Mexican Fried Ice Cream

Mexican Fried Ice Cream

Crunchy Cinnamon-Coated Mexican Ice Cream Delight


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)


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