If you are craving an indulgent treat that brings a fiesta of flavors and textures in every bite, this Mexican Fried Ice Cream Recipe is exactly what you need. Imagine the creamy vanilla ice cream encased in a crispy, cinnamon-speckled cornflake crust, then drizzled with honey and topped with luscious whipped cream and cherries. It’s a delightful dance between cold and crunchy, sweet and spicy, creamy and crispy that captures the spirit of a traditional Mexican dessert with a fun and easy homemade twist.
Ingredients You’ll Need
This Mexican Fried Ice Cream Recipe relies on a few simple ingredients that work together to create a perfect balance of crunch, sweetness, and spice. Each component adds its own magic to texture or flavor, making this dessert both comforting and exciting.
- 4 (1 cup) scoops of vanilla ice cream: Choose a good-quality vanilla for that rich, creamy base that everyone loves.
- 3 cups of crushed frosted cornflakes: These provide the signature crispy coating with a touch of sweetness and a lovely golden color.
- 1 teaspoon of ground cinnamon: Adds a warm, spicy note that elevates the cornflake crust beautifully.
- 3 tablespoons of honey (optional drizzle): Offers a natural sweetness and glossy finish that pairs wonderfully with the cinnamon.
- Canned whipped topping (optional topping): Light and airy, it’s the perfect creamy complement to the crunchy exterior.
- Chocolate syrup (optional drizzle): Adds a decadent, rich flavor making the dessert even more irresistible.
- 4 maraschino cherries (optional topping): For that classic pop of color and subtle fruity kick on top.
How to Make Mexican Fried Ice Cream Recipe
Step 1: Prepare the Ice Cream Scoops
Begin by lining a baking sheet with parchment paper—you want something nonstick to keep your ice cream safe. Scoop four generous 1-cup portions of vanilla ice cream right onto the sheet. Pop them into the freezer for about an hour to firm up so they’re easier to handle and coat.
Step 2: Mix the Coating
While the ice cream firms up, mix your crushed frosted cornflakes with the ground cinnamon. This cinnamon not only adds flavor, but it also complements the cornflakes’ sweetness with a little zing. Stir them well so the spice is evenly distributed.
Step 3: Coat the Ice Cream
Remove the solidified ice cream scoops from the freezer one at a time to work quickly. Roll each scoop in your cinnamon-cornflake mixture, pressing gently to form a solid, crunchy shell. This step is crucial because the coating keeps the ice cream insulated and makes for that fantastic crisp bite.
Step 4: Freeze Again
Place your coated ice cream balls back onto the parchment-lined tray and freeze for at least two more hours. This extra freeze time ensures the crust is locked in place and the ice cream remains perfectly frozen inside when served.
Step 5: Add the Finishing Touches
Just before serving, take out your beautifully coated ice cream balls and drizzle each with about two teaspoons of honey. Then top with a swirl of canned whipped topping, a drizzle of chocolate syrup, and a cheerful maraschino cherry to complete your masterpiece.
How to Serve Mexican Fried Ice Cream Recipe
Garnishes
Garnishing Mexican Fried Ice Cream Recipe not only amps up the beauty but also the flavor and texture contrast. Classic garnishes such as whipped cream, chocolate syrup, and cherries add creaminess, chocolatey richness, and a burst of fruity sweetness with every bite. Feel free to sprinkle a little extra cinnamon or chopped nuts for extra flair.
Side Dishes
This dessert shines on its own, but if you want to serve sides, consider fresh fruit salad with tropical flavors like mango and pineapple or a small cup of cinnamon-spiced hot chocolate. These complement the cinnamon in the coating and refresh the palate between bites.
Creative Ways to Present
Get playful with your presentation by serving the Mexican Fried Ice Cream Recipe in clear glass bowls to showcase the crunchy coating, or place a scoop on a warm cinnamon sugar tortilla for a fun Tex-Mex twist. You can also layer it in parfait glasses with cinnamon sugar, honey drizzle, and crushed cornflakes for a visual and textural delight.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the freezer to keep that crispy coating intact and prevent ice crystals from forming on the ice cream. Eat within a couple of days for the best texture.
Freezing
You can prepare the coated ice cream balls ahead of time and freeze them for up to a week. Just make sure to keep them well covered, and freeze them on a tray before transferring to a container to avoid them sticking together.
