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Mexican Fried Ice Cream


  • Author: Munil

Description

Mexican Fried Ice Cream is a delicious and indulgent dessert that combines the cold, creamy texture of ice cream with a crispy, crunchy exterior. Typically found in Mexican and Tex-Mex restaurants, this dessert offers a delightful contrast of temperatures and textures. The ice cream is coated in a mixture of crushed cornflakes or cookies, flavored with cinnamon and sugar, then quickly fried to create a warm, crunchy shell without melting the ice cream inside. This recipe offers step-by-step instructions to help you recreate this beloved treat at home, with options for traditional deep frying or healthier baked and no-fry alternatives.


Ingredients

Scale
  • 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)

Instructions

Line a baking sheet with parchment paper and set it aside.
Scoop four 1-cup scoops of vanilla ice cream and place them on the prepared baking sheet.
Place the scooped ice cream in the freezer for 1 hour.
Add the ground cinnamon to the crushed frosted flakes and stir to combine.
Remove the scooped ice cream from the freezer.
Roll 1 scoop of the ice cream in the frosted flakes. While rolling the ice cream, shape it into a more solid ball. Once completely coated, place the ice cream back onto the parchment paper. Repeat the steps until all 4 scoops are completely coated. Place back into the freezer for 2 more hours.
Remove the coated ice cream just before serving. Drizzle 2 teaspoons of honey over each coated ice cream scoop. You can garnish the coated ice cream with canned whipped topping, drizzle with the chocolate syrup, and top with a maraschino cherry. Serve immediately.

Notes

  • Best Ice Cream to Use: Vanilla ice cream is a classic choice because of its simple flavor that pairs well with the sweet, cinnamon-sugar coating. However, feel free to experiment with other flavors like chocolate, caramel, or fruit-based ice creams for unique variations.
  • Freezing Tips: It’s essential to freeze the ice cream balls thoroughly before frying to prevent them from melting. After coating the ice cream, refreeze for at least 2 hours (or overnight) to ensure the coating sets and the ice cream stays solid during frying.
  • Coating Options: While crushed cornflakes are the traditional coating, you can switch it up by using crushed graham crackers, cookies (like Oreos), or even pretzels for a different flavor and texture.
  • Frying Tips: The frying process should be quick—around 10-15 seconds at a high temperature (375°F/190°C). This ensures that the exterior becomes crispy while the ice cream inside remains cold.
  • Healthier Options: For a lighter version, you can bake the coated ice cream balls in the oven or use an air fryer to achieve a crispy exterior without the added oil. Alternatively, skip the frying and make a “no-fry” version by simply coating the ice cream with crushed cornflakes or cookies.
  • Toppings: Mexican Fried Ice Cream is often served with whipped cream, chocolate or caramel sauce, and a dusting of cinnamon. Fresh fruit like strawberries, bananas, or even a drizzle of honey can elevate the dessert. Feel free to get creative with your favorite toppings!
  • Serving Suggestions: This dessert is perfect for special occasions or Mexican-themed meals. Serve it in individual bowls or glasses for a dramatic presentation, and consider pairing it with other Mexican desserts like churros or flan for a truly festive treat.