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Fried Ice Cream Pie is like the dessert you get at your local Mexican restaurant….but in pie form and without all that oil!  

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A slice of Fried Ice Cream Pie on a white plate with a wooden fork next to it.

Growing up, one of our birthday traditions was going to the local Mexican restaurant to celebrate. Sure, the chips and salsa were delicious and the enchiladas were great, but I was 100% there for the fried ice cream!

The only thing I didn’t like about that tradition was that Mom and Dad always made me share that dessert with my siblings! 😉

A slice of fried ice cream pie on a white plate with a blue and white towel underneath.

What is Fried Ice Cream?

Fried ice cream is essentially a ball of vanilla ice cream rolled in a crunchy cinnamon crust and fried to perfection in a deep fryer.  It’s typically served with a dollop of whipped cream, a drizzle of honey or chocolate syrup and a maraschino cherry and one of my favorite desserts!!

A slice of a Fried Ice Cream dessert drizzled with chocolate sauce and topped with whipped topping and a cherry; there's a bite out of the pie.

Why I love the pie version of Fried Ice Cream

  • No deep frying, no hot oil, no rolling ice cream in a crunchy coating, etc!  All the deliciousness of the yummy dessert with a fraction of the work!
  • There’s plenty of that crunchy coating!  The best part of fried ice cream is totally that crunchy topping, and this recipe has lots of it!
  • It’s always a big hit, especially on Cinco De Mayo!
Ingredients needed to make a fried ice cream dessert on a white background.

Ingredients Needed (amounts in the recipe card below)

  • Butter – I like using salted butter in this recipe.
  • Corn Flakes – Though I haven’t tried it, I think this would be delicious with Cinnamon Toast Crunch cereal, as well!
  • Sugar – White granulated sugar; though brown sugar would work fine, too.
  • Ground Cinnamon
  • Ice Cream – I’ve always used vanilla ice cream for this pie.  However, I think it would be delicious with butter pecan or cinnamon ice cream, too!
  • Cool Whip – You can use regular or “light” whipped topping.
  • Toppings – Though totally optional, I like serving slices of this pie with a dollop of whipped topping, chocolate sauce (or honey or caramel sauce) and a cherry!

How to make Fried Ice Cream Pie

Make the Pie Crust

Start by crushing the corn flakes.  Place them in a resealable baggie, close it shut and use a rolling pin to crush them into smaller pieces; set aside.

Crushed corn flakes, sugar and butter in a skillet.

Add the butter to a medium skillet and melt.  Add the sugar and corn flakes and stir with a wooden spoon.

Stir frequently for 4-5 minutes over medium heat until the corn flake mixture begins to caramelize and turns a golden brown.  Watch it closely – nobody wants burnt fried ice cream! 😉

Remove the skillet from the stovetop and pour it onto a plate to stop the cooking.  

The corn flake bottom crust for a fried ice cream pie.

Dump about 2/3 of the cereal mixture into the pie plate.  Use a spoon or rubber spatula to spread the crust mixture to cover the bottom and a little up the sides of the pan.

Make the Ice Cream Filling

Scoop the vanilla ice cream into a large bowl and add the whipped topping; give the ice cream some time to soften then stir together.

Spoon the creamy ice cream mixture over the crust and carefully spread to an even layer.  

Sprinkle the remaining cornflakes mixture on top of the ice cream and cover with plastic wrap.

Fried ice cream pie in a white ceramic pie plate.

Freeze for at least 6 hours before serving (ideally overnight).  

Serve the pie slices with your favorite toppings and enjoy!!!

​Frequently Asked Questions

Can I make this in a square baking dish?

Yes!!  You can make this in an 8×8-inch pan OR double the recipe and make it in a 9×13 inch pan.

Can I use other cereal for this recipe?

I’ve only ever made it with corn flakes.  However, I know some people make it with Cinnamon Toast Crunch or Frosted Flakes and love it that way, too!

​How far in advance can I make this pie?

As long as you cover it well with plastic wrap, it’ll stay good in the freezer for weeks.  However, I’d recommend serving it within a few days while the cereal mixture is still super crunchy and delicious!! Over time, it’ll lose it’s crunch little by little, but will still taste delicious!!

A slice of a Fried Ice Cream dessert drizzled with chocolate sauce and topped with whipped topping and a cherry.

Other Mexican Food Recipes we LOVE!

A slice of fried ice cream pie on a white plate.

Fried Ice Cream Pie

Author: Kelsey
Prep Time 20 minutes
Cook Time 5 minutes
Freeze Time 6 hours
Total Time 6 hours 25 minutes
8 slices
Fried Ice Cream Pie is like the dessert you get at your local Mexican restaurant….but in pie form and without all that oil!  

Equipment

  • One skillet
  • One pie plate

Ingredients
 

  • 1/4 cup butter
  • 1 1/2 cups crushed corn flakes measure after crushed
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1 quart vanilla ice cream
  • One 8 ounce container whipped topping
  • honey and/or chocolate syrup optional
  • maraschino cherries optional

Instructions

  • In a large skillet, melt the butter on medium heat.
  • When the butter is completely melted, stir in the crushed corn flakes, sugar, and cinnamon.
  • Keep the burner on medium heat and stir continuously for 4-5 minutes, or until the cornflakes begin to brown.  As soon as you begin to see color, remove from the heat.
  • While the corn flake mixture cools for awhile, put the ice cream and half of the whipped topping into a mixing bowl.  When the ice cream is soft, stir until combined.
  • Press 2/3 of the corn flake mixture into the bottom of a pie plate or tart pan.  Don’t worry if it’s not perfect!  We’ll say it’s a more “rustic” looking pie 😉
  • Spoon the softened ice cream and whipped cream mixture over the bottom crust and smooth out the top.
  • Sprinkle the remaining corn flakes on top, cover with foil, and freeze for at least 6 hours.
  • When ready to serve, drizzle with honey, dollop the remaining whipped topping on top, garnish with the cherries and serve with chocolate syrup (if desired)!  Enjoy!!

Notes

You can make this in either a pie pan, tart pan or 8×8 baking dish.  You can also double it and put it in a 9×13-inch pan.

Nutrition

Calories: 305kcal | Carbohydrates: 31.7g | Protein: 3.6g | Fat: 18.8g | Saturated Fat: 12g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3.4g | Cholesterol: 63.2mg | Sodium: 84.4mg | Potassium: 190mg | Fiber: 0.2g | Sugar: 22.8g | Vitamin A: 167.5IU | Vitamin C: 3.5mg | Calcium: 117.3mg | Iron: 1.1mg
“Dance Around the Kitchen” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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A close up shot focused on the tip of the Fried Ice Cream Pie Slice and back to the crust.
A side close up shot focused on the dollop whip cream, crunchy topping, and cherry on top of a pie slice.
A picture of a fork taking the first bite out of the slice of pie

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2 Comments

  1. NancyMacklin says:

    Great recipe. Genius approach for the crust.

    1. Thanks Nancy! We just can’t get enough of this recipe….usually when we freeze cookies and such, we forget about it (out of sight out of mind, right??). That’s not the case with this one….haha!