If you have a sweet tooth and love a little crunch with your creamy treat, then you are going to absolutely adore this Mexican Fried Ice Cream Recipe. This delightful dessert combines cold, velvety vanilla ice cream with a crispy cinnamon-spiced cornflake coating and a quick deep-fry that creates a warm, crunchy shell around the cold center. It’s like a carnival of textures and flavors in every bite—a showstopper for any dinner party and a guaranteed crowd-pleaser that will leave everyone asking for seconds. Trust me, this recipe will have you hooked from the very first forkful.
Ingredients You’ll Need
The magic of this Mexican Fried Ice Cream Recipe lies in its simple, straightforward ingredients. Each component plays a crucial role in balancing texture, flavor, and visual appeal, making the final dish irresistible.
- Vanilla ice cream: The creamy core that melts in your mouth, so pick a high-quality one for the best flavor and smoothness.
- Crushed cornflakes cereal: Provides the essential crunch and a subtle corn flavor that perfectly contrasts the creamy ice cream.
- Ground cinnamon: Adds warmth and a fragrant spice that enhances the sweetness and brings the coatings to life.
- Granulated sugar: Gives just the right touch of extra sweetness to the crunchy coating.
- Vegetable oil: The frying medium that crisps the exterior quickly without overpowering any flavors.
- Whipped cream: A light, airy topping that complements the rich fried coating.
- Honey or chocolate sauce: Provides a luscious drizzle to amp up the dessert’s flavor and visual appeal.
- Maraschino cherries (optional): Adds a pop of color and a classic finishing touch that feels celebratory.
How to Make Mexican Fried Ice Cream Recipe
Step 1: Freeze the Ice Cream Balls
Begin by scooping your vanilla ice cream into four large, firm balls. Place them on a parchment-lined baking sheet to keep them from sticking and freeze them for at least one hour until they become rock solid. This initial freeze is crucial because a well-frozen core prevents the ice cream from melting during frying.
Step 2: Prepare the Crunchy Coating
While your ice cream is chilling, mix the crushed cornflakes with ground cinnamon and granulated sugar in a shallow bowl. This blend will create the signature crispy cinnamon-sweet crust that makes this Mexican Fried Ice Cream Recipe so special.
Step 3: Coat the Ice Cream
Once the ice cream balls are firm, roll each one gently but thoroughly in the cornflake mixture. To build up a thicker, sturdier crust, repeat this step one more time. After coating, pop the balls back in the freezer for another hour or two to let everything freeze solid again and ensure the coating sticks well.
Step 4: Fry to Golden Perfection
Heat your vegetable oil to 375°F (190°C) in a deep saucepan, which is the perfect temperature for a fast fry that crisps the coating without melting the ice cream inside. Using a slotted spoon, carefully lower one coated ice cream ball at a time into the hot oil. Fry each for about 10 seconds or just until the coating turns golden brown. Remove immediately and let drain briefly on paper towels to get rid of any excess oil.
How to Serve Mexican Fried Ice Cream Recipe
Garnishes
Top each fried ice cream ball with a generous dollop of whipped cream to add creamy lightness. A drizzle of honey or chocolate sauce brings in extra flavor and visual appeal, while a bright red maraschino cherry adds a nostalgic and festive finish. These simple touches turn a delicious dessert into a real showstopper.
Side Dishes
This dessert shines on its own, but you can also serve it alongside fresh fruit like sliced mango or berries to add a fresh contrast. Another fun side is a small scoop of complementary flavored ice cream, such as cinnamon or chile-infused varieties, to create a flavor adventure with every bite.
Creative Ways to Present
For a playful party presentation, serve each fried ice cream ball in a colorful mini bowl or on a festive plate with a sprinkle of extra crushed cornflakes around it. You can even experiment with shaped scoops or different ice cream flavors for a creative twist and to impress your guests with your flair for fun.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, keep the coated ice cream balls tightly covered in an airtight container in the freezer. This prevents freezer burn and keeps the coating crisp for your next indulgence.
Freezing
You can prepare and freeze the coated ice cream balls well in advance, making this Mexican Fried Ice Cream Recipe perfect for busy schedules or last-minute entertaining. Just be sure to freeze them until rock solid before frying for the best results.
