“Fried” Ice Cream Pie

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This Fried ice cream pie isn’t fried at all. The ingredients blend perfectly to make it taste exactly like fried ice cream you get in a Mexican restaurant, without all of the mess and oil. It makes a great dessert anytime, but it’s perfect for Cinco de Mayo!

When I first read that this fried ice cream pie tastes just like Fried Ice Cream that you get in a Mexican restaurant, you could say that I was skeptical, but I decided to try it out, all I can say is that I was mind blown!

It really does taste just like fried ice cream from a restaurant, so much so that many of my family members said, “I want this for my birthday next year.” Seriously, it’s that good.

Fried Ice Cream Pie

Fried ice cream pie doesn’t seem like it should work, and yet neither does traditional fried ice cream. Dropping something frozen into hot oil sounds like a disaster waiting to happen, but somehow it turns into something unforgettable. Sometimes the best ideas are the ones that make the least sense, and that’s part of what makes them so fun.

Of course, there is nothing fried about this Fried Ice Cream Pie, it tastes the same without all of the work.

Who Invented Fried Ice Cream?

The exact origins of fried ice cream are a little hazy. Some believe it first appeared at the 1893 World’s Fair, while others credit its creation to Japanese tempura restaurants. No matter where it began, it found lasting popularity in the United States, especially on the menus of Mexican-American restaurants like Chi-Chi’s. Fried ice cream pie takes that nostalgic idea and simplifies it—capturing the same crunchy, creamy contrast without the challenge of deep-frying. It’s a smart and delicious adaptation of a dessert that’s always been a little unexpected.

The Secret to Fried Ice Cream Pie

Getting fried ice cream pie to taste like the real thing is surprisingly simple. Crushed cornflakes and ground cashews come together to mimic the buttery crunch of fried pastry, without the need for a deep fryer. The fats from the cashews and the crisp texture of the cornflakes create a flavor that’s remarkably close to the fried ice cream you’d find at a Mexican restaurant.

The best part? There’s no hot oil to deal with, no splattering, and no worrying about whether the ice cream is melting into a puddle inside the crust. The hardest part of this recipe is simply waiting for the pie to set up in the freezer—and with a little patience, the payoff is well worth it.

Ingredients in Fried Ice Cream Pie

 For complete ingredients and instructions, scroll to the bottom of this post for the full printable recipe card. 

  • vanilla bean ice cream – or substitute frozen yogurt
  • Cool Whip® – can substitute low-fat or fat-free if you prefer
  • ground cinnamon
  • corn flakes – crushed
  • butter – salted or unsalted is fine
  • granulated sugar
  • salt
  • cashews or almonds – chopped
  • Maraschino cherries – for garnish
  • chocolate syrup – for garnish
  • Redi-Whip – or fresh whipped cream for garnish

Be sure to keep reading to find tips and tricks, substitutions, and answers to questions you may have about this Fried Ice Cream Pie Recipe.

How to make this Easy Fried Ice Cream Pie

This ice cream pie comes together quickly, the hardest part is waiting for it to freeze!

In a small skillet, melt the butter over medium heat. Add in the crushed cornflakes, cashews, sugar, and salt. Mix well to combine. Cool to room temperature.

Allow ice cream to soften. When soft enough, fold in Cool Whip and cinnamon.

In a deep dish 9″ pie plate, pour half the crumb mixture on the bottom. Pat to an even layer. Spread the ice cream mixture over the crumbs. Top the ice cream mixture with the remaining crumbs.

Cover the pie with plastic wrap and place the pie in the freezer until frozen. (Overnight is best)

Before serving, cut the pie into 8 slices. Garnish each slice with Redi-Whip and a maraschino cherry.

Drizzle with chocolate syrup. Serve.

Store the leftovers in an air tight container in the freezer for up to 3 months.

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Don’t forget where you saw this delicious Fried Ice Cream Pie recipe! Make sure you pin it to your favorite Pinterest board before you go!

