Name: Fried Ice Cream Dessert
Prep time: 15 min
Total time: 255 min
Ingredients: 1.5 quarts vanilla ice cream (6 cups); 8 ounces Cool Whip (thawed); 6 cups cornflakes; ½ cup butter; ½ cup granulated sugar; 1 ½ teaspoons ground cinnamon (divided)

This fried ice cream dessert has a crunchy, sweet cornflake crust and a creamy vanilla ice cream center, all with a hint of cinnamon. No deep frying needed—just an easy frozen treat that’s perfect for summer and even better topped with whipped cream, chocolate syrup, honey, or a cherry.

Fried ice cream dessert on a white plate, coated in a crispy golden crust, topped with whipped cream, caramel drizzle, and a maraschino cherry.

Frozen desserts like Kool Aid Pie, Root Beer Float Pie, and Oreo Peanut Butter Pie are my go-to during the summer. For pool parties, backyard BBQs, or any hot day, the last thing I want is to be stuck in a hot kitchen.

That’s why I love this no-fry fried ice cream dessert. It’s a fun twist on the classic Mexican version—no deep frying needed! Just creamy vanilla ice cream and Cool Whip layered between layers of sweet, buttery toasted cornflakes.

Want to go all out? Stack two bars on top of each other for an extra-decadent treat!

Layered fried ice cream dessert with whipped cream, chocolate syrup, and a cherry.

It’s cold, refreshing, and make-ahead friendly—the only cooking required is toasting the cereal in a skillet. No oil, no splatter, no stress—just an easy summer dessert that always impresses.

Why you’ll love this recipe

Quick and easy—only 15 minutes of hands-on prep.
Perfect make-ahead dessert for hot summer days.
Toasted in butter for rich, buttery flavor (no oil needed).
No frying, no mess—just simple, stress-free prep.

Ingredients for Fried Ice Cream Cake

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

Ingredients for fried ice cream arranged on a marble surface, each labeled. Includes a tub of Cool Whip, a bowl of cornflakes, a container of vanilla ice cream with a scoop, a stick of butter, a small dish of ground cinnamon, and a small bowl of granulated sugar.

Vanilla ice cream – I recommend vanilla bean. The ice cream needs to be thawed so that it’s soft enough to stir (not completely melted). About 30 minutes on the countertop should do it.
Cool Whip – Thaw completely in the refrigerator. Homemade cool whip works too.
Cornflakes – These will make the crunchy base and topping.
Butter – For toasting the cereal. I recommend salted butter as it gives the sweetness some needed balance, but unsalted butter works too.
Sugar and cinnamon – Combined with the butter, it gives the cereal mixture a sweet cinnamon flavor. You can adjust the amount of cinnamon used to your taste preferences.

How to Make Fried Ice Cream Dessert

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

Step 1: Thaw your ice cream and whipped topping on the countertop for about 45 minutes, or until soft enough to stir. Meanwhile, crush the cornflakes by placing them in a Ziploc bag and using a rolling pin or meat tenderizer to crush them into smaller pieces. I would avoid a food processor because you don’t want to pulverize them completely.

Side-by-side image showing whole cornflakes in a sealed plastic bag with a metal meat mallet beside it on the left, and a close-up on the right of the mallet pressing down to crush the flakes through the bag.

Step 2: In a large skillet over medium heat, melt the butter and stir in the sugar and cinnamon. Add the crushed cornflakes and stir to evenly coat in the butter/sugar mixture. Lightly toast for about 5-7 minutes until the cereal has absorbed the butter. Remove from the heat and set them aside to cool.

Step 3: Spread half of the cornflake topping evenly into the bottom of a parchment-lined 9×13 pan.

Side-by-side image showing golden toasted cornflake mixture in a skillet on the left, and the same mixture spread evenly in a parchment-lined baking dish on the right.

Step 4: In a large bowl, mix the Cool Whip, softened vanilla ice cream, and cinnamon, and then pour over the bottom layer of cereal.

Two image collage of ice cream mixture in a bowl and spread in a lined glass dish.

Pro Tip:

If your ice cream mixture is very liquid, place the pan in the freezer for 30 minutes before adding the rest of the crushed corn flakes. This will keep your corn-flake mixture from sinking into the ice cream mixture.

