Mexican Fried Ice Cream

Mexican Fried Ice Cream

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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. So yummy! 

 

Ingredients Needed to Make Mexican Fried Ice Cream

  • French Vanilla Ice Cream (a quart will be plenty)
  • crushed cornflake cereal
  • unsweetened coconut flakes
  • ground cinnamon
  • large eggs
  • granulated sugar
  • peanut oil, for frying

Optional Toppings

  • chocolate syrup, honey, whipped topping, or maraschino cherries

 

Instructions for Making This Recipe

Gather all your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients.

Crushed Corn Flakes

Place cornflakes inside a gallon freezer bag. Using a rolling pin, coarsely crush the cereal.

 

Forming 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.

 

Coating the Ice Cream Balls

Coating for Fried Ice Cream

In a shallow bowl, combine the crushed cornflakes, coconut flakes, and ground cinnamon. Mix well.

Dip the 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 granulated sugar and large eggs.

Coating the Ice Cream Balls

Dip the coated balls into the egg mixture, and roll a second time in the crumb mixture, coating to cover. Freeze once more for 1 hour.

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.

 

Frying the Ice Cream Balls

Heat oil in a large fryer to 375 degrees. Lower the frozen balls two at a time into the 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.

This recipe will make 4 ice cream balls, which will serve 4-8 people, depending on how hungry they are!

See more Desserts Here. Browse Mexican Dinner Ideas Here. 

Recipe for Mexican Fried Ice Cream

Mexican Fried Ice Cream

Here's a delicious recipe to try the next time you serve a Mexican dinner for your family. Enjoy!
5 from 1 vote
Print Rate
Course: Dessert
Cuisine: Mexican
Keyword: Deep Fried, Fried Foods, Vanilla Ice Cream
Prep Time: 40 minutes
Cook Time: 2 minutes
Freezing Time:: 3 hours 30 minutes
Total Time: 4 hours 12 minutes
Servings: 4

Equipment

Rolling Pin
Stainless Bowls
Dutch Oven
Wire Strainer

Ingredients

  • 1 quart French Vanilla Ice Cream
  • 2 cups crushed cornflakes
  • 1 cup unsweetened coconut flakes
  • 2 teaspoons ground cinnamon
  • 2 large eggs
  • 2 tablespoons granulated sugar
  • 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. Prepare your ingredients.
    Place cornflakes inside a quart freezer bag. Using a rolling pin, coarsely crush the cereal.

Forming 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.

Coating the Ice Cream Balls

  • In a shallow bowl, combine the crushed cornflakes, coconut flakes, and ground cinnamon. Mix well.
  • Dip the 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 granulated sugar and large eggs.
  • Dip the coated balls into the egg mixture, and roll a second time in the crumb mixture, coating to cover. Freeze once more for 1 hour.

Frying the Ice Cream Balls

  • Heat oil in a large fryer to 375 degrees. Lower the frozen balls two at a time into the 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

*You may also store and freeze these ice cream balls before cooking in oil for up to one month.
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