No-Fry Fried Ice Cream Recipe

June 25, 2024•Natalie Hartzheim

Craving fried ice cream without the hassle? Try this No-Fry Fried Ice Cream recipe featuring Jackson's Sea Salt Sweet Potato Chips! This unique dessert combines creamy vanilla ice cream with the savory, crispy twist of sweet potato chips, offering a deliciously unexpected treat. Perfect for any occasion, this easy-to-make dessert is sure to impress. Ready to indulge in this crowd pleaser? Let's dive into the recipe!

The Recipe

Ingredients:

1 bag of Jackson's Sea Salt Sweet Potato Chips
2 tbsp unsalted butter, melted
1 tsp ground cinnamon
2 tbsp brown sugar
1 pint vanilla ice cream
Your favorite toppings: chocolate sauce, caramel sauce, whipped cream, cherries

Directions:

Step 1: Scoop the vanilla ice cream into balls and place them on a baking sheet lined with parchment paper. Freeze the ice cream balls for at least 1 hour, or until they are very firm.

Step 2: Crush the Jackson's Sea Salt Sweet Potato Chips into fine crumbs and place them in a medium bowl.

Step 3: Add the ground cinnamon and brown sugar to the crushed chips and mix well.

Step 4: Pour the melted butter over the chip mixture and stir until the crumbs are evenly coated.

Step 5: Once the ice cream balls are firm, roll each one in the sweet potato chip mixture, pressing gently to ensure the crumbs stick well.

Step 6: Place the coated ice cream balls back on the baking sheet and freeze for an additional 30 minutes to firm up.

Step 7: Remove the coated ice cream balls from the freezer and immediately drizzle with your favorite toppings.

Step 8: Serve immediately and enjoy your no-fry sweet potato chip ice cream balls!

About the author

Natalie Hartzheim

Jackson's Snack Team

Jackson's is dedicated to smarter snacking with ingredients we can all feel good about. This author loves sharing snack ideas and product knowledge for everyday cravings.

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Discover the wonders and benefits of avocado oil kettle chips

June 3, 2026

Why Avocado Oil Kettle Chips are Taking Over

Avocado oil kettle chips are having a serious moment, and honestly, it's well-deserved. Real potatoes or sweet potatoes, kettle-cooked in avocado oil, and finished with bold seasoning. That's the formula, and it delivers every single time. In this article, we're breaking down what avocado oil kettle chips are all about, why the oil choice matters when it comes to flavor and cooking, and what makes these chips a feel good snacking choice for so many different lifestyles. What are avocado oil kettle chips? The process is pretty straightforward. Potatoes or sweet potatoes are sliced thin, washed to remove excess starch, and then cooked in a kettle filled with hot avocado oil. That kettle-cooking method is what gives these chips their signature crunch and rich, satisfying flavor. It's a slower, more hands-on process than continuous conveyor-belt frying, and the difference in texture is noticeable from your very first bite. 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Many seed oils commonly used in snacks are high in polyunsaturated fats, which are more prone to oxidation during high-heat cooking. Research suggests that oils high in polyunsaturated fats can be more susceptible to breaking down under heat, which can affect flavor and quality. Avocado oil's higher monounsaturated fat content helps it hold up better during the cooking process. It's rich in monounsaturated fats Avocado oil is high in monounsaturated fats, the same type of fat found in olive oil. This is part of what gives avocado oil its reputation as a cooking oil worth seeking out. The flavor is genuinely different Avocado oil has a clean, lightly buttery taste that doesn't overpower the chip. It lets the potato flavor and seasonings come through. If you've ever eaten a chip that tasted greasy or had a lingering, slightly off aftertaste, that's often the oil. With avocado oil, you get a fresh, satisfying crunch without the heaviness. 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June 2, 2026

Avocado Oil vs Tallow: Making the Best Choice for You

If you have spent any time reading ingredient labels or following food conversations online, you have probably noticed two fats coming up again and again: avocado oil and beef tallow. Both have deep roots in traditional cooking, both handle high heat well, and both have passionate fans. So what actually sets them apart? We are big believers in knowing what goes into your food. Whether you are cooking at home or reaching for a bag of chips, understanding your ingredients is part of feel good snacking. Let us break down these two fats side by side so you can make the choice that fits your lifestyle. The lowdown on beef tallow Beef tallow is rendered beef fat, and it has been a staple in kitchens for centuries. Long before industrially processed cooking oils became the norm, tallow was the go-to fat for frying, roasting, and baking. It has made a comeback in recent years, and for good reason. 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If you are curious about how avocado oil stacks up against other common cooking oils, check out our breakdown of avocado oil for another perspective. Which fat is right for you? Both beef tallow and avocado oil are time-tested cooking fats with real culinary merit. The one that makes sense for your kitchen depends on a few things: Your dietary preferences, whether omnivore, vegan, paleo, or something else entirely The flavor profile you are going for, bold and beefy versus light and neutral The cooking method you are using and what heat stability you need There is no single right answer for every person or every dish. What we do know is that for snacking, avocado oil hits every mark we care about: flavor that lets real ingredients shine, stability for a satisfying crunch, and a fit for nearly every lifestyle. The bottom line Avocado oil and beef tallow are both genuinely interesting fats with long histories in the kitchen. 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