Reheating
Since the dessert is best served frozen with a crunchy exterior, reheating is not recommended. Instead, allow it to soften slightly at room temperature for about 5 minutes before serving if the ice cream is too hard to enjoy immediately.
FAQs
Can I use a different type of ice cream?
Absolutely! While vanilla is traditional and highlights the cinnamon coating beautifully, feel free to experiment with flavors like cinnamon, chocolate, or even coffee to add your own twist.
How do I ensure the coating sticks well to the ice cream?
Freezing the scoops solid first is key. When rolling the ice cream in the cornflake mixture, press gently but firmly so the coating adheres well. The extra freezing after coating helps set the shell.
Is honey necessary in the recipe?
Honey adds a glossy sweetness that pairs wonderfully with cinnamon, but if you prefer, you can skip it or substitute maple syrup for a different flavor note.
Can I make Mexican Fried Ice Cream Recipe vegan?
Definitely! Use dairy-free or coconut-based ice cream and vegan-friendly coatings and toppings for a delicious plant-based spin on this classic dessert.
What can I do if I don’t have frosted cornflakes?
You can use regular cornflakes and add a bit more sugar to the coating mixture, or substitute crushed crispy cereal like Rice Krispies mixed with a touch of cinnamon and sugar to get a similar crunchy texture.
Final Thoughts
This Mexican Fried Ice Cream Recipe is a delightful way to impress family and friends with a homemade treat that feels both festive and comforting. The combination of creamy ice cream wrapped in a crunchy, cinnamon-spiced shell is a guaranteed crowd-pleaser. Once you try it, you’ll find yourself coming back to this irresistible dessert whenever you want a little sweet celebration at home.
Print
Mexican Fried Ice Cream Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 10 minutes
- Yield: 4 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Mexican
Description
This Mexican Fried Ice Cream recipe features creamy vanilla ice cream scoops coated in a crunchy cinnamon-spiced frosted cornflake crust. Frozen to perfection, these delightful ice cream balls are drizzled with honey and topped with whipped cream, chocolate syrup, and maraschino cherries for a deliciously indulgent treat that is perfect for dessert lovers craving a bit of crunch and sweetness.
Ingredients
Ice Cream
- 4 (1 cup) scoops of vanilla ice cream
Coating
- 3 cups of crushed frosted cornflakes
- 1 teaspoon of ground cinnamon
Toppings (Optional)
- 3 tablespoons of honey (optional drizzle)
- Canned whipped topping (optional topping)
- Chocolate syrup (optional drizzle)
- 4 maraschino cherries (optional topping)
Instructions
- Prepare baking sheet: Line a baking sheet with parchment paper and set it aside to prevent sticking and make cleanup easier.
- Scoop ice cream: Scoop four 1-cup portions of vanilla ice cream and place them on the prepared baking sheet for initial freezing.
- Freeze initial scoops: Place the sheet with the ice cream scoops into the freezer for 1 hour to firm up the ice cream before coating.
- Mix coating: In a bowl, combine the crushed frosted cornflakes with ground cinnamon and stir well to evenly distribute the spice in the coating.
- Remove ice cream: Take the scooped ice cream out of the freezer once firm to begin the coating process.
- Coat ice cream: Roll one ice cream scoop thoroughly in the cinnamon-coated crushed cornflakes. Shape it gently into a solid ball ensuring an even and complete coating. Place the coated ball back on the parchment-lined baking sheet. Repeat this step with all four scoops.
- Refreeze coated scoops: Return the coated ice cream balls to the freezer for an additional 2 hours to harden the coating and ice cream completely before serving.
- Serve and garnish: Just before serving, remove the coated ice cream balls from the freezer. Drizzle about 2 teaspoons of honey over each scoop, and garnish with canned whipped topping, a drizzle of chocolate syrup, and a maraschino cherry on top for a classic presentation. Serve immediately to enjoy the perfect balance of crunchy and creamy textures.
Notes
- Use a sturdy ice cream scoop to make handling and coating easier.
- Ensure ice cream is well frozen before coating to prevent melting during the process.
- Crushed frosted cornflakes can be substituted with crushed cornflakes or other cereals for different textures.
- For a dairy-free variation, use vegan ice cream and whipped topping.
- Serve immediately after garnishing to maintain the crispness of the coating.
- The cinnamon adds a warm spice flavor but can be adjusted or omitted based on preference.
