Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mexican Fried Ice Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 45 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://slsrecipes.com/mexican-fried-ice-cream-recipe/