Mexican Fried Ice Cream is a delightful dessert that combines the contrasting textures of crispy and crunchy with smooth and creamy. Traditionally made by encasing a ball of vanilla ice cream in a crunchy coating made from crushed cornflakes or cookie crumbs mixed with cinnamon and sugar, it’s then quickly deep-fried to create a crispy outer layer while keeping the ice cream inside frozen. Once fried, it’s typically drizzled with honey, sprinkled with cinnamon sugar, and topped with whipped cream and sometimes a cherry for a decadent finish. The result is a heavenly dessert that tantalizes the taste buds with its warm, crunchy exterior and cold, creamy center, offering a delightful blend of flavors and textures
Ingredients:
4 (1 cup) scoops of vanilla ice cream
3 cups of crushed frosted cornflakes
1 teaspoon of ground cinnamon
3 tablespoons of honey (optional drizzle)
Canned whipped topping (optional topping)
Chocolate syrup (optional drizzle)
4 maraschino cherries (optional topping)
Directions:
Line a baking sheet with parchment paper and set it aside.
Scoop four 1-cup scoops of vanilla ice cream and place them on the prepared baking sheet.
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 it 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.
Prep Time: 15 minutes | Freezing Time: 3 hours | Total Time: 3 hours 15 minutes
Kcal: 827 kcal | Servings: 4 servings
