By Bring Mexican Fried Ice Cream to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Mexican Fried Ice Cream captures the essence of desserts|ice cream while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Mexican Fried Ice Cream becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
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)
PREPARATION STEPS
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
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
