Slab Fried Ice Cream

The history of fried ice cream in the US is debated! Did it start in Chicago at the 1893 World’s Fair? Did it originate in Philadelphia in 1894? It’s debated. It wasn’t until the 1980s that Mexican Fried Ice Cream became a thing in The States. Fried ice cream is one of those things that is amazing because it’s such a contradiction. You have the hot, crispy outside with the frozen, creamy insides. Mmmm.

This is like carnival food but better! I love the idea of this recipe oh so much! What a great idea for a SUMMER birthday!!!


Have any of you ever had fried ice cream? It’s one of those things that I would love to try because I think the contrast of the hot, crisp, fried outside, and the cold, soothing insides would be AMAZING! However, I can’t have ice cream or the coating… so, you all should try it, and then you should let me know how it goes. This casserole form of fried ice cream makes for easy sharing!

Thanks to Holly at Life in the Lofthouse for this FUN recipe!

Ingredients for Fried Ice Cream

  • 3 cups crushed Corn Flakes cereal
  • 3/4 cup sugar
  • 1/2 cup (1 stick) butter
  • 1 (1.75 quart) container Vanilla ice cream
  • 1 (8 ounce) container Cool Whip
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup honey
  • Chocolate syrup
  • Caramel sauce


  1. Take the vanilla ice cream out of your freezer and let sit at room temperature for 30 minutes or so, to soften.
  2. Melt butter in a medium skillet, over medium heat. Add the crushed corn flakes and sugar. Stir to combine. Fry mixture for 5 minutes, stirring constantly, until cereal is golden-brown. *Be careful not to burn. It may take less than 5 minutes*
  3. Take a 9×13 baking dish and spread 1/3 of the corn flakes mixture into the bottom of pan. Set aside.
  4. In a large bowl, add the softened vanilla ice cream and cool whip. Sprinkle with cinnamon. Using a spatula, stir and mix well to combine. Spread ice cream mixture over the top of the corn flake mixture in the bottom of the pan.
  5. Spread the remaining corn flake mixture evenly over the ice cream. Drizzle the honey over the top. Cover pan, and place in freezer. Freeze ice cream for at least 5 hours, or overnight.
  6. Cut into squares and serve with drizzles of chocolate syrup and caramel sauce (and if you’re feelin’ frisky add some whipped cream and a cherry on top) Enjoy!

Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Life in the Lofthouse.

Photo source

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