Try making Mexican Fried Ice Cream the next time you serve a nice Mexican dinner for your family or guests. There’s nothing so sweet as sharing a dessert with a loved one, whether romantically or for fun with one of your kids. This dessert is perfect for doing just that.
Usually when I make Mexican food, we’re so stuffed at the end, there’s no room for dessert. But you’ll want to save just a little room for this delicious fried ice cream recipe.
This recipe is easy enough to make, but it does take some time. I highly recommend preparing the ice cream balls a day or two ahead of time, and then just grab them from the freezer to fry just before serving. You’ll want to be sure to have some chocolate syrup, whipped topping, and maraschino cherries when serving. So yummy!
Ingredients for Mexican Fried Ice Cream
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Instructions For Making This Recipe
Gather the ingredients so you have everything close at hand on the counter or table. Place a baking sheet in the freezer, so it’s good and cold when you form the ice cream balls.
Prepare the Ingredients
Place cornflakes inside a gallon freezer bag. Using a rolling pin, finely crush the cereal.
I noticed that Kellogg’s now offers cornflake crumbs, so if you’d like to buy those, feel free to do so. You’ll need approximately 2 cups for this recipe.
In a large shallow bowl, combine the crushed cornflakes and coconut flakes. Mix well. Set aside until ready to use.
Form the Ice Cream Balls
Using an ice-cream scoop, form ice cream into four balls. Place each on a COLD baking sheet, lined with wax paper. You will need about a quart of ice cream to make the balls. Cover with plastic wrap and freeze for 2 hours.
Coat the Ice Cream Balls
Dip the ice cream balls in the cornflake mixture, pressing with your hands to make it stick. Cover and freeze for another 30 minutes.
In a second shallow bowl, beat together the large eggs, granulated sugar, and ground cinnamon. Dip the coated balls into the egg mixture, and roll a second time in the crumb mixture, coating to cover. Freeze for 30-60 minutes.
After 30 minutes, I like to dip the balls of ice cream in the egg and cornflake mixture once more to give it an extra crunchy coating. Freeze one more time for 30 minutes. This step is optional.
At this point, you may store the ice cream balls in freezer bags and freeze up to one month. To serve, simply continue with the instructions below.
Fry the Ice Cream Balls
Just before you’re ready to serve this dessert, heat lard or peanut oil to 375°F in a large Dutch oven or deep fat fryer. Using a slotted spoon, carefully lower the frozen balls two at a time into the oil and fry until golden brown, about 12-15 seconds. It doesn’t take long to fry the ice cream.
Remove and place each on a serving plate. Repeat with the remaining ice cream balls.
To serve, drizzle each ball with chocolate syrup or honey and whipped topping. If desired, top with a maraschino cherry. This recipe will make 4 ice cream balls, which will serve 4-8 people, depending on how hungry they are!
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Mexican Fried Ice Cream
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Ingredients
- 1 quart Vanilla Ice Cream
- 2 cups crushed cornflakes
- 1 cup coconut flakes
- 3 large eggs
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- lard or peanut oil for frying
Optional Toppings
- chocolate syrup, honey, whipped topping, maraschino cherries
Instructions
- Gather all your ingredients so that you have everything close at hand on the counter or table. Place a baking sheet in the freezer, so it’s good and cold when you form the ice cream balls.
Prepare the Ingredients
- Place cornflakes inside a quart freezer bag. Finely crush the cereal with a rolling pin.
- In a shallow bowl, combine the crushed cornflakes and coconut flakes. Mix well.
Form the Ice Cream Balls
- Using an ice-cream scoop, form ice cream into four balls. Place each on a baking sheet, lined with wax paper. Cover the balls with plastic wrap and freeze for 2 hours.
Coat the Ice Cream Balls
- Dip the frozen ice cream balls in the crumb mixture, pressing with your hands to make it stick. Cover and freeze for another 30 minutes.
- In a second shallow bowl, beat together the large eggs, granulated sugar, and ground cinnamon.
- Dip the coated balls into the egg mixture, and roll a second time in the crumb mixture, coating to cover. Freeze once more for 30-60 minutes.
- After 30 minutes, I like to dip the balls of ice cream in the egg and cornflake mixture once more to give it an extra crunchy coating. Freeze one more time for 30 minutes. (This step is optional.)
Fry the Ice Cream Balls
- Heat oil to 375℉ in a large Dutch oven or deep fat fryer. Lower the frozen balls two at a time into the hot oil and fry until golden brown, about 12-15 seconds.
- Remove and place each on a serving plate. Repeat with the remaining two ice cream balls.
- To garnish, drizzle with chocolate syrup or honey and whipped topping. May top with a maraschino cherry if desired. Serves 4-8.
Notes
Nutrition
Thank you for this wonderful recipe. Your instructions are put so clearly, it's easy to follow. I'm at https://www.chef-on-the-run.blogspot.com
I love this recipe! Great combination of the sweet ice cream with cinnamon and crunchy cereal with coconut! So delicious!
So yummy! And even though it takes a while to make, they are so easy to do. Then just freeze them until you’re ready to fry!