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
