Mexican Fried Ice Cream Recipe
Mexican Fried Ice Cream Recipe is a fun and tasty dessert. It is crispy outside and cold inside. Many people love it at Mexican restaurants.
Ingredients
- 6 large scoops vanilla ice cream
- 3 cups cornflakes crushed
- 1 teaspoon ground cinnamon
- 2 tablespoons sugar
- 2 tablespoons unsalted butter
- Honey or chocolate syrup for topping
- Whipped cream for topping
- Maraschino cherries for garnish
Instructions
Scoop the Ice Cream
- Scoop 6 large balls of vanilla ice cream. Place them on a tray lined with parchment paper. Freeze for at least 3 hours until very firm and solid.
Crush the Cornflakes
- Put cornflakes in a zip bag. Crush with a rolling pin until fine crumbs form. Do not crush too much. You want small crunchy pieces.
Toast the Coating
- Melt butter in a frying pan over medium heat. Add crushed cornflakes, sugar, and cinnamon. Stir for 3–4 minutes until golden and fragrant. Cool completely.
Coat the Ice Cream
- Remove frozen ice cream balls from freezer. Roll each ball in the cooled cornflake mixture. Press gently so coating sticks well on all sides.
Freeze Again
- Wrap each coated ice cream ball in plastic wrap. Freeze again for at least 1 hour. This step keeps the shape firm before serving.
Serve and Garnish
- Place each ball in a serving bowl. Drizzle honey or chocolate syrup on top. Add whipped cream and a cherry. Serve immediately and enjoy.
Notes
- Freeze ice cream balls very well before coating.
- Cool the cornflake mixture before using it.
- Work quickly to prevent melting.
- Use gloves if your hands are warm.
- Keep dessert in freezer until ready to serve.