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Ice cream for breakfast? Yes please!

February 6 is "Eat Ice Cream for Breakfast Day!" Here's a recipe to help you celebrate.
Credit: Kylee's Kitchen
Fried Ice Cream made by Kylee's Kitchen.

GRAND RAPIDS, Mich. — February 6 is Eat Ice Cream for Breakfast Day! What better way to celebrate than with a delicious ice cream recipe?

Kylee from the Kylee's Kitchen blog shows us how to make fried ice cream!

Credit: Kylee's Kitchen
Fried ice cream made by Kylee's Kitchen.

Easy “Fried” Ice Cream

Yield: 6 servings


  • 24 ounces Hudsonville's Limited Edition Cinnamon French Toast ice cream
  • 4 cups corn flakes cereal (or something similar)
  • 4 Tablespoons butter, melted
  • 2 Tablespoons granulated sugar
  • 2 teaspoons ground cinnamon
  • Optional toppings: honey, whipped cream, maraschino cherries


  • Preheat oven to 350 degrees Fahrenheit.
  • Line cupcake tin with plastic wrap. Scoop ice cream into 4-ounce balls (about 2.5 inches in diameter) and place scoops in cavities. Freeze until hard.
  • Pour cereal into plastic bag and crush with meat pounder or rolling pin.
  • Combine butter, sugar, and cinnamon in medium bowl. Stir in cereal crumbs.
  • Line baking sheet with parchment paper. Pour cereal mixture onto baking sheet and spread in even layer.
  • Place in oven and bake 10 minutes or until mixture is golden brown. Stir mixture every few minutes to ensure even baking.
  • Allow cereal to cool completely. Transfer to bowl.
  • Remove ice cream balls from freezer and roll in cereal mixture.
  • Place ice cream balls back in cupcake tin cavities and freeze until hard, about 30 minutes.
  • Before serving, drizzle with honey and garnish with whipped cream and maraschino cherries, if desired.

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