We recently enjoyed some fried ice cream for my Birthday dessert, and it made me realize just how simple it truly is. All it takes is making a delicious crunchy coating, and you can enjoy fried ice cream without the need to actually fry anything!
I made this with high-protein ice cream, but you certainly don’t have to. Obviously the protein count will be lower if you use your favorite ice cream that isn’t high-protein, but I’m not opposed to it. I mean, why not make your favorite ice cream even better by coating it in a sweet, crunchy coating.
I use Breyer’s Delights ice cream, because I like that more than the other protein ice creams out there. Each serving is 2/3 cup, so keep that in mind, because it’s slightly different than others.
This is a simple recipe, but the directions are very important! Everything is described below, but I’ll make it clear up front: you need to be patient here. It will take a few hours for everything to come together, but if you rush it, you’ll end up with a weird crunchy ice cream soup (trust me, that’s how my first attempt ended up).
Have some patience, and it will be totally worth it.
- 2 cup (1 Pint) of high-protein ice cream of choice- I use Breyer's Delights, but Halo Top would also work great.
- 40g (1 1/3 Cups) Corn Flakes
- 28g (2 Tbsp) Light Butter
- 1/4 tsp Cinnamon
- 28g Brown Sugar Substitute
- 7g Vanilla Whey Protein
- Add your 40g Corn Flakes to a sealable bag with your cinnamon and crush into a fine crumb. If you have a food processor, you can also use that.
- Heat a pan on the stove over medium heat. Once hot, add your 28g of light butter and move around to coat the pan.
- When your butter is mostly melted, sprinkle your Corn Flakes into your pan. Be sure to evenly distribute it around the pan rather than piling it up in one spot.
- Once your Corn Flakes are added, sprinkle the brown sugar on top. Stir occasionally to avoid burning. The brown sugar will completely melt, but it can burn pretty quickly, so be sure to not let it sit for too long. Sprinkle your whey protein into your pan and mix that in (it’s a small amount so it should not require much mixing)
- Continue cooking your mixture for approximately 10 minutes. Exact times may vary, but continue until there is no liquid left in the pan and your Corn Flakes have turned into a dark brown color. If it’s less than 10 minutes, that is totally fine! Once done, pour onto a baking sheet or parchment paper to allow the mixture to cool for at least 10 minutes.
- Take your ice cream out of the freezer. If it’s too hard to scoop, you may need to wait a few minutes. Don’t rush the the thawing process by using the microwave- we want the ice cream to be firm, but scoopable.
- Take one large scoop of your ice cream (about 2/3 cup) and generously coat it with your cooled Corn Flakes mixture. I used my hands to press the mixture onto the ice cream scoop. You should be able to cover 3 full scoops with your mixture.
- Return to freezer (I laid the scoops on parchment paper) and let everything sit and firm up for about 2 hours. Once ready, remove from freezer and enjoy! Serve with some sugar-free chocolate syrup and whipped cream if desired!
The final nutrition will depend on the type of ice cream you use. I used a high-protein version, but your favorite ice cream will work great!
Nutrition InformationYield 3 Serving Size 1 Scoop Ice Cream + Coating
Amount Per Serving Calories 170Total Fat 5gCarbohydrates 32gProtein 10g
- You don’t have to use high-protein ice cream. Any ice cream will work! “Normal” ice cream will be much softer though, so you’ll want to scoop your ice cream and let the scoop sit in the freezer to firm up before adding your coating.
- Along those lines, you can omit the protein powder if you’d like- it’s just an easy way to add some extra protein and some vanilla flavor.
- It’s critical to let your mixture cool before coating your ice cream. The first time I made this, I rolled it in the mixture right away and it completely melted.
- You can use any flavor ice cream you want here- get creative!
- Light butter can be substituted for any other fat source- regular butter, coconut oil, EVOO, etc. They’ll all work, but it’s crucial to use some form of fat to help everything cook. Adding everything to the pan without a fat source will not yield the same result.
- You can use regular granular sugar if you do not have brown sugar, but I recommend adding some sticky sweetener (syrup or honey) to help add some moisture in that case.
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