MEXICAN ICE CREAM

5

Share It if your Like it

MEXICAN ICE CREAM is the kind of dessert I crave when it is hot out, I want something fun, and I do not feel like baking a whole cake. You know that moment when you want ice cream, but plain scoops feel a little boring? This is my fix for that. It has the cold creamy center, plus a crunchy cinnamon coating that tastes like the best part of a churro. And the best news is you can get the fried ice cream vibe at home without a deep fryer or a big mess.

The Story Behind This Recipe

Hey, I’m Alexandraa! This MEXICAN ICE CREAM was built for busy nights: simple steps, reliable results, and flavor that makes people ask for seconds. MEXICAN ICE CREAM is the kind of dessert I crave when it is hot out, I want something fun, and I do not feel like baking…

Alexandraa

What is Fried Ice Cream?

Fried ice cream is basically a scoop of ice cream that is wrapped in a crunchy coating, then quickly fried so the outside gets golden while the inside stays frozen. It sounds impossible the first time you hear it, right? But restaurants pull it off by freezing the coated ice cream really solid, then giving it a super fast fry.

When most people say “Mexican fried ice cream,” they usually mean vanilla ice cream rolled in a sweet coating like crushed cornflakes with cinnamon and sugar, then topped with things like chocolate sauce, honey, or caramel. Some spots add whipped cream and a cherry, but my favorite finish is a drizzle of dulce de leche and a sprinkle of chopped nuts.

Also, quick side note: if you love ice cream desserts that feel a little extra, you might also like this buster bar ice cream cake. Different vibe, same “I cannot stop eating this” energy.

;

How to Make Fried Ice Cream without Frying!

This is the method I make at home when I want the crunchy coating but I do not want to deal with hot oil. It is more like a no fry Mexican ice cream trick, and it totally works for parties because you can prep it ahead.

What you will need

• Vanilla ice cream (or your favorite flavor)
• Cornflakes (classic crunch)
• Butter
• Cinnamon
• Sugar (white or light brown)
• Pinch of salt
• Toppings: chocolate sauce, honey, caramel or dulce de leche, whipped cream, chopped nuts, sprinkles

Simple directions

1) Scoop and freeze: Scoop ice cream into firm balls. Place them on a parchment lined plate or tray and freeze until rock solid, at least 2 to 3 hours. Overnight is even better if you are planning ahead.

2) Make the crunchy coating: Crush cornflakes (I do it in a zip bag with a rolling pin). Melt butter in a skillet, add cornflakes, cinnamon, sugar, and a tiny pinch of salt. Stir for a few minutes until toasted and smelling amazing. Then spread it on a plate to cool completely.

3) Coat the ice cream: Roll each frozen ball in the cooled cornflake mixture. Press gently so it sticks. If you want a thicker crunch, freeze the balls for 10 minutes and roll again for a second coat.

4) Freeze again: This step is what makes it feel like the real restaurant thing. Put the coated balls back in the freezer for at least 1 hour so the coating sets.

5) Serve fast: Drop one into a bowl, add toppings, and serve immediately.

If you are serving this after a cozy dinner night, I love pairing it with something homey like Amish sour cream cornbread. I know it sounds random, but sweet ice cream after a warm buttery slice is a pretty great ending.

Variations on the Recipe

Once you get the basic method down, you can tweak it a bunch of ways without stressing. This is where MEXICAN ICE CREAM gets fun, because you can match it to your mood or whatever is in your pantry.

Here are a few variations I actually make:

Chocolate lover version: Use chocolate ice cream and add mini chocolate chips to the crushed cereal coating. Finish with chocolate sauce and chopped peanuts.

Churro vibes: Add extra cinnamon and a little brown sugar to the coating, then drizzle with dulce de leche. If you have a tiny pinch of nutmeg, it makes the flavor warmer.

Tropical version: Use coconut or mango ice cream, and top with toasted coconut flakes and honey.

Spicy sweet version: Sprinkle a little chili powder into the coating or on top. Not a lot, just enough to make people go “wait, what is that?” in a good way.

If mint desserts are your thing, this one is not fried ice cream, but it scratches the same “cold and creamy with a treat factor” itch: mint chocolate chip ice cream cake.

“I made these for my kids and they thought I bought them from a restaurant. The crunchy coating stays crisp, and the cinnamon smell alone is worth it.”

Tips for the Perfect Mexican Fried Ice Cream

I have made this enough times to learn what actually helps. If you want that legit crunch with a frozen center, these little details matter.

Freeze longer than you think you need. The ice cream balls should feel super firm, not just “cold.” If they are soft, the coating gets messy fast.

Cool the coating completely. If the cornflake mix is even a little warm, it will melt the surface of your ice cream and you will get sticky patches instead of a clean crunch.

Double coat if you want restaurant crunch. One coat is good. Two coats is the “wow” level.

Work in small batches. I usually take out 2 or 3 ice cream balls at a time, coat them, then put them back. Keeping the rest in the freezer helps everything stay neat.

Choose toppings that pour fast. Warm sauces are amazing, but do not let them sit on the ice cream too long before serving or you will lose the crispiness.

Also, if you are looking for a cute drink pairing, iced coffee with a little something extra is so good with sweet desserts. This Baileys with coffee ice cubes idea is a fun one for adults when you want a treat night at home.

Common Mistakes to Avoid

I have done all of these at least once, so learn from my mistakes and save your ice cream.

Mistake 1: Not freezing long enough. This is the big one. If the center is not solid, it will melt while you are rolling it and your coating will slide right off.

Mistake 2: Using a warm coating. Toasted cornflakes smell incredible, but you have to let them cool fully. I usually spread them out so they cool faster.

Mistake 3: Crushing the cereal too fine. If it turns into dust, you lose the crunchy texture. Aim for small flakes, not powder.

Mistake 4: Serving too slowly. Once it is topped, it is showtime. Build it, snap a quick photo if you want, then eat.

Mistake 5: Skipping the pinch of salt. It sounds tiny, but it keeps the coating from tasting flat. Sweet plus a little salt is the whole reason snacks taste so good.

Common Questions

Q: What is the best ice cream flavor for this?
A: Vanilla is the classic, and it lets the cinnamon crunch shine. But chocolate, coffee, and caramel are all great too.

Q: Can I make these ahead of time?
A: Yes. Coat the ice cream balls and freeze them in an airtight container for up to a week. Put parchment between layers so they do not stick.

Q: What can I use instead of cornflakes?
A: Crushed vanilla wafers, toasted oats, or even crushed cinnamon cereal work. Cornflakes give the most classic restaurant crunch.

Q: How do I keep the coating crunchy?
A: Make sure the coating is fully cooled, double coat if you can, and serve right after adding sauces.

Q: Is this really MEXICAN ICE CREAM?
A: It is the popular Mexican restaurant style fried ice cream flavor profile, cinnamon, crunchy coating, and fun toppings. This home version skips the actual frying but keeps the vibe.

A sweet little wrap up

If you want a dessert that feels exciting but is honestly pretty simple, this is it. MEXICAN ICE CREAM with that crunchy cinnamon coating is one of those treats that makes people smile as soon as they crack into it. Freeze well, cool your coating, and do not overthink it. If you want to compare methods, check out Easy Mexican “Fried” Ice Cream Recipe – Amigos and Mexican Fried Ice Cream Recipe – Mom Foodie for more inspiration. Now go clear a little freezer space and make a batch, you are going to love this one.