Dreamy Mexican Fried Ice Cream Recipe: Sweet Fiesta in a Bowl

Creamy, crispy mexican fried ice cream brings together a delightful dance of textures that will surprise you.

Chefs have long celebrated this dessert as a playful twist on traditional treats.

Cool vanilla scoops wrapped in a golden, crunchy exterior create a magical contrast of temperatures.

Cinnamon and cornflake coating adds an unexpected crunch that makes each bite memorable.

Sweet and rich flavors merge in a dessert that feels both comforting and exciting.

Dessert enthusiasts will adore how simple ingredients transform into something extraordinary.

You can easily recreate this restaurant-style favorite right in your own kitchen and impress everyone around the table.

Why Mexican Fried Ice Cream Is A Fun Dessert Twist

• Quickly Transform Dessert: Create a restaurant-style treat at home with minimal kitchen skills required.
• Crowd-Pleasing Texture Sensation: Enjoy the magical contrast between hot, crispy exterior and cold, creamy ice cream center that delights every single bite.
• Customizable Flavor Adventure: Experiment with different ice cream flavors, spice blends, and topping combinations to match personal preferences or special occasions.
• Impressive Presentation Magic: Deliver a stunning dessert that looks professionally crafted but actually takes minimal culinary expertise to prepare.

Mexican Fried Ice Cream Ingredients Guide

• Vanilla Ice Cream: A smooth, creamy frozen dessert that serves as the core of this crispy treat.

• Corn Flakes, Cinnamon: A crunchy and aromatic mixture that provides a delightful crisp exterior and warm spice flavor.

• Vegetable Oil: A neutral oil used for achieving a golden, crispy exterior.
• Honey: A natural sweetener that adds a glossy and rich finish to the dessert.
• Chocolate Sauce, Caramel Sauce: Decadent sauces that enhance the dessert's sweetness and visual appeal.
• Whipped Cream: A light, airy topping that adds a soft contrast to the crispy exterior.

How To Make Mexican Fried Ice Cream At Home

Step 1: Prepare Ice Cream Spheres

Shape vanilla ice cream into tight, compact balls using your hands. Work swiftly to prevent melting. Place the formed spheres in the freezer for 2 hours to ensure they become rock-solid.

Step 2: Create Crunchy Coating

Pulverize corn flakes into fine, uniform crumbs. Blend thoroughly with ground cinnamon to develop a fragrant and textured outer layer.

Step 3: Coat Ice Cream Balls

Remove ice cream spheres from freezer. Roll each ball carefully through the cinnamon-corn flake mixture, ensuring complete and even coverage.

Step 4: Freeze Coated Spheres

Return the coated ice cream balls to the freezer for 30 minutes. This helps solidify the crust and prevents rapid melting during frying.

Step 5: Heat Cooking Oil

Warm vegetable oil in a deep skillet until it reaches 375°F. Maintain a consistent temperature for perfect frying results.

Step 6: Fry Ice Cream

Gently lower each coated ice cream sphere into the hot oil. Fry for 10-15 seconds until the exterior turns golden brown and develops a crispy texture.

Step 7: Drain Excess Oil

Extract the fried ice cream using a slotted spoon. Allow excess oil to drip off completely.

Step 8: Add Sweet Drizzle

Cascade warm honey over the hot, crispy spheres. This enhances the sweetness and creates a glossy, appetizing finish.

Step 9: Create Decorative Topping

Artfully drizzle chocolate and caramel sauces over the fried ice cream. Use a zigzag motion for an elegant presentation.

Step 10: Final Garnish

Crown each dessert with a delicate dollop of whipped cream. Serve immediately while the treat remains warm and wonderfully crisp.

Helpful Tips For Mexican Fried Ice Cream

• Freeze Quickly: Shape ice cream balls swiftly to prevent melting, using cold hands and working in a chilled environment.
• Crush Perfectly: Grind corn flakes into uniform, fine crumbs for an even, crispy coating that adheres smoothly to ice cream.
• Coat Thoroughly: Roll ice cream spheres completely in cinnamon-corn flake mixture, ensuring full and consistent coverage for maximum crunch.
• Fry Precisely: Maintain oil temperature at 375°F and fry each ball for exactly 10-15 seconds to achieve a golden, crispy exterior without melting the ice cream.
• Serve Immediately: Drizzle with warm honey and sauces, top with whipped cream, and serve right away to enjoy the contrast between hot, crispy shell and cold, creamy center.

Mexican Fried Ice Cream Flavor Ideas

• Gluten-Free Version: Replace corn flakes with crushed gluten-free rice cereal or almond flour for a celiac-friendly coating that maintains crispy texture and flavor.
• Vegan Alternative: Swap dairy vanilla ice cream with coconut or almond milk-based frozen dessert, using plant-based cinnamon coating and vegetable oil for frying.
• Nutty Crunch Variation: Mix ground almonds or pecans into corn flake crumbs for added protein and rich, toasted flavor profile in the coating mixture.
• Tropical Fusion Style: Incorporate shredded coconut into crust and drizzle with passion fruit or mango sauce instead of traditional chocolate and caramel toppings.

