This fried ice cream is the easiest thing in the world, but it really takes the classic summer favorite to the next level.
I’ve got a bone to pick, and it’s with winter.
I put away my heavy winter coat at the beginning of March in good faith. I was giving winter the benefit of the doubt. Okay, winter, you’ve been rough, I thought, but I trust you’re going to go away quietly. Not make a scene. Just head back to Siberia where you belong.
But winter is not going away quietly. It’s going out kicking up every wind and flurry and frosty morning on its way.
So the Sunday Supper contributors and I are declaring war.
War on winter.
This Sunday, it’s all about spring time. Who cares that I’m still wearing my winter coat? Who cares that the trees are still bare? Spring is here!
I’m eating asparagus and salad and sprinkling fresh, bright green herbs on everything!
And most importantly, I’m eating ice cream. And liking it too!
This fried ice cream is the easiest thing in the world, but it really takes the classic summer favorite to the next level.
You’re probably familiar with the fried ice cream served in Mexican restaurants. A crispy warm batter encasing cool, creamy ice cream and finished with a drizzle of honey. In other words, the best thing ever.
Remember that Cheater Pho Bo?
Yeah, apparently I like shortcuts in the kitchen, because this is Cheater Fried Ice Cream.
This version nails the crunchy meets creamy texture of fried ice cream without having to worry about a melty, milky mess. It has graced the table of many a Mennonite potluck and is always a crowd pleaser.
The ingredients are simple. Ice cream and whipped topping are whisked together and spiced with cinnamon then covered in crispy, sugared corn flakes and frozen. It takes about 10 minutes to throw together and tastes just as special as the real thing.
I like to finish this dish with a drizzle of honey and a big fat “TAKE THAT WINTER!”
Check out all the other ways the Sunday Supper team is taking it to winter below the recipe!
Faux Fried Ice Cream for #SundaySupper
Ingredients
Instructions
We’re celebrating Spring with Sunday Supper!
Green and Spring Dishes Menu Includes:
Breakfast
- Baked Eggs with Shaved Asparagus and Proscuitto by The Girl In The Little Red Kitchen
- Shrimp and Leek Quiche by Gourmet Drizzles
- Spinach and Cheddar Quiche for St. Patrick’s Day Brunch by Supper For A Steal
- Asparagus and Spring Onion Frittatta by Country Girl in the Village
- Egg Bake with Spring Onions, Asparagus and Artichokes by The Wimpy Vegetarian
Apps, Bread, Salads, Soups and Dressings:
- Gluten Free Irish Soda Bread by The Meltaways
- Strawberry, Avocado, Spinach Salad with Strawberry Vinaigrette by Daily Dish Recipes
- Asparagus Gazpacho by The Not So Cheesy Kitchen
- Spinach Bacon Salad by In The Kitchen with Audrey
- Anchovy and Egg Salad by Pescetarian Journal
- Sweet and Sour Cabbage Soup by Fast Food to Fresh Food
- Asparagus Red Pepper Salad by No One Likes Crumbley Cookies
- White Asparagus & Salmon Spring Salad by Family Foodie
- Chicken-Strawberry Field Green Salad w/Strawberry Balsamic Dressing by The Weekend Gourmet
- Bacon & Egg Spring Salad by Daddy Knows Less
- Green Garbanzo Hummus by Soni’s Food
Main and Sides:
- Pea Shoot Risotto by Small Wallet, Big Appetite
- Creamy Meyer Lemon Pasta by Juanita’s Cocina
- Sweet Ginger Scallion Noodles by What Smells So Good?
