If you’re looking to dazzle your taste buds and impress friends with a dessert that feels like a fiesta in every bite, this Mexican Fried Ice Cream Recipe is your new best friend. Imagine creamy vanilla ice cream encased in a crispy, cinnamon-kissed shell made from golden cornflakes, fried briefly to perfection and served with luscious drizzles of honey or chocolate sauce. It’s a magical blend of textures and flavors coming together for a show-stopping treat that’s surprisingly simple to make at home. Trust me, once you try it, you’ll wonder why this crunchy ice cream dessert hasn’t been a daily staple all along!
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet each plays a vital role in creating the perfect Mexican Fried Ice Cream Recipe. From the crunchy cornflakes adding delightful texture to the cinnamon and sugar imparting that signature warm spice, every component is essential for that iconic flavor and crisp exterior.
- 4 scoops vanilla ice cream: The creamy center, best when very firm to hold up during frying.
- 1 cup cornflakes, crushed: Crushed cornflakes form the crispy, crunchy crust that contrasts the ice cream.
- 1/2 teaspoon ground cinnamon: Adds a warm, aromatic touch for that classic Mexican-inspired flavor.
- 2 tablespoons granulated sugar: Sweetens the coating and helps with golden browning.
- 2 large eggs, beaten: Acts as a binding agent for the coating to stick beautifully.
- 1/2 cup all-purpose flour: Provides a dry layer to help the egg and cornflake mixture adhere evenly.
- Vegetable oil for frying: A neutral oil ensures even frying and crispiness without overpowering flavors.
- Honey or chocolate sauce for drizzling: Adds a luscious finishing touch that elevates flavor and presentation.
- Whipped cream for serving: Enhances creaminess and adds a light, airy texture atop your dessert.
- Cinnamon sugar for garnish (optional): For an extra spark of sweetness and spice on the finished dish.
How to Make Mexican Fried Ice Cream Recipe
Step 1: Freeze the Ice Cream Scoops
Start by placing your scoops of vanilla ice cream on a parchment-lined baking sheet and pop them into the freezer for at least an hour. This step is crucial because the ice cream needs to be rock solid to withstand frying without melting away. It’s a simple prep move that ensures your dessert turns out perfect every time.
Step 2: Prepare the Coating Mixtures
While the ice cream hardens, combine crushed cornflakes, ground cinnamon, and sugar in one shallow bowl to create a crunchy, flavorful crust. In separate shallow bowls, place the flour and beaten eggs. These three bowls are your coating stations, ready for the next step of breading your frozen scoops.
Step 3: Coat the Ice Cream Scoops
Work quickly but carefully to coat each ice cream scoop. First, roll them in the flour to create a dry base. Next, dip them into the beaten eggs, and finally press them into the cornflake mixture, ensuring every inch is covered. This triple coating will give you that irresistibly crisp shell once fried.
Step 4: Freeze the Coated Scoops
Return the coated scoops to the freezer for at least 30 minutes to firm up the crust. This little chill time is what keeps the crunchy coating intact and prevents premature melting during frying, so don’t skip it!
Step 5: Fry Until Golden and Crisp
Heat your vegetable oil in a deep skillet until it reaches 375 degrees Fahrenheit. Gently lower one or two scoops into the hot oil and fry for just 10 to 15 seconds. You’re aiming for a quick golden-brown shell without melting the ice cream inside. Remove the scoops with a slotted spoon and drain on paper towels immediately.
How to Serve Mexican Fried Ice Cream Recipe
Garnishes
Drizzling honey or rich chocolate sauce over your fried ice cream adds beautiful sweetness and moisture, balancing the crunch perfectly. A generous swirl of whipped cream brings a fluffy, creamy delight to each bite, while a light sprinkle of cinnamon sugar elevates aroma and taste for that final flourish. These garnishes aren’t just decoration—they deepen and amplify every mouthful.
Side Dishes
Though Mexican Fried Ice Cream Recipe works wonderfully as a standalone treat, serving it alongside warm churros, fresh fruit like mango slices, or a small scoop of spicy chocolate mousse can turn your dessert into a full-on celebration, layering textures and flavors that will wow your guests. It’s the kind of combo that has you dreaming of dessert all day long.
Creative Ways to Present
For a unique presentation, try serving it in colorful Mexican pottery bowls or on rustic wooden platters to embrace its vibrant roots. Adding edible flowers or a sprinkle of toasted nuts on top can add visual and textural intrigue. You might even pop a cinnamon stick nearby for an aromatic hint. Presentation sets the tone and makes indulging in the Mexican Fried Ice Cream Recipe extra memorable.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers — though that’s rare — keep them in an airtight container in the freezer, making sure they’re well wrapped so they don’t pick up freezer odors. However, fried ice cream is best enjoyed fresh to savor the contrast of textures.