Tasty Matches For Mexican Fried Ice Cream

• Pair Sweet Cinnamon Warmth: Serve fried ice cream alongside a steaming mug of Mexican hot chocolate, which complements the dessert's warm cinnamon notes and provides a rich, velvety contrast.
• Create Spiced Beverage Balance: Select a chilled horchata that echoes the cinnamon undertones while offering a cool, refreshing counterpoint to the crispy, hot dessert.
• Enhance Dessert Depth: Drizzle a small shot of aged tequila or Mexican coffee liqueur near the plate, allowing guests to experience a sophisticated flavor interaction with the sweet, crunchy treat.
• Highlight Textural Contrast: Accompany the dish with a light, crisp almond biscotti or cinnamon shortbread cookie to provide additional crunch and complement the ice cream's creamy interior.

How To Store Mexican Fried Ice Cream The Right Way

• Wrap each fried ice cream ball individually in plastic wrap, then place inside an airtight container. Keep frozen for up to 3 days, maintaining crispy texture and preventing freezer burn.
• Transfer wrapped balls to heavy-duty freezer bags, removing excess air. Store at 0°F for maximum 2 weeks without compromising flavor or structural integrity.
• Preheat air fryer to 375°F, place frozen fried ice cream directly into basket. Cook for 30-45 seconds until exterior becomes golden and crispy again, ensuring interior remains cold and creamy.
• Position frozen fried ice cream on parchment-lined baking sheet.

Mexican Fried Ice Cream FAQ Guide

• How do I prevent the ice cream from melting during preparation?

Work extremely quickly when shaping the ice cream spheres. Use cold hands or wear food-safe gloves, and immediately return shaped balls to the freezer for 2 hours to maintain firmness.

• Why is it important to crush corn flakes finely?

Fine, uniform corn flake crumbs create a more even, crispy coating that adheres better to the ice cream surface. Smaller crumbs ensure complete coverage and a smoother texture when fried.

• What's the key to achieving a perfect golden-brown crust?

Maintain oil temperature at exactly 375°F and fry each ice cream ball for only 10-15 seconds. This brief frying time creates a crispy exterior while keeping the inside frozen and creamy.

Mexican Fried Ice Cream Recipe

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4.5 from 21 reviews

• Total Time: 2 hours 30 minutes
• Yield: 2 1x

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Description

Mexican fried ice cream delivers a crispy carnival delight that dances between hot and cold sensations. Crunchy golden exterior gives way to creamy vanilla center, inviting you to savor this playful dessert that celebrates sweet Mexican culinary traditions.

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Ingredients

Scale 1x2x3x

main ingredients:

• 2 scoops vanilla ice cream
• 1 cup corn flakes
• 1/4 cup cinnamon

supplementary ingredients:

• 2 tbsp honey
• 1 tbsp butter

coating and garnish:

• 1/4 cup vegetable oil
• 1 tbsp chocolate sauce
• 1 tbsp caramel sauce
• 2 tbsp whipped cream

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Instructions

1. Shape frozen vanilla ice cream into compact, tight spheres using your hands, working quickly to prevent melting. Immediately return balls to freezer for 2 hours to ensure firm structure.
2. Crush corn flakes into fine, uniform crumbs, then mix thoroughly with ground cinnamon to create a fragrant, textured coating mixture.
3. Remove ice cream spheres from freezer and roll each ball meticulously through the cinnamon-corn flake mixture, ensuring complete and even coverage.
4. Place coated ice cream balls back into freezer for an additional 30 minutes to solidify the crust and prevent premature melting.
5. Heat vegetable oil in a deep skillet to 375°F, maintaining a consistent temperature for optimal frying results.
6. Carefully lower each coated ice cream sphere into hot oil, frying for precisely 10-15 seconds until exterior turns golden brown and crispy.
7. Immediately remove fried ice cream using a slotted spoon, allowing excess oil to drain completely.
8. Drizzle warm honey over the hot, crispy spheres to enhance sweetness and create a glossy finish.
9. Plate the fried ice cream and generously top with chocolate and caramel sauces, creating an artistic zigzag pattern.
10. Finish by crowning each dessert with a delicate dollop of whipped cream and serve immediately while still warm and crisp.

Notes

• Quickly form ice cream balls using cold hands to prevent rapid melting, ensuring a compact and sturdy shape before freezing.
• Select corn flakes with consistent texture for even coating, guaranteeing a uniform and crispy exterior when fried.
• Keep oil temperature precisely at 375°F for perfect golden-brown crust without compromising the ice cream’s internal temperature.
• Consider alternative coating options like crushed graham crackers or toasted coconut for diverse flavor profiles and dietary adaptations.

• Prep Time: 2 hours 30 minutes
• Cook Time: 10-15 seconds
• Category: Desserts, Snacks
• Method: Frying
• Cuisine: Mexican

Nutrition

• Serving Size: 2
• Calories: 560
• Sugar: 42g
• Sodium: 210mg
• Fat: 34g
• Saturated Fat: 10g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 62g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 40mg