This Mexican Fried Ice Cream is the perfect no-fry dessert that's crunchy and creamy with every bite. The sugar in the coating caramelizes, adding texture and depth of flavor, making it taste just like the classic version. It's great for taco night, a potluck, or anytime since it's easy to make ahead!
Mexican Fried Ice Cream Recipe Essentials
- 🍽️ Course: Dessert
- ⏱️ Cooking Time: 1 hour 20 minutes (including freeze time)
- 🍴 Servings: 6
- 🍰 Flavor Profile: Sweet, creamy, crunchy with warm cinnamon notes
- 🍫 Best Served With: Chocolate syrup, whipped cream, honey, or caramel sauce
- 🧊 Make Ahead?: Yes, can be made up to 2 days ahead and kept frozen
Summarize and Save This Content On
I remember having fried ice cream at Chi-Chi's for the first time, and it completely inspired me to recreate my own version at home.
I love that this method skips the fryer, so there's no danger of hot oil and no stress about the ice cream melting too quickly. It's such a simple way to get that same delicious experience without all the hassle.
Some more tasty Mexican treats you should try are easy churros and cheesecake chimichangas.
Why You Will Love This Recipe
- It's easy to customize: There are several ways to customize this cinnamon cornflake ice cream dessert to make it your own.
- There's no deep-frying: Skip the oil and the mess with this recipe! I toast the crunchy coating in a skillet to get plenty of flavor and crunch for the ice cream.
- It's party-perfect: There's nothing better than celebrating a special occasion or a holiday with this Mexican no-fry fried ice cream.
Ingredients
Below are the most important components of this fried ice cream recipe. You can make it any time using common grocery store ingredients.
- Cornflakes: This is traditional for fried ice cream. If you have a food processor, use it! The finer the cereal is crushed, the better it sticks to the ice cream. Cornflakes make a great coating for savory recipes, too, like these breaded pork chops with cornflakes.
- Vanilla ice cream: Any brand of vanilla bean ice cream is perfect for this easy Mexican dessert recipe, as long as it's full-fat. The fat in the ice cream allows it to freeze harder and hold its shape better.
- Butter: Unsalted butter is ideal here. It allows the cinnamon flavor to be more pronounced. If you only have salted butter, it will work, but it will change the flavor of the dessert slightly.
- Sugar: This is key to getting fried ice cream without frying. White granulated sugar caramelizes in the skillet with the cornflakes and butter, giving the coating a fried flavor and texture.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Swap the cereal: Skip the added sugar and use other sweetened cereals like Frosted Flakes or even Cinnamon Toast Crunch for similar results. You can even try crushed graham crackers for a s'mores version.
- Swap the ice cream: Make this fried ice cream recipe using your favorite chocolate or cinnamon ice cream. I recommend this chocolate strawberry ice cream for a fun twist!
- Gluten-free: Swap the regular cornflakes for certified gluten-free cornflakes.
How to Make Fried Ice Cream
Before you get started on this ice cream dessert, allow your vanilla ice cream to soften slightly so it's easy enough to scoop into balls.
Step 1: Scoop and freeze the ice cream. Start by scooping 6 large balls of vanilla ice cream onto a baking tray and then placing them in the freezer for at least an hour or until they are nice and firm.
Step 2: Cook the cornflake mixture. Melt the butter in a skillet over medium heat and add the cornflakes, cinnamon, and sugar. Cook them for about 3-5 minutes to get them golden and toasted.
Step 3: Cool and coat the ice cream. After the cornflakes cool for 10-15 minutes, roll each ice cream ball in the coating and gently press it in so it sticks.
Step 4: Freeze, garnish, and serve. Put the fried ice cream balls back onto the baking sheet and into the freezer for another 30-60 minutes. Once firm, drizzle with chocolate, honey, or rhubarb sauce before serving.
Expert Tips
- Fully cool the coating: Allow the cornflake mixture to cool completely before adding it to the ice craeam. If it's still hot, the ice cream will turn into a melted mess.
- Press firmly so it sticks: When you coat the ice cream in the cornflake crust, press it firmly. This will help it stick to the ice cream the best.
- Chill the baking sheet: I like to throw it in the fridge or freezer to keep the ice cream cold while you're working on the recipe.
- Freezer directions: Keep balls of your coated ice cream tightly covered in plastic wrap and then in an airtight container for up to 2 days in the freezer.
I highly recommend this fried ice cream cake if you love Mexican-style fried ice cream.
Serving Suggestions
- Special occasions: Fried ice cream is the perfect dessert for celebrating Cinco de Mayo and birthdays, or for crowds at summer gatherings.
- Mexican dinners: Enjoy some ground beef enchiladas, pork asado or crockpot chicken nachos for dinner, and then make fried ice cream for dessert.
- More simple desserts: If you're looking for more easy, no-bake desserts to add to a dessert table, try pineapple cream cheese pie or a DIY ice cream bar.
Mexican Fried Ice Cream Recipe FAQs
Fried ice cream doesn't melt because it starts with very cold, firm scoops and a thick coating that acts as insulation during the quick fry. In traditional fried ice cream, that protective layer keeps the heat from reaching the center right away. In this no-fry version, it's even simpler. No heat ever touches the ice cream, and it stays in the freezer until you're ready to enjoy it.
To prevent the coating from falling off, make sure the ice cream is completely frozen solid before rolling. Firmly press the coating onto the surface rather than rolling it on loosely, because this helps it stick and form an even layer that holds together.
Sure! Prepare it up to 2 days ahead and keep it in the freezer. If you want to add toppings like a chocolate drizzle, wait until serving!
More Delicious Ice Cream Desserts
Do you like ice cream desserts? Here are some recipes you may also like to try
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Mexican Fried Ice Cream
Ingredients
- 6 large scoops vanilla bean ice cream I used Breyers Natural Vanilla
- 3 cups cornflakes cereal crushed
- 1 teaspoon ground cinnamon
- 3 tablespoons granulated sugar
- 3 tablespoons unsalted butter
Optional Toppings:
- Whipped cream
- Chocolate syrup
- Honey
- Maraschino cherries
- Caramel sauce
Instructions
- Line a baking sheet with parchment paper. Scoop the ice cream into 6 large balls and place them on the baking sheet. Freeze for at least 1 hour, or until very firm.
- In a large skillet over medium heat, melt the butter.
- Add the crushed cornflakes, sugar, and cinnamon. Cook for 3-4 minutes, stirring frequently, until the cereal becomes golden and toasted. Remove from heat and let cool completely, about 10-15 minutes.
- Once the coating mixture is cool, roll each frozen ice cream ball in the cornflake mixture, pressing gently so the coating sticks evenly. I like to use a large spoon to mold and press the crumbs into the balls, but you can also use your hands.
- Place the coated ice cream balls back onto the baking sheet and freeze again for 30-60 minutes to set the coating.
- When ready to serve, place each coated ice cream ball in a bowl. Drizzle with honey and chocolate syrup, then top with whipped cream and a cherry. Sprinkle with extra cinnamon if desired.
Notes
- To keep the coating from falling off, make sure the ice cream is frozen completely solid before rolling. Press the coating firmly onto the surface instead of rolling it on loosely because this helps it adhere better and creates an even layer that stays in place.
- Let the cornflake mixture cool completely before adding it to the ice cream. If it's still warm, it can cause the ice cream to melt quickly and lose its shape.
- I recommend keeping the baking sheet in the fridge or freezer to keep the ice cream cold while I work on the recipe.
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