Reheating
This dessert is best eaten immediately after frying when the coating is warm and crunchy, and the inside is icy cold. Reheating fried ice cream is not recommended as it will melt and lose its signature contrast. Instead, prepare fresh batches whenever possible to enjoy it at its best.
FAQs
Can I use other flavors of ice cream for this recipe?
Absolutely! While vanilla is classic, you can experiment with cinnamon, caramel, or even chocolate ice cream to add your own twist. Just make sure the ice cream is very firm before frying to hold up well.
Why does the ice cream need to be so frozen before frying?
The freezing step is key because it ensures the ice cream stays solid while the outer coating crisps quickly in hot oil without melting the inside.
Can I bake the coated ice cream instead of frying?
Frying is essential for that crispy and golden exterior. Baking won’t give the same texture, so for an authentic Mexican Fried Ice Cream Recipe experience, frying is the way to go.
Is it okay to use oil other than vegetable oil?
Vegetable oil is preferred because it has a neutral flavor and a high smoke point, making it great for frying. You can use other neutral oils like canola or peanut oil, but avoid oils with strong flavors.
How do I prevent the coating from falling off?
Press the coating firmly onto the ice cream balls and freeze again after coating. This helps the crust adhere well and hold together during frying.
Final Thoughts
This Mexican Fried Ice Cream Recipe is one of those rare desserts that excites your palate and impresses your guests without demanding hours in the kitchen. Its marriage of cold creamy ice cream and warm crunchy coating is pure magic, and once you try making it yourself, you’ll see why it’s a beloved favorite. So grab your ingredients, warm up that oil, and prepare for a delicious adventure that’s as fun to make as it is to eat!
Print
Mexican Fried Ice Cream Recipe
- Prep Time: 15 minutes
- Cook Time: 1 minute
- Total Time: 3 hours
- Yield: 4 servings 1x
- Category: Dessert
- Method: Frying
- Cuisine: Mexican-American
- Diet: Vegetarian
Description
Mexican Fried Ice Cream is a delightful dessert featuring creamy vanilla ice cream coated in a crispy cinnamon-sugar cornflake crust, quickly deep-fried to create a warm, crunchy shell while keeping the ice cream inside perfectly frozen. Served with whipped cream and drizzles of honey or chocolate sauce, this indulgent treat offers a fun and impressive way to enjoy ice cream at gatherings or special occasions.
Ingredients
Ice Cream Base
- 4 large scoops vanilla ice cream
Coating
- 2 cups crushed cornflakes cereal
- 1 teaspoon ground cinnamon
- 2 tablespoons granulated sugar
For Frying and Serving
- 2 cups vegetable oil (for frying)
- Whipped cream (for topping)
- Honey or chocolate sauce (for drizzling)
- Maraschino cherries (optional)
Instructions
- Freeze the Ice Cream Balls: Line a baking sheet with parchment paper. Scoop the ice cream into 4 firm balls and place them on the baking sheet. Freeze for at least 1 hour or until very solid to ensure the ice cream holds its shape during frying.
- Prepare the Coating Mixture: In a shallow bowl, combine crushed cornflakes, ground cinnamon, and granulated sugar. This mixture will create the crispy and flavorful crust.
- Coat the Ice Cream Balls: Roll each frozen ice cream ball in the cornflake mixture, pressing gently to adhere the coating. For an extra thick coating, repeat the rolling process a second time. Place the coated balls back in the freezer for another 1 to 2 hours until rock solid to prevent melting during frying.
- Heat the Oil: When ready to fry, heat vegetable oil in a deep saucepan to 375°F (190°C). Proper oil temperature is crucial to quickly creating a golden crust without melting the ice cream inside.
- Fry the Ice Cream Balls: Carefully lower one coated ice cream ball at a time into the hot oil using a slotted spoon. Fry for about 10 seconds or until the coating turns golden brown. Remove immediately and place on paper towels to drain excess oil briefly.
- Serve Immediately: Top each fried ice cream ball with whipped cream, drizzle with honey or chocolate sauce, and garnish with a maraschino cherry if desired. Serve promptly to enjoy the contrast of textures and temperatures.
Notes
- Ensure the ice cream is thoroughly frozen before coating and frying to prevent melting.
- You can prepare the coated ice cream balls ahead of time and keep them frozen until ready to fry.
- For variety, try using cinnamon-flavored ice cream or add a pinch of cayenne pepper to the coating for a subtle spicy kick.
