Unfried Fried Ice Cream

I've only had fried ice cream once, when I was about 12 years old, but I remember thinking that it was pure heaven. I even have a recipe for fried ice cream that's been sitting in my binder for years, but I've never attempted it. When I saw this recipe on Southern Plate, it seemed like the best of both worlds. The delicious flavor without actually frying! My boys love Honey Bunches of Oats (the Almond variety--they ask for "Flakes with Nuts" when I ask what they want for breakfast), but I hate that the end of the bag has so many crumbs left over. So I've gotten in the habit of pouring the crumbs into a plastic baggie (because there are always a lot of decent-sized flakes mixed in), and we save it up until we have enough to make these. Always a favorite, and it's super easy but impressive enough for all of us.

Printable Recipe

Unfried Fried Ice Cream

from Southern Plate

1/2 gallon Vanilla ice cream

3 cups Honey and Oats Cereal (or any cereal you'd like to try--get creative!)

3 Tbsp. butter

3 Tbsp. sugar

1 Tbsp. cinnamon


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. (Since I had the cereal saved in a small bag, and it was already crushed, I just mixed the cereal into the bowl with the rest of the ingredients.)

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. 

For serving, drizzle with honey and top with whipped cream and a cherry.

Makes 10 scoops.