It’s everything you love about dessert—crispy, creamy, hot, cold, sweet, spiced—wrapped into one ridiculously satisfying bite. This isn’t actually fried, but it delivers all the flavor and crunch of the real thing without messing with hot oil. Cinnamon-sugar cornflake coating, vanilla ice cream, and a drizzle of honey or chocolate? It’s giving fiesta vibes in a bowl.
Perfect for summer nights, dinner parties, or when your taste buds are feeling a little extra.
Why You’ll Love It
No deep fryer required.
Texture heaven: crispy outside, creamy inside.
Tastes like churros met ice cream and fell in love.
Make-ahead friendly.
Always a crowd-pleaser.
Here’s What You’ll Need
4 cups cornflakes, crushed
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1/2 cup (1 stick) unsalted butter
1 quart vanilla ice cream (or your fave flavor)
Honey, chocolate sauce, or whipped cream for topping
Optional: maraschino cherries, sprinkles, or a dusting of powdered sugar
Let’s Make It
Step 1: Form the Ice Cream Balls
Scoop ice cream into large balls (about 1/2 cup each) and place on a parchment-lined tray. Freeze for at least 1 hour until solid.
Step 2: Toast the Coating
In a large skillet, melt butter over medium heat. Add crushed cornflakes, sugar, and cinnamon. Stir and toast for about 3–5 minutes until golden and fragrant. Let it cool completely.
Step 3: Roll and Re-Freeze
Roll each ice cream ball in the cooled cornflake mixture, pressing gently to coat well. You can double-coat for extra crunch. Freeze again for at least 30 minutes or until ready to serve.
Step 4: Serve It Up
Drizzle with honey or chocolate sauce, top with whipped cream, and add a cherry on top if you’re going full classic. Serve immediately and enjoy every hot-cold-crunchy-creamy bite.
Fun Switch-Ups
Use cinnamon toast crunch or crushed churro chips instead of cornflakes.
Add a pinch of cayenne to the cinnamon for spicy dessert vibes.
Try caramel or dulce de leche drizzle instead of chocolate.
Make mini versions for party trays or dessert bars.
IRL Q&A
Q: Can I actually fry it?
A: You can, but it’s trickier. This version gives you the crunch without the mess or melted chaos.
Q: Can I use frosted flakes?
A: Absolutely—just reduce the sugar in the coating so it doesn’t get too sweet.
Q: How long do the coated balls keep in the freezer?
A: Up to a week! Just store in an airtight container.
Q: Can I make it dairy-free?
A: Yep—just use dairy-free ice cream and a plant-based butter for the coating.
Easy Mexican Fried Ice Cream
- Total Time: 15 minutes
- Yield: 6 servings 1x
Description
It’s everything you love about dessert—crispy, creamy, hot, cold, sweet, spiced—wrapped into one ridiculously satisfying bite. This isn’t actually fried, but it delivers all the flavor and crunch of the real thing without messing with hot oil. Cinnamon-sugar cornflake coating, vanilla ice cream, and a drizzle of honey or chocolate? It’s giving fiesta vibes in a bowl.
Perfect for summer nights, dinner parties, or when your taste buds are feeling a little extra.
Ingredients
4 cups cornflakes, crushed
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1/2 cup (1 stick) unsalted butter
1 quart vanilla ice cream (or your fave flavor)
Honey, chocolate sauce, or whipped cream for topping
Optional: maraschino cherries, sprinkles, or a dusting of powdered sugar
Instructions
Step 1: Form the Ice Cream Balls
Scoop ice cream into large balls (about 1/2 cup each) and place on a parchment-lined tray. Freeze for at least 1 hour until solid.
Step 2: Toast the Coating
In a large skillet, melt butter over medium heat. Add crushed cornflakes, sugar, and cinnamon. Stir and toast for about 3–5 minutes until golden and fragrant. Let it cool completely.
Step 3: Roll and Re-Freeze
Roll each ice cream ball in the cooled cornflake mixture, pressing gently to coat well. You can double-coat for extra crunch. Freeze again for at least 30 minutes or until ready to serve.
Step 4: Serve It Up
Drizzle with honey or chocolate sauce, top with whipped cream, and add a cherry on top if you’re going full classic. Serve immediately and enjoy every hot-cold-crunchy-creamy bite.
Notes
Use cinnamon toast crunch or crushed churro chips instead of cornflakes.
Add a pinch of cayenne to the cinnamon for spicy dessert vibes.
Try caramel or dulce de leche drizzle instead of chocolate.
Make mini versions for party trays or dessert bars.
- Prep Time: 15 minutes
Nutrition
- Calories: ~310 per serving
- Protein: ~3g per serving