If you’ve ever wanted to bring a fun, irresistible twist to your dessert game, this Mexican Fried Ice Cream Recipe is exactly the kind of treat that will dazzle your taste buds and impress your friends. Combining crunchy, cinnamon-spiced coating with creamy, cold vanilla ice cream, this recipe creates an unforgettable contrast of textures and flavors that feels like a fiesta in every bite. Whether it’s a special occasion or just a craving for a unique sweet delight, this dish is sure to become one of your all-time favorites.
Ingredients You’ll Need
This Mexican Fried Ice Cream Recipe calls for a handful of simple ingredients that pack a lot of flavor and texture. Each one plays a crucial role, from the crispy coating to the creamy inside, making this dessert both easy and exciting to prepare.
- Vanilla ice cream: Choose a rich, creamy version for the perfect indulgence inside the crunchy shell.
- Crushed frosted cornflakes: These create the signature crispy crust, adding sweetness and crunch.
- Ground cinnamon: Mixed with the cornflakes, it adds warmth and a deep, spicy-sweet aroma.
- Honey (optional drizzle): A natural sweetener that adds a glossy finish and extra burst of flavor.
- Canned whipped topping (optional): Light and fluffy, it’s a wonderful complement to the fried ice cream.
- Chocolate syrup (optional drizzle): Adds a decadent, chocolaty punch.
- Maraschino cherries (optional topping): A bright and cheerful garnish to complete the presentation.
How to Make Mexican Fried Ice Cream Recipe
Step 1: Prepare the Ice Cream Scoops
Start by lining a baking sheet with parchment paper—this will make handling easier and keep everything clean. Scoop out four generous 1-cup portions of vanilla ice cream and place them on the sheet. Then pop the scoops into the freezer for about an hour so they firm up and are easier to handle during the coating process.
Step 2: Mix the Coating
While the ice cream chills, take your crushed frosted cornflakes and stir in the ground cinnamon. This blend is what gives your Mexican Fried Ice Cream Recipe that iconic crunch, sweet touch, and lovely spice. Make sure they’re evenly mixed so every scoop gets the perfect coating.
Step 3: Coat the Ice Cream
After the ice cream has frozen solid, remove it from the freezer and quickly roll each scoop into the cinnamon-cornflake mixture. Press gently so the flakes stick tightly to the ice cream and shape it into a neat ball. Place the coated scoops back on the parchment-lined tray and return them to the freezer for at least two more hours to ensure the coating sets firmly.
Step 4: Serve It Up
When it’s finally time to enjoy, pull the coated ice cream out of the freezer. Drizzle each scoop with a little honey, and top with a swirl of whipped cream, a drizzle of chocolate syrup, and a bright maraschino cherry. Serve immediately for that perfect contrast of crunch and creamy coolness.
How to Serve Mexican Fried Ice Cream Recipe
Garnishes
The toppings you choose will elevate your Mexican Fried Ice Cream Recipe from amazing to unforgettable. Whipped topping adds fluffy softness, while chocolate syrup enriches the flavor, and maraschino cherries give a pop of color and sweetness. These simple extras bring layers of taste and texture that make the dish feel extra special.
Side Dishes
This dessert pairs wonderfully with fresh tropical fruit like mango or pineapple, which complement the cinnamon and honey beautifully. Try serving it alongside a small fruit salad or even a few cinnamon sugar churros for a delightful Mexican-inspired feast.
Creative Ways to Present
To impress your guests, try serving these scoops in colorful Mexican-style bowls or on festive plates. A sprinkling of extra cinnamon or crushed nuts around the plate adds flair, and layering the dessert with warm caramel sauce can turn it into a stunning plated masterpiece. The Mexican Fried Ice Cream Recipe is as versatile as it is delicious!
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers—which is rare!—keep them tightly wrapped in plastic wrap or stored in an airtight container in your freezer. This will help preserve the crunchy coating and the creamy ice cream inside without frost buildup.
Freezing
The key to freezing this dessert is to keep the coating intact. Wrap each fried ice cream scoop individually in plastic wrap and freeze them on a tray before transferring to a container. This method prevents the scoops from sticking together so you can enjoy them later without losing any crunch.
