Go Back
–+ servings
Print Recipe

Mexican Fried Ice Cream

Mexican Fried Ice Cream is a traditional fried dessert with a crunchy cornflake coating. This version features a no-fry method that keeps the crust crispy without using oil.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings: 6
Calories: 126kcal
Author: Karin and Ken

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:

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.

Video

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.

Nutrition

Calories: 126kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 104mg | Potassium: 29mg | Fiber: 1g | Sugar: 8g | Vitamin A: 430IU | Vitamin C: 3mg | Calcium: 7mg | Iron: 4mg