If you’ve ever dreamed of combining the creamy coldness of ice cream with a crispy, warm, cinnamon-coated crust, then this Mexican Fried Ice Cream Recipe is about to become your new favorite dessert. This delightful treat offers a perfect crunch followed by an explosion of vanilla sweetness inside, making every bite a magical contrast of textures and flavors. Whether you’re whipping up a fun fiesta dessert or just craving something extraordinary to impress your family and friends, this recipe is an absolute showstopper that’s as fun to make as it is to eat.
Ingredients You’ll Need
Simple and essential, the ingredients in this recipe work harmoniously to deliver that iconic crunchy outside and smooth, creamy inside experience. Each element adds flavor, aroma, or that all-important texture that makes Mexican fried ice cream so irresistible.
- 4 large scoops of vanilla ice cream: The creamy base that provides the cool contrast to the hot fried crust.
- 1 cup crushed cornflakes or cinnamon-flavored cereal: Adds the crispy coating with a touch of sweetness and texture.
- 1 teaspoon ground cinnamon: Infuses the coating with warm, spicy notes enhancing the overall flavor.
- 2 tablespoons granulated sugar: Sweetens the crust and promotes caramelization when fried.
- Oil for frying (vegetable or canola): Used to quickly crisp the exterior without melting the ice cream inside.
- Optional toppings (whipped cream, honey, chocolate syrup, caramel sauce, maraschino cherries): These finishing touches bring added sweetness, richness, and visual appeal.
How to Make Mexican Fried Ice Cream Recipe
Step 1: Freeze the Ice Cream Balls
Start by scooping out four generous balls of vanilla ice cream and place them on a baking sheet lined with parchment paper. This step is crucial—freeze the scoops for at least one hour until they’re rock solid. The firmer the ice cream, the better it will hold up during the frying process without melting away.
Step 2: Prepare the Crunchy Coating
Mix together crushed cornflakes or cinnamon cereal with cinnamon and sugar for that perfect crunchy coating that defines this dessert. Gently roll each frozen ice cream ball in this mixture, pressing lightly so the coating sticks well. For an extra thick and crunchy crust, dip each ball into beaten egg or milk before coating them again. Once coated, pop the balls back into the freezer for 1 to 2 more hours to ensure they are fully set and ready for frying.
Step 3: Fry the Ice Cream Balls
Heat your oil to a hot 375°F (190°C) in a deep fryer or a heavy-bottomed pot. Now, the fun, quick part: carefully fry each ice cream ball for only 10 to 15 seconds, turning gently until the outside is golden and crispy. A slotted spoon is your friend here to lift the fried ice cream out without the oil. Let them drain briefly on paper towels to remove excess oil, but don’t wait too long — they’re best served hot and crispy right out of the fryer.
How to Serve Mexican Fried Ice Cream Recipe
Garnishes
Serving this dessert with the right garnishes is the cherry on top — literally! Whipped cream adds lightness, honey or chocolate syrup bring smooth sweetness, caramel sauce gives a luscious touch, and a maraschino cherry rounds out the festive look. These toppings elevate the dish visually and flavor-wise, creating a complete dessert experience.
Side Dishes
While Mexican fried ice cream is a dessert that shines on its own, pairing it with lightly spiced fresh fruit like mango slices or a bright, tangy berry compote can balance the rich creaminess and add a fresh contrast. It’s a simple addition that turns your dessert into a flavorful celebration.
Creative Ways to Present
Impress your guests by serving the fried ice cream in small, ornate bowls or on mini dessert plates drizzled with sauces in delicate designs. For a fiesta vibe, sprinkle some edible gold glitter or crushed nuts over the top, or serve with a cinnamon stick as an edible stirrer. Presentation is all about fun with this dessert!
Make Ahead and Storage
Storing Leftovers
Because this dessert tastes best freshly fried, leftovers are a bit tricky. However, you can keep fully coated, frozen ice cream balls stored in an airtight container in the freezer for up to a week before frying, ensuring you can whip up a treat on short notice.
Freezing
To freeze your prepared ice cream balls, place them on a parchment-lined tray until solid, then transfer them to a freezer-safe container. This step locks in all the work done coating and makes it easy to fry individual servings as needed without compromising their structure.
