Cereal Fried Ice Cream

This easy fried ice cream recipe gets a bonus flavor boost thanks to your favorite cereal! Easy to make and a fun way to serve ice cream.

Course Desserts

Cuisine Mexican

Keyword cereal, dessert, fried, frozen, ice cream

Prep Time 20

Cook Time 1

Freeze Time 2

Total Time 2 21

Servings servings

Calories 299kcal

Begin by scooping the vanilla ice cream into round, baseball sized balls. Use a standard ice cream scooper for this – it’s just like making ice cream cones!
Place the ice cream scoops on a baking sheet and place in the freezer to harden for about an hour.
While the ice cream is chilling, place the cornflakes and cinnamon into a blender and pulse until you get a crumbly mix. Transfer to a shallow bowl.
Once the ice cream is solid, take each ice cream ball from the tray and dip in egg whites followed by a roll in the cornflake mix. Make sure to coat well.
Pop them back into the freezer for at least an hour, but ideally leaving them overnight really firms them up for the best texture post-air frying.
Preheat the air fryer to 400 degrees.
Place the ice cream balls, no more than two at a time, on a small piece of parchment paper (cut to size to prevent burning). Then, air fry them for just 2 minutes. Watch them closely; they cook fast!
Serve immediately with your favorite toppings

Deep Frying Instructions

Follow Through Step 5.
Use a deep, heavy-bottomed pot or a deep fryer.
Pour in a neutral oil (like vegetable, canola, or peanut oil) to a depth of about 2 to 3 inches. You need enough oil so the ice cream balls can float without touching the bottom.
Heat the oil to around 375°F (190°C). This temperature is key to ensuring the ice cream doesn’t melt inside before the coating gets crispy.
Fry each ice cream ball for 10 seconds per side, or until the cereal coating is golden brown. Serve immediately.