- Asparagus Pesto w/Heirloom Fingerlings and Orecchiette by Webicurean
- Coddle for St. Patrick’s Day by Noshing With The Nolands
- Corned Beef Cabbage Rolls by Curious Cuisiniere
- Brown Butter Brussels Sprouts with Gruyère and Hazelnuts by Hip Foodie Mom
- Raw Cucumber Sandwich with Avocado and Spinach Sauce by Mama’s Blissful Bites
- Berry Tacos by Peanut Butter and Peppers
- Asparagus and Prosciutto Bundles by Diabetic Foodie
- Caramelized Grapes and Brie Whole Wheat Galette by Vintage Kitchen
- Pink Water Kimchi (Nabak Kimchi) by Kimchi Mom
Desserts:
- Key Lime Cheesecake by The Foodie Army Wife
- Irish Coffee Ice Cream with Caramel Whiskey Sauce by 30A Eats
- Coconut Raspberry Layer Cake by Gotta Get Baked
- Fresh Mango Berry Mousse With Coconut Cream by Sue’s Nutrition Buzz
- Chocolate Mint Brownies by Hezzi-D’s Books and Cooks
- Strawberry Sorbet by Magnolia Days
- Cadbury Creme Egg Pull-Apart Sweet Rolls by Chocolate Moosey
- Strawberry Cheesecake Parfaits by That Skinny Chick Can Bake
- Meyer Lemon Ice Cream Sandwiches by Cravings of a Lunatic
- Lemon Roll Cake by The Ninja Baker
- Blueberry Cheesecake Ice Cream by Kudos Kitchen by Renee
- Candied Flowers by Cindy’s Recipes and Writings
- Lemon Citrus Cookies by Mom’s Test Kitchen
- Mini Fruit Tarts by Big Bear’s Wife
- Faux Fried Ice Cream by Neighborfood
- Watergate Salad by Cupcakes and Pearls Blog
- Good-for-You Strawberry Tiramisu Cheesecake Cups by Cupcakes & Kale Chips
Beverages:
- Guinness Beer Milkshake by The Urban Mrs
- Wines to Pair with Springtime #SundaySupper Dishes by ENOFYLZ Wine Blog
30A EATS says
What an innovative and clever way to make fried ice cream! Well done!
Paula @ Vintage Kitchen says
I remember a fried ice cream recipe from a book I lost ages ago. Love this easier version! I eat ice cream year round, there´s no season for it!
Courtney @ Neighborfood says
You’re right! Ice cream is good any time of year!
Helene Dsouza says
Fried ice cream is one of my favorite desserts. I never knew that it was commonly served in mexican restaurants. I stumbled upon it while looking for some fancy dessert ideas a couple of years back and I have to confess I took some time to get it right. Your recipe looks much easier then mine and it would be more convenient when I am in a hurry. thanks for sharing!
Courtney @ Neighborfood says
Kudos to you for conquering the real thing! Hopefully this will be a nice substitute when time is short.
Family Foodie says
I have never made Fried Ice Cream at home and I can’t wait to try this delicious recipe!
diabeticFoodie says
My husband would love this, especially if it was made with rum raisin ice cream. Filing the recipe away for his birthday.
Courtney @ Neighborfood says
Great idea! I don’t think I’ve ever had rum raisin ice cream before but that sounds amazing!
Juanita's Cocina says
I love fried ice cream and I love your easy version! YUM!
Shannon says
Winter is lingering around my home too. This ice cream looks so yummy and not as daunting to try as traditional fried ice cream. Yum!
Courtney @ Neighborfood says
Not daunting at all. You’ll have fried ice cream glory in no time!
Hezzi-Ds Books&Cooks says
Can I tell you how much I love fried ice cream? Seriously. This looks way easier and just as crisp and yummy.
Courtney @ Neighborfood says
Me too! It was always my favorite part of going out to eat at a Mexican restaurant! But now I can have it at home too. 🙂
Constance says
It might be a shortcut, but it looks yummy!!!
supperforasteal says
Our chef in college used to make this. It was everyone’s favorite!
Sarah R says
I saw someone on TV do this once, it looked amazing but yours looks better and more easily achieved!
Angie | Big Bear's Wife says
This needs to happen in my kitchen asap!
kelly says
What a great idea! I’ve never heard of this, but I’m going to have to try it! Thanks for sharing 🙂
Nancy says
lol – Courtney, I love the “declaring war on winter” line. Awesome! As for your faux fried ice cream – this is brilliant! I can’t wait to make this. Maybe this weekend, since I have no problem with eating ice cream year round 😉
Courtney @ Neighborfood says
Agreed. This time of year I start to crave it, even though we still have freezing temps!
Cindys Recipes says
Very cool, Courtney!