Reheating
Reheating fried ice cream is not recommended as the crispiness diminishes and the ice cream melts too quickly. It’s best to fry only what you plan to serve immediately to enjoy that perfect contrast of textures.
FAQs
Can I use other ice cream flavors for this Mexican Fried Ice Cream Recipe?
Absolutely! While vanilla is traditional and helps highlight the cinnamon coating, experimenting with flavors like cinnamon, chocolate, or even coffee can be delicious. Just remember firmer ice creams freeze better for frying.
What if I don’t have a deep fryer?
A heavy-bottomed pot or deep skillet with plenty of oil works just fine for frying the ice cream balls. Just keep a close eye on the oil temperature with a thermometer to maintain that crucial 375°F.
Can I make the coating gluten-free?
Yes, swap the cornflakes or cinnamon cereal for gluten-free alternatives like crushed gluten-free cornflakes or crushed nuts mixed with cinnamon and sugar for a crunchy, allergy-friendly option.
Why is it important to freeze the balls twice?
The first freeze firms up the ice cream into balls, and the second freeze after coating ensures the crust sticks well and the core stays frozen when frying, preventing melting or breaking apart.
How do I prevent the ice cream from melting during frying?
Keep the coating thick, the oil hot, and fry for only 10-15 seconds. Quick frying at the right temperature crisps the outside fast without giving the ice cream time to melt.
Final Thoughts
This Mexican Fried Ice Cream Recipe is one of those magical dishes that feels like a party in every bite. The mix of textures and temperatures is simply irresistible, and it’s a dessert sure to wow anyone you serve it to. Don’t hesitate—grab your ingredients, have fun with the process, and enjoy a sweet little fiesta right at home!
Print
Mexican Fried Ice Cream Recipe
- Prep Time: 15 minutes (plus freezing time)
- Cook Time: 15 seconds per ball
- Total Time: 2–3 hours including freezing
- Yield: 4 servings
- Category: Dessert
- Method: Frying
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Description
Mexican Fried Ice Cream is a delightful dessert featuring creamy vanilla ice cream coated in a crunchy cinnamon-sugar and cereal mixture, quickly deep-fried to create a warm, crispy shell surrounding the cold ice cream center. This easy-to-make treat combines contrasting textures and flavors, perfect for celebrations or a special indulgence.
Ingredients
Main Ingredients
- 4 large scoops of vanilla ice cream
Coating
- 1 cup crushed cornflakes or cinnamon-flavored cereal
- 1 teaspoon ground cinnamon
- 2 tablespoons granulated sugar
Frying
- Oil for frying (vegetable or canola)
Optional Toppings
- Whipped cream
- Honey
- Chocolate syrup
- Caramel sauce
- Maraschino cherries
Instructions
- Freeze the Ice Cream: Scoop the vanilla ice cream into 4 large, round balls. Place them on a baking sheet lined with parchment paper and freeze for at least 1 hour, or until very firm. This step ensures the ice cream stays solid during the frying process.
- Prepare the Coating: In a bowl, mix the crushed cornflakes (or cinnamon-flavored cereal), ground cinnamon, and granulated sugar until well combined. This mixture will provide a flavorful and crunchy exterior.
- Coat the Ice Cream Balls: Roll each frozen ice cream ball in the cereal mixture, pressing gently to adhere the coating. For extra crunch and better adhesion, dip the balls in a little beaten egg or milk, then roll them in the coating again. Place the coated balls back in the freezer for another 1 to 2 hours until fully solid.
- Heat the Oil: In a deep fryer or heavy-bottomed pot, heat the oil to 375°F (190°C). Proper oil temperature is crucial for quick frying to achieve a golden crust without melting the ice cream inside.
- Fry the Ice Cream Balls: Fry one ice cream ball at a time for 10 to 15 seconds, just until the coating turns golden brown. Remove immediately with a slotted spoon and drain briefly on paper towels to remove excess oil.
- Serve: Present the fried ice cream immediately with your choice of toppings like whipped cream, honey, chocolate syrup, caramel sauce, or a maraschino cherry for extra sweetness and decoration.
Notes
- To prevent melting, keep ice cream balls frozen right up until frying.
- For a unique twist, substitute crushed cornflakes with cinnamon sugar graham crackers in the coating.
- Do not overcrowd the fryer; fry one ball at a time to maintain oil temperature.
- Serve immediately as the coating loses crispness quickly.