Reheating
Because the magic of Mexican Fried Ice Cream Recipe lies in the contrast of cold and crunch, reheating isn’t recommended. Instead, allow the frozen treat to thaw just enough to enjoy soft ice cream with crisp coating, serving it straight from the freezer for best results.
FAQs
Can I use a different flavor of ice cream?
Absolutely! While vanilla is traditional, feel free to experiment with flavors like cinnamon, caramel, or even chocolate to add a new twist to your Mexican Fried Ice Cream Recipe.
How do I crush the cornflakes easily?
Place the cornflakes in a zip-top bag and gently crush them with a rolling pin or the back of a spoon. Be careful not to pulverize them—just enough to break down for an even coat.
Is it possible to fry the ice cream?
While this recipe uses a no-fry coating method, traditional Mexican Fried Ice Cream often involves quick deep frying. Rolling the ice cream in crushed cornflakes and freezing it well can mimic that crunchy effect without the extra steps.
Can I make this recipe vegan or dairy-free?
Yes! Swap out the vanilla ice cream for a plant-based alternative and check that your toppings and honey are vegan-friendly or use maple syrup instead. The crunchy coating remains just as delicious.
How long can I keep the coated ice cream in the freezer?
The coated ice cream is best enjoyed within 1 to 2 weeks for optimal freshness and texture. Proper wrapping will help prevent freezer burn.
Final Thoughts
There’s something genuinely magical about the crunchy outside and creamy inside of this Mexican Fried Ice Cream Recipe that makes it an irresistible treat to whip up anytime you want a little celebration. It’s simple enough for a midweek dessert but special enough for guests or parties. I can’t wait for you to try it and see just how easy and delightful this dessert can be!
Print
Mexican Fried Ice Cream Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 20 minutes
- Yield: 4 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Mexican
Description
Mexican Fried Ice Cream is a delightful dessert featuring creamy vanilla ice cream scoops coated in a crunchy cinnamon-spiced frosted cornflake crust. The coated ice cream is frozen again for a firm texture, then served with optional drizzles of honey and chocolate syrup, topped with whipped cream and a maraschino cherry for a classic, indulgent treat that combines cold and crispy textures.
Ingredients
Main Ingredients
- 4 (1 cup) scoops of vanilla ice cream
- 3 cups crushed frosted cornflakes
- 1 teaspoon ground cinnamon
Optional Toppings
- 3 tablespoons honey (optional drizzle)
- Canned whipped topping (optional)
- Chocolate syrup (optional drizzle)
- 4 maraschino cherries (optional topping)
Instructions
- Prepare the baking sheet: Line a baking sheet with parchment paper to prevent sticking and set it aside for later use.
- Scoop the ice cream: Scoop four 1-cup portions of vanilla ice cream and place them evenly spaced on the prepared baking sheet.
- Freeze the ice cream scoops: Place the scooped ice cream in the freezer for 1 hour to harden before coating.
- Mix coating ingredients: In a bowl, combine the ground cinnamon with the crushed frosted cornflakes and stir thoroughly to evenly distribute the cinnamon.
- Coat the ice cream scoops: Remove one scoop of ice cream from the freezer at a time, and gently roll it in the cinnamon-seasoned cornflakes. Shape into a solid ball ensuring an even and thick coating. Place the coated scoop back onto the parchment paper. Repeat for all four scoops.
- Freeze coated ice cream: Return the coated ice cream balls to the freezer for an additional 2 hours to fully set the crust.
- Serve: Just before serving, remove the coated ice cream balls from the freezer. Drizzle about 2 teaspoons of honey on each scoop, then top with canned whipped topping, chocolate syrup, and a maraschino cherry. Serve immediately to enjoy the crunchy exterior with the creamy interior.
Notes
- Ensure the ice cream scoops are well frozen before coating to prevent melting during rolling.
- Press the cornflake coating gently but firmly to help it adhere better to the ice cream.
- You can substitute frosted cornflakes with regular cornflakes or crushed cookies if preferred.
- Serve immediately after adding toppings to prevent the coating from softening.
- For a dairy-free version, use vegan ice cream and whipped topping alternatives.
