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
Scale
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.
