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
Scale
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.
