Fried Ice Cream Dessert Casserole

Fried Ice cream Dessert Casserole makes traditional fair food in a big dish with a buttery cornflake coating to serve to friends and family.

Our original Fried Ice Cream Recipe is a great way to make this delicious Dessert Recipe without deep frying. This version takes it a step further and makes it into the perfect dish to serve a crowd. Instead of making individual ice cream balls, it’s all made in one pan, easy to scoop up and serve onto plates for everybody. 

Fried Ice Cream Dessert Casserole slice on plate with whipped cream and cherry on top


This easy recipe is the perfect hassle-free dish to enjoy during the summer. It’s a simple treat that can keep you cool during the hot months. Making it in a casserole dish is perfect for a party where you have a lot of people to serve. 

Another great thing about this recipe is that you don’t have to turn the oven on, which is always great during the summer when you don’t want your house heated up. Other than a quick cook time for the corn flake mixture on the stovetop, it’s an easy no-bake dessert. 

Butter and cornflakes in saucepan for Fried Ice Cream Dessert Casserole

Fried Ice Cream Cake is made with easy and delicious ingredients. The buttery cereal layer adds some crunch and replaces the deep-frying batter that you’d usually have with fried ice cream. Creamy Vanilla Ice Cream goes between the two crunchy layers. Then that’s topped off with Whip Cream, a drizzle of honey, and maraschino cherries for the ultimate ice cream dessert!

If you have fewer guests to serve, you can cut the ingredients in half and make it in an 8×8 square baking pan. That way you won’t have leftovers. Another option is keeping the amount the same and splitting it into two pans. That way you can enjoy one right away and store the other for later!

Fried Ice Cream Dessert Casserole corn flake mixture in pan



  • Corn-flake mixture: Add the cornflakes, butter, and cinnamon to a medium saucepan, and set the stove to medium-high heat. Mix the cereal mixture frequently as it cooks for 6-8 minutes. Once the corn flakes start to brown remove the mixture from the heat. Then stir in the sugar. 
  • Crust: Take out a 9×13 inch casserole dish. Divide the cereal mixture in half and use your hands to press half of it into the base of the pan in an even layer.  
  • Ice cream mixture: Scoop the vanilla ice cream over the cornflake mixture. This is easiest if you use slightly softened ice cream. If it’s too hard to scoop easily, try running your spoon under hot water so it can more easily cut through the frozen treat. Use a knife or an offset spatula to spread the ice cream into an even layer in the casserole dish. 
  • Freeze: Top it off with the remaining cereal mixture. Then cover and freeze the dish for 4 hours so it has time to fully set. 
  • Serve: Take the Fried Ice Cream Cake from the freezer. Drizzle honey over cornflakes and top each slice with Whipped Cream and maraschino cherries to serve. 

Fried Ice Cream Dessert Casserole corn flake mixture with sugar in casserole dish


  • Crust: Instead of using cereal, you can try different kinds of crumbs for the Fried Ice Cream coating. Try broken pretzels, breadcrumbs, or potato chips to replace the cornflakes in the recipe. 
  • Add-ins: There are lots of delicious add-ins you can sprinkle in with the ice cream in the recipe. After you scoop the ice cream in the pan, try sprinkling in some chocolate chips, sliced strawberries, blueberries, chopped nuts, coconut flakes, toffee bits, or M&Ms. Then top it off with the rest of the cornflakes cereal. 
  • Toppings: There are lots of different sauces and toppings you can add to this dessert. Along with the traditional honey, try adding a drizzle of Caramel Sauce, Hot Fudge Sauce, or melted peanut butter. You could also add chocolate flakes, sprinkles, and fresh berries. 
  • Ice Cream flavors: You could also change up the recipe by using different flavors of ice cream. Chocolate, strawberry, caramel, or coffee-flavored ice cream would all taste amazing with the crunchy, buttery coating. 

Fried Ice Cream Dessert Casserole slice on plate with whipped cream and cherry on top



  • Serve: You have to let the Fried Ice Cream Cake fully set in the freezer for at least 4 hours before you take it out to serve. Don’t leave it at room temperature for more than an hour. 
  • Store: If you have any leftovers, cover the dish with foil or transfer them to an airtight container to store in the freezer for up to 1 week. 

Fried Ice Cream Dessert Casserole slice on plate with whipped cream and cherry on top

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Fried Ice Cream Dessert Casserole

Fried Ice cream Dessert Casserole makes traditional fair food in a big dish with a buttery cornflake coating to serve to friends and family.
Yield 16 Servings
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 4 hours 16 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder



  • To a small saucepan, add butter, corn flakes, and cinnamon.
  • Stir often, for 6-8 minutes or until Corn Flakes brown.
  • Remove from heat and stir in the sugar.
  • Add half the cornflakes to the 9x13 baking dish in an even layer.
  • Scoop the vanilla ice cream over the cornflake mixture.
  • Using a knife or offset spatula, spread the ice cream evenly.
  • Top with the remaining corn flake mixture.
  • Cover and freeze for minimum 4 hours.
  • Serve slices topped with whipped cream, honey, and a maraschino cherry.


Calories: 339kcal | Carbohydrates: 38g | Protein: 4g | Fat: 20g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 101mg | Potassium: 190mg | Fiber: 1g | Sugar: 31g | Vitamin A: 778IU | Vitamin C: 2mg | Calcium: 121mg | Iron: 2mg
Keyword: Fried Ice Cream Dessert Casserole

Fried Ice Cream Collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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