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Delicious Mexican ice cream in various flavors and styles, including fried and dairy-free.

Mexican Ice Cream

A fun twist on traditional ice cream, this Mexican Ice Cream features a crunchy cinnamon coating that captures the essence of fried ice cream without the mess of deep frying.
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Prep Time 2 hours 30 minutes
Cook Time 10 minutes
Total Time 2 hours 40 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Mexican
Calories: 380
Ingredients Method Notes

Ingredients
  

Ice Cream Base
  • 4 scoops Vanilla ice cream (or your favorite flavor)
Crunchy Coating
  • 2 cups Cornflakes Crushed
  • 1 tablespoon Butter Melted
  • 1 teaspoon Cinnamon
  • 1 tablespoon Sugar White or light brown
  • 1 pinch Salt
Toppings
  • as desired Chocolate sauce
  • as desired Honey
  • as desired Caramel or dulce de leche
  • as desired Whipped cream
  • as desired Chopped nuts
  • as desired Sprinkles

Method
 

Preparation
  1. Scoop ice cream into firm balls and place them on a parchment lined plate or tray. Freeze until rock solid, at least 2 to 3 hours.
  2. Crush cornflakes and melt butter in a skillet. Add crushed cornflakes, cinnamon, sugar, and a pinch of salt. Stir for a few minutes until toasted and fragrant. Spread on a plate to cool completely.
Coating
  1. Roll each frozen ice cream ball in the cooled cornflake mixture, pressing gently to ensure it sticks. Optionally, freeze for an additional 10 minutes and roll again for a thicker coating.
  2. Return the coated ice cream balls to the freezer for at least 1 hour to set the coating.
Serving
  1. Drop the coated balls into a bowl, add toppings, and serve immediately.

Notes

For best results, freeze the ice cream balls longer if they are soft, and make sure the cornflake coating is completely cooled before use. Double coating can enhance crunchiness.