This No Fry Deep Fried Ice Cream features creamy vanilla ice cream coated in a crunchy cinnamon coating without the hassle of deep-frying.
When I was a teenager, my family frequented a local Tex-Mex restaurant. I remember exactly 2 things about that restaurant. One was the sizzling platters of fajitas that waiters always seemed to be walking by with that would waft their amazing smells around the restaurant.
The second is the deep-fried ice cream they served for dessert. I don't think we ever went there without ordering it. It came with 2 or 3 scoops of ice cream coated in a cinnamon-flavored, oat-based coating that was deep-fried to form a crisp shell.
While that restaurant closed many years ago, I still occasionally think about that delicious deep-fried ice cream.
I decided to re-create it at home but without the hassle and difficulty of deep-frying it. I bring you No Fry Deep Fried Ice Cream.
When I was creating this recipe, I knew I still wanted it to have the same components as that delicious deep-fried ice cream I remembered. I just wanted to skip the messy deep-frying.
I kept the coating as close as possible to how I remembered it - crunchy, with a big hit of cinnamon. I knew that I would need to cook the coating before adding it to the ice cream to make it as crisp as possible.
I did this by sauteeing it with some butter in a skillet. This made the oats and corn flakes golden brown, and even more crunchy, with a nice toasted flavor. Then I rolled the ice cream in this coating while it was still warm to mimic the "fresh from the fryer" feeling.
How to make No Fry Deep Fried Ice Cream:
I like to start out by making this nostalgic ice cream dessert by pre-scooping my ice cream into nice, round balls. The easiest way to do this is with a good ice cream scoop.
Then I place the ice cream balls back into the freezer to firm up while I work on the coating. Pro-tip: line a muffin tin with plastic wrap, and place each ball into its own cup for the easiest storage.
Now it's time to start working on the crispy coating. Melt the butter in your favorite skillet, then add the cornflakes, oats, sugar, and cinnamon. Stir, and cook until the oats and cornflakes turn golden brown and smell toasted.
Transfer the coating to a plate, and roll the ice cream balls in the coating, pressing the coating into the ice cream to adhere. Serve the "deep-fried" ice cream with whipped cream, caramel, hot fudge, and/or maraschino cherries if desired.
No Fry Deep Fried Ice Cream Ingredients:
- Ice Cream: you will need at least 1 quart. Vanilla is the traditional flavor, but if you want to be creative, choose your favorite flavor. You can also use your favorite non-dairy ice cream to make this recipe vegan and/or dairy-free.
- Unsalted butter: Or use your favorite non-dairy butter substitute to make this recipe dairy-free and/or vegan
- Cornflakes: Crush them with your hands to make a crispy crumb coating. Make sure your cornflakes are labeled Gluten-Free if you need them to be.
- Rolled oats: Make sure they're labeled Gluten-Free if you need them to be.
- Brown sugar
- Cinnamon
- whipped cream, hot fudge, caramel sauce, and/or maraschino cherries to serve
Want more Ice Cream recipes?
No Fry Deep Fried Ice Cream Nutrition Notes:
The nutrition information in the recipe below is for one ball of No Fry Deep Fried Ice Cream, assuming that one ball of ice cream is about ½ a cup (mine were). If your scoop is much bigger, adjust the nutrition information accordingly. The nutrition information does not include additional toppings.
This recipe can be made vegan and/or dairy-free by using your favorite non-dairy ice cream alternative, and non-dairy butter alternative.
If you need to make this recipe gluten-free, make sure that the labels for your cornflakes and oats specify that the products you are using are gluten-free.
No Fry Deep Fried Ice Cream
Equipment
- Muffin Pan optional
Ingredients
- 1 quart vanilla ice cream (Use your favorite non-dairy ice cream substitute to make this recipe dairy-free and/or vegan)
- ¼ cup unsalted butter (Use your favorite non-dairy butter substitute to make this recipe dairy-free and/or vegan)
- 2 cups cornflakes crushed into coarse crumbs with your hands (make sure the cornflakes you use are labelled "Gluten-Free" if you need this recipe to be gluten-free
- 1 cup rolled oats (Make sure to use oats that are labelled "Gluten-Free" if you need this recipe to be gluten-free)
- 1 Tablespoon brown sugar
- 1 teaspoon cinnamon
- whipped cream, hot fudge, caramel sauce, and/or maraschino cherries to serve
Instructions
- Prepare a muffin pan by lining it with plastic wrap. Alternatively, line a baking pan with parchment paper. Set aside.
- Using an ice cream scoop, scoop the ice cream into 6 round balls. Place the balls into the cups of the prepared muffin pan (or baking sheet). Freeze until firm.
- When the ice cream balls are ready, melt the better in a large skillet. Add the crushed cornflakes, rolled oats, brown sugar, and cinnamon. Cook, stirring often until sizzling and beginning to brown, about 5 minutes. Transfer to a large plate or pie pan.
- One at a time, roll the ice cream balls into the crumb coating. Serve immediately with fudge or caramel sauce, whipped cream, and/or a maraschino cherry if desired.
- Any leftover crumb coating can be stored in the fridge for future use. Simply reheat in the microwave or a skillet, and use it to coat more ice cream balls, or simply sprinkle it over vanilla ice cream.
Nutrition
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