This Fried Ice Cream dessert is a simpler take on classic Fried Ice Cream! Made with crushed corn flakes toasted with brown sugar and cinnamon and vanilla frozen yogurt. The perfect make-ahead summer dessert!
This post was generously sponsored by Chapman’s and I was compensated for my time spent creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!
Love frozen desserts? Try this Ice Cream Sandwich Cake, these Caramel Praline Ice Cream Cupcakes or this Copycat Dairy Queen Ice Cream Cake next.
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The weather is warming up and I’m so excited for all the summer grilling and cool, creamy desserts!
This Fried Ice Cream Dessert is a fun (and easier!) take on the classic Fried Ice Cream — but we’re skipping the fryer and swapping the ice cream for Chapman’s Vanilla Frozen Yogurt.
This frozen dessert has two layers of crunchy, brown sugar and cinnamon crushed corn flakes sandwiching a creamy, vanilla filling. It’s sure to be a crowd pleaser!
Ingredients Needed for this Fried Ice Cream Dessert:
There are just a few ingredients needed for this easy Mexican-inspired dessert!
- Chapman’s Vanilla Frozen Yogurt: using Frozen Yogurt lightens this dessert up a little, but it is still incredibly creamy and the perfect complement for that crunchy cinnamon crust.
- Corn flakes: crushed corn flakes gives us that desirable crunch, which contrasts the creamy filling.
- Butter: a bit of melted butter helps to toast our crushed corn flakes.
- Brown Sugar: the brown sugar melts down with the butter and creates a crisp, caramelized crust.
- Cinnamon: cinnamon is a must-have in classic Fried Ice Cream! It gives this dessert a warm, spiced flavor but isn’t overly strong.
How to make this frozen treat:
This recipe is prepped in just 20 minutes! For the full list of recipe instructions, scroll down to the recipe card.
- Crush corn flakes in a zip top bag.
- Combine crushed corn flakes with melted butter, brown sugar and cinnamon.
- Spread on a baking sheet and bake until toasted and brown sugar is caramelized. Spread half in a 9×13″ pan.
- Top with scoops of vanilla frozen yogurt or ice cream.
- Spread frozen yogurt into a single layer.
- Top with remaining corn flakes mixture.
Variations and Substitutions:
There are so many ways to make this recipe your own! Here are some of my favorites.
- Swap the corn flakes for another cereal: if the cereal is already sweetened you may want to reduce or omit the added brown sugar. (Hint: you can swap for Chex cereal to make this recipe gluten-free.)
- Add extra spices: the cinnamon adds a nice warmth but this recipe isn’t strongly spiced. You can add a pinch of nutmeg, allspice, or cloves for more.
- Swap the frozen yogurt: You can switch this out for vanilla ice cream or try another flavor of Chapman’s Frozen Yogurt (chocolate would be amazing!).
- Make it mini: you can make these in cupcake form by placing muffin liners in a muffin pan, then sprinkling some of the corn flakes mixture in the bottom, topping with a scoop of frozen yogurt, and finishing with corn flakes mixture and then pressing down.
How to store ice cream desserts:
The beautiful thing about frozen desserts is that they are perfect for making ahead, making them great for entertaining.
You can prep this recipe, cover and freeze for up to 3 months before serving.
More ice cream desserts you’ll love:
- Strawberry Shortcake Ice Cream Cake — pretty in pink!
- Blueberry Cheesecake Ice Cream Cupcakes — perfect for a party.
- Brownie Sundae — for the chocolate lovers!
- These Baked Alaska Tarts are showstoppers.
Fried Ice Cream Dessert
written by Ashley Fehr
Ingredients
- 4 cups corn flakes cereal
- 6 tablespoons salted butter (melted)
- 6 tablespoons brown sugar
- ½ teaspoon cinnamon
- 2 litres Chapman's Vanilla Frozen Yogurt
- chocolate sauce and maraschino cherries for serving as desired
Instructions
- Preheat the oven to 350℉ and line a baking sheet with parchment paper.
- Crush corn flakes in a zip-top bag. Place in a medium bowl and stir in melted butter, brown sugar and cinnamon.
- Spread on the prepared baking sheet and bake for 8-10 minutes, stirring every couple of minutes, until toasted. Remove from the oven and let cool completely.
- Allow the frozen yogurt to sit at room temperature for 20 minutes to soften slightly.
- Spread half of the corn flake mixture in the bottom of a 9×13" pan. Scoop the frozen yogurt on top of the crumbs and spread into an even layer. Top with remaining half of the corn flake mixture and press down gently.
- Freeze for 5 to 6 hours, until firm. Slice and serve with a drizzle of chocolate sauce or as desired.
Nutrition Information
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