Description
Easy Mexican Fried Ice Cream is a fun and crunchy dessert featuring creamy ice cream rolled in a sweet, buttery cornflake coating—no deep-frying required—making it a perfect treat with less mess.
Ingredients
Units
Scale
- 1 quart vanilla ice cream
- 3 cups cornflakes, crushed
- 1/2 cup sweetened shredded coconut (optional)
- 1/2 cup unsalted butter
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- Honey or chocolate sauce, for drizzling
- Whipped cream and maraschino cherries, for garnish (optional)
Instructions
- Line a baking sheet with parchment paper. Scoop ice cream into 6–8 balls and freeze until very firm, at least 1 hour.
- In a large skillet over medium heat, melt butter. Add crushed cornflakes, coconut (if using), sugar, and cinnamon. Cook, stirring constantly, until golden and fragrant, about 3–5 minutes. Let cool completely.
- Roll each frozen ice cream ball in the cooled cornflake mixture, pressing gently to adhere.
- Return coated ice cream balls to the freezer for at least 30 minutes before serving.
- Serve with a drizzle of honey or chocolate sauce, topped with whipped cream and a cherry if desired.
Notes
- Make sure ice cream is frozen solid to prevent melting during coating.
- Try flavored cornflakes or omit coconut based on preference.
- Can be prepared a day ahead and kept frozen until ready to serve.
Nutrition
- Serving Size: 1 ball
- Calories: 320
- Sugar: 20g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg