We go to Mexico every year for vacation, and Mexican Ice Cream is always a family favorite! This creamy, crunchy treat is a twist on the traditional deep-fried dessert.
Our recipe does not require frying and is fast and easy to prepare. It consists of vanilla ice cream, crushed Frosted Flakes cereal, cinnamon, and your preferred garnish.
Mexican Fired Ice Cream
Fried Mexican ice cream is a scoop of ice cream dipped in a cinnamon-sugar cornflake crust, then deep-fried for a quick blast of heat that creates a crispy shell around the cold, creamy center.
Despite its name, it originated in China but gained fame at Mexican restaurants in the US.
Mexican Ice Cream ingredients
- Vanilla ice cream
- Frosted corn flakes: Use your favorite of Frosted Flakes cereal brand. I chose Great Value brand for this recipe. You can use plain crushed cornflakes, Frosted Flakes, or Cinnamon Toast Crunch to create your crunchy coating.
- Ground cinnamon
- Honey (optional drizzle)
- Whipped topping (optional topping)
- Chocolate syrup (optional drizzle): You can substitute caramel topping for the chocolate syrup or lightly dust the whipped topping with ground cinnamon instead of drizzling with chocolate syrup.
- Maraschino cherries (optional topping)
How to make Mexican “Fried” Ice Cream
- Freeze Your Scoops: Place scoops of ice cream on a baking sheet and freezer for 1 hour.
- Coat The Ice Cream: Roll each scoop of ice cream in the cinnamon cereal mixture to thoroughly coat and place back into the freezer for 2 more hours.
Pro Tip: While rolling the ice cream, shape it into a more solid ball. - Serve: Drizzle with honey and garnish with whipped topping, chocolate syrup, and top with a maraschino cherry. Serve immediately. Enjoy!
Tips & Variations
- Cut The Calories: For a lighter version of this recipe, you can try replacing the full-fat frozen balls of ice cream with reduced-fat ice cream or even frozen yogurt.
- Tasty Toppings: Top your frozen treat with a drizzle of honey, whipped cream, chocolate syrup, caramel sauce, and a maraschino cherry.
- Wear plastic gloves when rolling the ice cream in the cereal coating to help prevent melting from the heat from your hands.
Proper storage
- To Store: Store any leftovers in an airtight container in the freezer for up to 2 days.
Common Questions
Yes, you can make your ice cream balls in advance. I like to keep the ice cream balls frozen and coat them with the crushed cereal just before serving. However, you can prepare them ahead of time and keep them covered in the freezer for 2 days. Wait to add any toppings until you’re ready to serve.
If left in the freezer for longer than 2 days, the frosted flakes can taste a bit stale. The longer the coated ice cream remains in the freezer, the less fresh it will taste.
Although traditionally made with vanilla ice cream, you can experiment with different flavors of ice cream. Just make sure that you choose a flavor that compliments the cinnamon.
Other Easy Mexican Inspired Recipes
- Sopapilla -Cinnamon Sugar Cheesecake Bars
- Sheet Pan Quesadillas
- Chicken Enchilada Bake
- Sheet Pan Fajitas
- Mexican Street Corn
- Cinnamon Sugar Cheesecake Bars
“Fried” Mexican Ice Cream Recipe
Ingredients
- 4 scoops vanilla ice cream (1 cup scoops)
- 3 cups crushed frosted corn flakes (your favorite brand – I chose Great Value)
- 1 teaspoon ground cinnamon
- 3 tablespoons 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 4 – 1 cup scoops of vanilla ice cream and place on the prepared baking sheet. (You can shape the scoops of ice cream into a ball but it is not necessary. You will be shaping the scoops more into a ball shape when you roll the scoops in the crushed frosted flakes)
- 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 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.
Jenn’s Notes
- To Store: Store any leftovers in an airtight container in the freezer for up to 2 days.
- You can substitute caramel topping for the chocolate syrup.
- You can lightly dust the whipped topping with ground cinnamon instead of drizzling with chocolate syrup.
- Feel free to wear plastic gloves when rolling the ice cream in the cereal coating to help prevent melting from the heat from your hands.
Could there be made ahead of time(night before) and be stored in freezer bags? I am wondering if there would be an issue with them keeping their shape.