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All the flavors of the classic Mexican Fried Ice Cream without the actual frying! Cold, creamy vanilla ice cream coated with a crisp cinnamon coating. Perfect individual desserts for summer! Top with fudge sauce and whipped cream for a fun treat the entire family will love.
Easy Mexican Fried Ice Cream. Having fried ice cream is a treat usually reserved for going out to eat at the local Mexican restaurants. Making authentic fried ice cream at home can be kind of messy. Which is where this easy to make NOT TRULY FRIED version comes in.
Looking for more Mexican dessert recipes? You’ll want to try our tres leches cake recipe, homemade churros, and sopapillas
Ingredients & substitutions
- Ice Cream: Use your favorite vanilla ice cream, substitute with another flavor if you prefer.
- Corn Flakes: Use any name brand of this type of cereal. Use a gluten free option as needed.
How to make Mexican Fried Ice Cream
- Scoop the ice cream and shape into a round ball. Place on a baking sheet or plate and put into the freezer for at least 3 hours.
- Crush the corn flakes, sprinkle with cinnamon. Heat the butter in a small skillet over medium heat. Add the corn flakes and saute for about 3 minutes or until the corn flakes are toasted.
- In a small bowl combine the white sugar and remaining cinnamon.
- Take the ice cream from the freezer, roll in the cinnamon sugar mixture, then coat with the toasted corn flakes. It’s easiest to set the ice cream down and press the crumbs into the ice cream.
- Top with hot fudge, whipped cream and cherry.
Frequently Asked Questions
Yes they can! I try to keep the ice cream balls frozen and coat with the toasted cereal just before serving. However, you can prepare them ahead of time and have them in the freezer. Just wait to add any toppings like chocolate sauce or whipped cream until you serve.
Yes! You can choose any flavor you would prefer. Just make sure you choose a flavor that will complement the cinnamon coating.
Recipe Tips
- Shape the ice cream into the ball form and then re-freeze for at least 3 hours.
- When handling the ice cream to put the coating on, wear plastic gloves, it will help prevent melting due to the heat from your hands
- Instead of rolling the ice cream in the crumb coating, it’s easier to set them in there and press the coating on using your hands.
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Easy Mexican Fried Ice Cream
Ingredients
- 4 large scoops ice cream
- 2 tbsp sugar
- ½ tsp ground cinnamon
Fried Topping
- 1 tbsp butter
- 2 cups corn flakes crushed
- ½ tsp ground cinnamon
Toppings
- Whipped Cream
- Hot fudge sauce
- cherries
Instructions
- Scoop the ice cream and shape into a round ball. Place on a baking sheet or plate and put into the freezer for at least 3 hours.
- Crush the corn flakes, sprinkle with cinnamon. Heat the butter in a small skillet over medium heat. Add the corn flakes and saute for about 3 minutes or until the corn flakes are toasted.
- In a small bowl combine the white sugar and remaining cinnamon.
- Take the ice cream from the freezer, roll in the cinnamon sugar mixture, then coat with the toasted corn flakes. It's easiest to set the ice cream down and press the crumbs into the ice cream.
- Top with hot fudge, whipped cream and cherry.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe first published June 16, 2016. Updated June 5, 2020 and July 10, 2024.
Photography by KJandCompany.co
These are delicious – just like the restaurant. Easy to make, too. I made a bunch of ice cream balls, wrapped them separately in plastic wrap and stored them in the freezer. The night we wanted them, i fried up the corn flake coating and pulled the ice cream out all ready to coat. I had leftover coating which I stored in a plastic container and used it the next night for a few more. I could eat this every day it’s so good.
My family and friends are so in love with this recipe. So simple and insanely delicious! My new favorite dessert. Thank you!!!
I was tasked with dessert for a card night with 8 friends. The host suggested Mexican Fried Ice Cream and I thought he lost his mind. First, how would I transport that, then…how would I fry it? Would I have to do it at his house? Ultimately, this recipe and method are foolproof. I followed it to a tee and they turned out perfectly. I feared the outer coating would be soggy. Not at all. And these were a HIT…no, a SMASH HIT. I have a feeling I will be asked to make these again and again. Granted I was only going about 4 miles from home….so keep that in mind. I don’t think they’d last long without ample refrigeration.
So easy! I didn’t bother to refreeze the ice cream scoops for my initial try, but would consider that if making more for a family. I didn’t have any corn flakes on hand, but substituted graham cracker crumbs. Honey instead of chocolate syrup was delicious. I have bookmarked this recipe to use again, thank you!