Skip the messy deep frying and make this crunchy, creamy treat right in your air fryer! Scoops of vanilla ice cream are coated in crushed cereal, frozen, and then quickly crisped up in the air fryer for the perfect hot-and-cold dessert.
Bring the fun of restaurant-style fried ice cream home—without the deep fryer! This air fryer version gives you the same crunchy, golden outside and creamy cold inside, all with less mess and no hot oil. It’s the ultimate party dessert or sweet surprise when you want something unique.
Prep Time: 5 minutes
Cook Time: 2 minutes
Freeze Time: 2 hours
Total Time: ~2 hours 7 minutes
Servings: 4
Ingredients
- 4 large scoops vanilla ice cream (about 3 inches wide)
- 2 cups Cinnamon Toast Crunch cereal (or other crunchy cereal of choice)
- Optional toppings: chocolate syrup, caramel drizzle, sprinkles, whipped cream, fresh fruit, nuts
Detailed Instructions
Step 1: Crush the cereal
- Add 2 cups of cereal to a food processor and pulse until you have small crumbs. You want them fine enough to stick, but not powdery.
- If you don’t have a processor, place the cereal in a zip-top bag and crush with a rolling pin or the bottom of a pan.
- Spread the crumbs evenly on a large plate or shallow dish.
Pro Tip: Crushing too fine will make the coating pasty, so aim for a crunchy, sandy texture.
Step 2: Form the ice cream balls
- Line a small tray with parchment paper.
- Scoop out 4 generous balls of vanilla ice cream (about 3 inches across).
- Quickly shape into smooth balls using your hands or two large spoons.
Pro Tip: Work fast to keep the ice cream from melting. If needed, shape one scoop at a time and return it to the freezer before moving to the next.
Step 3: Coat the ice cream
- Roll each ice cream ball in the crushed cereal until fully coated.
- Use your hands to gently press crumbs into the surface so they stick well.
- If you like an extra-thick coating, repeat the process: dip the ball lightly in water or milk, then roll in more crumbs.
Pro Tip: Double-coating creates an extra crunchy shell!
Step 4: Freeze until firm
- Place the coated ice cream balls onto the parchment-lined tray.
- Freeze for at least 2 hours, or until completely solid.
- For make-ahead prep, keep them frozen for up to 2 weeks in an airtight container.
Pro Tip: Keep the balls separated so they don’t freeze together.
Step 5: Air fry the ice cream
- Preheat your air fryer to 400°F (200°C). Preheating is important for that instant crisp.
- Place one or two ice cream balls into the basket (avoid overcrowding).
- Air fry for 2 minutes, or until the outside turns lightly golden and crisp. Do not exceed 3–4 minutes, or the ice cream may start melting.
- No need to flip—the air circulation crisps evenly on all sides.
Pro Tip: Place a small piece of parchment paper under the ice cream to prevent sticking.
Step 6: Serve immediately
- Transfer each air-fried ice cream ball to a bowl or dessert plate.
- Add your favorite toppings—drizzle with chocolate sauce, caramel, or honey. Top with whipped cream, sprinkles, or fresh fruit for extra flair.
Variations & Ideas
- Different coatings: Try cornflakes, Rice Krispies, crushed Oreos, shredded coconut, graham crackers, or a mix of nuts.
- Ice cream flavors: Chocolate, strawberry, or cookies-and-cream work beautifully.
- Nut lover’s twist: Mix chopped pecans, peanuts, or almonds with the crushed cereal for extra crunch.
- Tropical vibe: Roll in coconut flakes and serve with pineapple chunks.
- Party platter: Make mini 2-inch balls for bite-sized portions that are fun to share.
✨ Serving Tip: This dessert tastes best fresh out of the air fryer—hot on the outside, cold on the inside. Serve quickly for the full wow-factor.
