Mexican Fried Ice Cream
Mexican fried ice cream is a playful dessert made with scoops of vanilla ice cream coated in crushed cinnamon cornflakes and flash-fried or toasted for a crunchy finish—drizzled with honey or chocolate syrup for an extra treat.
Ingredients
- 4 scoops (1 cup) each of vanilla ice cream
- 3 cups crushed frosted cornflakes
- 1 teaspoon ground cinnamon
- 3 tablespoons honey optional drizzle
- Canned whipped topping optional
- Chocolate syrup optional drizzle
Instructions
- Scoop 4 round balls of vanilla ice cream and place them on a parchment-lined baking sheet. Freeze for 1–2 hours until firm and solid.
- In a skillet over medium heat, toast 3 cups of crushed frosted cornflakes with 1 tsp ground cinnamon for 3–5 minutes, stirring often, until golden and fragrant. Let cool completely.
- Roll each frozen ice cream ball in the cooled cornflake mix, pressing gently to cover all sides. For extra crunch, repeat the coating. Freeze again for 30 minutes.
- Drizzle with honey or chocolate syrup. Top with canned whipped cream if desired. Serve immediately.