Mexican Fried Ice Cream brings together the perfect combination of crispy, cinnamon-sugar-coated crunch and the cool, creamy texture of vanilla ice cream. The crispy cornflake coating, paired with drizzles of honey and chocolate syrup, creates a sensational treat that’s as fun to make as it is to eat. This delightful dessert is perfect for any occasion and will transport you straight to the vibrant flavors of Mexican cuisine.
Ingredients
4 (1 cup) scoops of vanilla ice cream
3 cups of crushed frosted cornflakes
1 teaspoon of ground cinnamon
3 tablespoons of honey (optional drizzle)
Canned whipped topping (optional topping)
Chocolate syrup (optional drizzle)
4 maraschino cherries (optional topping)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
I start by lining a baking sheet with parchment paper and setting it aside.
Next, I scoop four 1-cup scoops of vanilla ice cream and place them on the prepared baking sheet.
I then put the scooped ice cream in the freezer for about 1 hour to firm up.
While the ice cream is freezing, I add the ground cinnamon to the crushed frosted cornflakes and stir them together until well combined.
Once the ice cream is firm, I remove it from the freezer and carefully roll each scoop in the cinnamon-coated cornflakes, shaping it into a solid ball as I go. Once each scoop is completely coated, I place it back onto the parchment paper.
I repeat this process for all four scoops, then return the ice cream to the freezer for 2 more hours to set the coating.
Just before serving, I drizzle about 2 teaspoons of honey over each coated ice cream scoop.
For the finishing touch, I garnish with canned whipped topping, a drizzle of chocolate syrup, and top with a maraschino cherry.
I serve it immediately and enjoy!
Servings and Timing
Servings: 4 servings
Prep Time: 15 minutes
Freezing Time: 3 hours
Total Time: 3 hours 15 minutes
Variations
Chocolate Coating: If I want to add a chocolatey twist, I can coat the ice cream with chocolate chips or mini chocolate pieces mixed into the cornflakes.
Nutty Delight: I could also roll the ice cream in crushed nuts like almonds or pecans for an extra layer of flavor and crunch.
Fruit Flavored Ice Cream: For a different taste, I can switch out the vanilla ice cream for a fruit-flavored variety like strawberry or mango.
Coconut Twist: Adding shredded coconut to the cornflake mixture could bring a tropical flair to the dish.
Storage/Reheating
I recommend serving this dessert immediately after it's made, as it’s best enjoyed fresh. However, if I need to store leftovers, I can keep the coated ice cream scoops in an airtight container in the freezer for up to 1 week. To serve again, I can simply let it sit for a few minutes at room temperature to soften slightly before serving.
FAQs
Can I make this recipe ahead of time?
Yes! I often make the ice cream balls ahead of time, coat them, and freeze them. Just be sure to freeze them for at least 2 hours after coating.
Can I use a different type of ice cream for this recipe?
Absolutely! I like to experiment with different ice cream flavors like chocolate or strawberry, but vanilla works best to balance the crunchy coating and toppings.
What if I don’t have frosted cornflakes?
If frosted cornflakes aren’t available, I can use plain cornflakes and add a bit of sugar and cinnamon to achieve a similar sweetness.
Can I skip the toppings?
Yes, I can skip the honey, whipped cream, chocolate syrup, and cherries if I prefer a simpler version of this dessert. The ice cream itself is delicious enough!
Is this recipe suitable for people with food allergies?
It depends on the person’s allergies, but it can be made gluten-free or dairy-free by using appropriate ice cream and cornflake alternatives. Always double-check ingredient labels if anyone has specific allergies.
Conclusion
Mexican Fried Ice Cream is one of those indulgent desserts that will always leave me craving more. The crispy, cinnamon-coated cornflakes paired with the smooth vanilla ice cream create a contrast of textures and flavors that is hard to resist. Whether for a special occasion or a fun weeknight treat, this recipe is sure to impress. Don’t forget the finishing touches with honey, whipped cream, and chocolate syrup – they make all the difference.
Recipe:
Mexican Fried Ice Cream
- Total Time: 3 hours 15 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Indulge in the crispy, cinnamon-sugar-coated delight of Mexican Fried Ice Cream, combining the crunch of cornflakes with the creamy coolness of vanilla ice cream. This simple yet sensational dessert is drizzled with honey and chocolate syrup, and topped with whipped cream for a perfect treat. Easy to make and perfect for any occasion, this recipe will transport you to the vibrant flavors of Mexico!
Ingredients
4 (1 cup) scoops of vanilla ice cream
3 cups of crushed frosted cornflakes
1 teaspoon ground cinnamon
3 tablespoons honey (optional drizzle)
Canned whipped topping (optional topping)
Chocolate syrup (optional drizzle)
4 maraschino cherries (optional topping)
Instructions
- Line a baking sheet with parchment paper and set aside.
- Scoop four 1-cup scoops of vanilla ice cream onto the prepared baking sheet.
- Freeze the ice cream scoops for 1 hour to firm up.
- In a bowl, mix ground cinnamon into the crushed frosted cornflakes.
- Once the ice cream is firm, roll each scoop in the cinnamon-coated cornflakes, shaping into a solid ball.
- Return the coated ice cream scoops to the parchment paper and freeze for another 2 hours.
- Before serving, drizzle honey over each ice cream ball.
- Garnish with whipped topping, chocolate syrup, and a maraschino cherry.
- Serve immediately and enjoy!
Notes
If you prefer a different flavor, try strawberry or mango ice cream.
Add crushed nuts or chocolate chips for extra crunch and flavor.
Store leftovers in an airtight container in the freezer for up to 1 week.
- Prep Time: 15 minutes
- Freezing Time: 3 hours
- Category: Dessert
- Method: Freezing, Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 4 servings
- Calories: 827 kcal