Tips and Tools for Making Fried Ice Cream Pie

  • I used my 9″ deep dish ceramic pie plate when I made this recipe.
  • My Kitchenaid Mini Chopper works perfectly for chopping up the cashews.
  • Transfer ice cream (or frozen yogurt) to a larger bowl by scooping with an ice cream scoop when it is softened.  Fold in Cool Whip and cinnamon with a heavy-duty rubber spatula. What’s even quicker and easier?  Use the paddle attachment on your Kitchen Aid Mixer. Set on the lowest setting to fold it all together, just don’t let it melt too much!  

More Ice Cream Dessert Ideas

Do you love ice cream and frozen treats in general, as much as we do?? These dessert ideas are family-tested and proven winners. Sometimes it gets hard to decide which dessert to make. But there is always another time and another chance to celebrate with a tasty treat!

Here are some favorite frozen desserts of mine:

My mouth is watering! Let’s get to the recipe! 

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Side view of Fried Ice Cream Pie ona white plate
5 from 3 votes
Print Recipe

“Fried” Ice Cream Pie

This “fried” ice cream pie isn’t fried at all. The ingredients blend together perfectly to make it taste exactly like fried ice cream you get in a Mexican restaurant.
Prep Time10 minutes
Cook Time5 minutes
Additional Time8 hours
Total Time8 hours 15 minutes
Cuisine: Mexican
Keyword: “Fried”Ice Cream Pie, Cinco de Mayo Desserts, fried ice cream, ice cream pie, make fried ice cream at home, Mexican desserts, Restaurant Copy Cats
Servings: 8 slices
Calories: 399kcal
Author: Michaela Kenkel

Ingredients

  • 1/2 container of 1.5 quart vanilla ice cream can substitute reduced calorie or frozen yogurt
  • 4 oz. Cool Whip® can substitute low fat or fat free
  • 1/2 teaspoon ground cinnamon
  • 2 1/2 cups crushed corn flakes
  • 4 Tablespoons butter
  • 3 Tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1/4 cup chopped cashews or almonds
  • 8 maraschino cherries for garnish
  • chocolate syrup for garnish
  • Redi-Whip for garnish (or can substitute cool whip)

Instructions

  • In a small skillet, melt the butter over medium heat. Add in the crushed cornflakes, cashews, sugar and salt. Mix well to combine. Cool to room tempurature.
  • Allow ice cream to soften. When soft enough, fold in Cool Whip and cinnamon.
  • In a deep dish 9" pie plate, pour half the crumb mixture on the bottom. Pat to an even layer. Spread the ice cream mixture over the crumbs. Top the ice cream mixture with the remaining crumbs.
  • Cover pie with plastic wrap and place pie in freezer until frozen. (overnight is best)
  • Before serving, cut pie into 8 slices. Garnish each slice with Redi-Whip and a maraschino cherry. Drizzle with chocolate syrup. Serve.

Notes

This recipe was adapted from Renee’s Cooking Adventures for the Secret Recipe Club in 2015

Nutrition

Serving: 1 | Calories: 399kcal | Carbohydrates: 46g | Protein: 5g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Cholesterol: 59mg | Sodium: 289mg | Fiber: 1g | Sugar: 34g

This recipe was originally posted on May 15th, 2015.  It was updated to improve user experience, and re-shared April 28, 2025.

 

 

 

 

 

 

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36 Comments

  1. Yum! This fried ice cream is totally mouthwatering! I’m drooling right now! Let me check my pantry for some ingredients. My son will be super delighted to have this.

  2. CAN THE FRIED PIE RECIPE BE MADE INTO A SPOON AND SERVE 13″ X 9′ OBLONG PAN INSTEAD OF A PIE PAN

  3. Has anyone ever made this with peanuts? My daughter is allergic to cashews so we avoid tree nuts. I’ve made it before for others with the cashews (divine!) but wanting to try it for dessert tomorrow and figured I would ask! Thanks ?

5 from 3 votes (3 ratings without comment)

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