Step 5: Sprinkle the remaining cornflake mixture evenly on top. Cover the pan with tin foil and place in the freezer for 3-4 hours, or until the ice cream is firm.

Step 6: Once you’re ready to serve, allow the dessert to thaw for a few minutes. Then, either cut the dessert directly in the pan, or gently pull up on the parchment paper to remove it from the pan, and cut on counter.

Overhead view of a parchment-lined pan filled with fried ice cream dessert cut into even square portions. Each square has a crunchy golden cornflake topping, and one bar has been removed, revealing the creamy interior and base layer.

Step 7: Serve right away, topped with chocolate syrup, caramel sauce, honey (highly recommended!), whipped cream, maraschino cherries, or strawberries. You can even place two bars on top of eachother for an over the top treat.

Fried ice cream dessert topped with chocolate syrup, whipped cream, and a cherry.

Storage

Return any leftovers to the freezer right after serving.

Once frozen, you can wrap the bars individually in plastic wrap amd then place them in a plastic freezer bag. They will keep for several weeks.

If you’ll be enjoying them within a day or two, simply cover the pan tightly with plastic wrap or foil and keep it in the freezer.

Recipe Tips

To help ice cream soften faster, scoop it into a large bowl and cut it into chunks with a metal spatula.
Don’t let it melt completely—aim for soft and stirrable, not runny.
If it does get too melty, freeze the ice cream in the pan for 30 minutes before adding the top cornflake layer to prevent it from sinking.
For cleaner slices, run a sharp knife under hot water and wipe dry between cuts.

Pan of sliced fried ice cream bars with golden cereal topping.

Additions and variations

Switch up the ice cream flavor. Vanilla bean, French vanilla, or go bold with a fun flavor like cinnamon, caramel, or coffee.
Use frozen yogurt. A lighter option that still tastes great.
Add shredded coconut. Mix it into the cornflake topping for extra flavor and texture.
Try a different cereal. Frosted Flakes or Cinnamon Toast Crunch Cereal both work well. If using Cinnamon Toast Crunch, reduce the sugar and skip the added cinnamon.
Swap the Cool Whip. Use 3 cups of homemade stabilzied whipped cream or substitute with 3 extra cups of vanilla ice cream.

More Frozen Dessert Recipes

Fried ice cream cake on a white plate, coated in a crispy golden crust, topped with whipped cream, caramel drizzle, and a maraschino cherry.

Recipe

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Fried Ice Cream Dessert

Author: Jaclyn

Prep: 15

Chill Time 4

Total: 4 15

This no-fry fried ice cream dessert is layered with sweet, crunchy cornflakes and creamy vanilla ice cream for an easy make-ahead summer treat. Just 15 minutes of prep and no deep fryer needed!

Ingredients

Instructions

Let ice cream and Cool Whip sit at room temperature for about 45 minutes, or until soft and stirrable. For faster thawing, scoop ice cream into a bowl and slice into chunks.
While ice cream thaws, crush cornflakes in a large zip-top bag using a rolling pin or meat tenderizer—aim for small pieces, not crumbs.
Melt butter in a large skillet over medium heat. Stir in sugar and 1 teaspoon of cinnamon. Add crushed cornflakes and cook for 5–7 minutes, stirring, until golden and coated. Cool completely.
Line a 9×13 pan with parchment. Spread half of the cooled cornflake mix evenly in the bottom.
In a large bowl, stir together softened ice cream, Cool Whip, and ½ tsp cinnamon. Pour into pan and spread evenly. If ice cream mixture is very runny, freeze pan for 30 minutes before adding topping.
Sprinkle remaining cornflake mixture over the top. Cover with foil and freeze for 3–4 hours or until firm.
Allow pan to sit at room temp a few minutes before slicing into bars. Serve topped with chocolate sauce, honey (highly recommend), whipped cream, maraschino cherries, or your favorite toppings.

Notes

Let ice cream and Cool Whip soften until stirrable—not melted.
For quicker thawing, cut ice cream into chunks in a bowl.
For cleaner slices, use a sharp knife warmed under hot water and wiped dry between cuts.
You can swap Cool Whip with homemade whipped cream or extra ice cream.
Store leftovers tightly wrapped in the freezer for up to several weeks.