s version sounds a lot easier and just as good.