Go Back
–+ servings
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

Fried Ice Cream Dessert

Servings: 12
Author: Jaclyn
Prep: 15 minutes
Chill Time 4 hours
Total: 4 hours 15 minutes
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
 

  • 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

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 9x13 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.
     

Nutrition

Calories: 438kcal | Carbohydrates: 53g | Protein: 6g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 211mg | Potassium: 282mg | Fiber: 1g | Sugar: 39g | Vitamin A: 999IU | Vitamin C: 4mg | Calcium: 170mg | Iron: 4mg
Fried ice cream cake on a white plate, coated in a crispy golden crust, topped with whipped cream, caramel drizzle, and a maraschino cherry.

Did You Make This Recipe?

Share it with me on Instagram @crayonsandcravings and follow on Pinterest @crayonsandcravings for even more!