Freezing
You can prepare the coated scoops ahead of time and freeze them for up to a week before frying. Just keep them tightly covered on a baking sheet or in a container to maintain the integrity of the coating. This make-ahead option is a lifesaver for entertaining and spontaneity alike.
Reheating
Since the magic is the contrast of hot crispy coating and cold creamy ice cream, reheating fried ice cream after frying isn’t recommended. Instead, fry your coated scoops fresh or straight from the freezer to keep that wonderful texture combination intact.
FAQs
Can I use other ice cream flavors for this recipe?
Absolutely! While vanilla is classic and versatile, feel free to experiment with flavors like chocolate, cinnamon, or even strawberry to add a twist to your Mexican Fried Ice Cream Recipe. Just keep in mind firmer ice creams work best.
Is it okay to bake instead of frying the coated ice cream?
Baking won’t give you the same quick, ultra-crispy shell that frying does. The rapid frying locks in that crunch while keeping the ice cream cold inside—baking is likely to melt the ice cream too much before the crust forms.
How can I prevent the ice cream from melting during frying?
Freezing the ice cream scoops very hard before coating and again after coating is essential. Also, ensure your oil is at the right temperature and fry only for 10-15 seconds. Work quickly to remove and drain immediately to keep melting at bay.
Can I use crushed nuts or coconut instead of cornflakes?
Yes! Crushing nuts like pecans or walnuts or shredded coconut can give a wonderful new dimension to the coating. Just remember to mix them with cinnamon and sugar for that signature flavor of the Mexican Fried Ice Cream Recipe.
What’s the best oil for frying this dessert?
Vegetable oil is ideal due to its neutral flavor and high smoke point, ensuring your coating crisps up nicely without any unwanted taste. Other neutral oils like canola or peanut oil also work great.
Final Thoughts
Making this Mexican Fried Ice Cream Recipe is like inviting a little celebration into your kitchen. It’s fun, quick, and yields a dessert that’s as impressive as it is delicious. Whether you’re treating yourself or wow-ing guests, the combination of crispy coating and creamy ice cream will steal the show every time. Give it a whirl—you’re about to discover a delightful new favorite!
Print
Mexican Fried Ice Cream Recipe
- Prep Time: 20 minutes plus freezing time
- Cook Time: 5 minutes
- Total Time: 25 minutes plus freezing time
- 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 scoops coated in a crunchy cinnamon sugar cornflake crust, then briefly deep-fried to create a warm, crispy shell with cold, smooth ice cream inside. This easy-to-make treat is perfect for impressing guests or enjoying a special sweet craving with a Mexican-inspired twist.
Ingredients
Ice Cream Coating
- 4 scoops vanilla ice cream
- 1 cup cornflakes, crushed
- 1/2 teaspoon ground cinnamon
- 2 tablespoons granulated sugar
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- Vegetable oil, for frying
For Serving
- Honey or chocolate sauce, for drizzling
- Whipped cream
- Cinnamon sugar (optional), for garnish
Instructions
- Freeze Ice Cream Scoops: Place the 4 scoops of vanilla ice cream on a baking sheet lined with parchment paper and freeze for at least 1 hour until they are very firm to ensure they hold their shape during frying.
- Prepare Coating Mixtures: In a shallow bowl, combine 1 cup crushed cornflakes, 1/2 teaspoon ground cinnamon, and 2 tablespoons granulated sugar. Place 1/2 cup all-purpose flour in another shallow bowl, and beat 2 large eggs in a separate bowl.
- Coat the Ice Cream: Roll each frozen ice cream scoop first in the flour to create a dry base, then dip it into the beaten eggs, and finally coat it thoroughly in the cornflake mixture ensuring the entire scoop is covered evenly.
- Freeze Coated Scoops: Return the coated ice cream scoops to the freezer for at least 30 minutes to firm up the coating and prevent melting during frying.
- Heat Oil: Heat vegetable oil in a deep skillet to 375°F (190°C), enough to fully submerge the ice cream scoops for quick frying.
- Fry the Ice Cream: Carefully fry one or two coated ice cream scoops at a time for 10 to 15 seconds until the coating turns a golden brown color. Remove them using a slotted spoon and drain on paper towels to remove excess oil.
- Serve: Immediately drizzle with honey or chocolate sauce, top with whipped cream, and sprinkle optional cinnamon sugar for garnish. Serve promptly to enjoy the contrast of hot crispy coating and cold ice cream inside.
Notes
- Work quickly during frying to prevent the ice cream from melting and losing its shape.
- Flavor the coating by adding crushed nuts or shredded coconut to the cornflake mixture for variation.
- Make sure the ice cream is very firm before coating and frying for best results.
