Mexican Fried Ice Cream is one of those fun, showstopper desserts that feels like a restaurant treat, but you can totally make it at home. Crunchy cinnamon cornflakes on the outside, cold vanilla ice cream on the inside, and it is ready in seconds.
What makes it so special is the contrast, warm and crispy coating with that creamy center. Add a drizzle of honey, a little whipped cream, and some berries, and it turns into the kind of dessert everyone talks about.
If you love this sweet, easy dessert vibe, you should also try Sopapilla Cheesecake Bars, Tres Leches Cake, and Mexican Wedding Cookies.
Why we think you’ll love it:
- Impressive. It’s much easier than it looks to make but has all the wow factor.
- Texture. The cornflakes give such a unique texture and the cinnamon gives it a little spice.
- Make ahead. It can easily be prepped and stored. Just fry right before serving for a quick treat!
Fried Ice Cream Ingredients
- Vanilla ice cream (1 quart): This is the creamy center, and vanilla keeps the flavor classic so the crunchy cinnamon coating really shines.
- Crushed cornflakes cereal (3 cups crushed cornflakes cereal, about 5 cups uncrushed): These create that signature crispy shell, and crushing them helps the coating stick tightly around the ice cream.
- Cinnamon (1 teaspoon): Adds warm, yummy flavor that makes the cornflake coating taste like a true Mexican-inspired dessert.
- Egg whites (4 eggs whites): Works like the glue for the coating, helping the cornflakes cling and build a thicker crust with the double dip.
- Vegetable oil or canola oil (for frying): A neutral oil is best here, it fries the coating fast without adding extra flavor.
- Fresh berries: Bright and juicy, they balance the sweetness and add a fresh pop on the plate.
- Whipped cream: Makes it feel extra special and adds a soft, creamy layer against the crunch.
- Honey: Adds a pretty drizzle and a mellow sweetness that pairs perfectly with cinnamon.
Topping Ideas
- a drizzle of Caramel Sauce or Chocolate Sauce
- Maraschino cherries
- sprinkles
- fruit compote
How to Make Fried Ice Cream
PREP. Prepare ice cream balls on a cookie sheet or in a muffin tin. Prepare the cornflake mixture and egg white mixture.
COAT. Dip each of the ice cream balls in the egg whites, then roll in the corn flakes, coating the ice cream completely. Repeat once more, dipping first in the egg whites and then again in the cornflakes, coating completely.
CHILL. Return the ice cream balls to the freezer and freeze until solid, 2-3 hours.
FRY. Heat the oil in a heavy-bottomed pot to 375°F. Using a slotted spoon, add the ice cream balls to the hot oil. Cook for 10-15 seconds, until golden, turning to ensure both sides get browned. You’ll need to act fast!
- Let the ice cream balls drain on paper towels for 1-2 minutes, then serve immediately with whipped cream and berries, drizzled with honey.
Kristyn’s Recipe Tips
- Don’t skip the freezing. Freeze the scoops on a parchment-lined baking sheet so they do not stick and are easy to lift for coating.
- Coat completely. Do the double dip exactly as written, it makes a thicker shell that fries better and helps protect the ice cream.
- Keep cold. Keep the ice cream balls in the freezer until the oil is fully heated to 375°F, the colder they are, the better they hold up.
- Cereal. You could also use crushed-up cinnamon toast crunch cereal instead of cornflakes and cinnamon.
Mexican Fried Ice Cream Recipe
Video
Ingredients
for the fried ice cream:
- 1 quart vanilla ice cream
- 3 cups crushed cornflakes cereal, about 5 cups uncrushed
- 1 teaspoon cinnamon
- 4 eggs whites
- vegetable oil or canola oil, for frying
for serving:
- fresh berries
- whipped cream
- honey
Instructions
- Scoop the ice cream into ½ cup balls and freeze for one hour, until firm.
- In a shallow dish, whisk together the crushed cornflakes and cinnamon. In another shallow dish, beat the egg whites until frothy.
- Dip each of the ice cream balls in the egg whites, then roll in the cornflakes, coating the ice cream completely. Repeat once more, dipping first in the egg whites and then again in the cornflakes, coating completely.
- Return the ice cream balls to the freezer and freeze until solid, 2-3 hours.
- When ready to serve, heat the oil in a heavy-bottomed pot to 375°F. Using a slotted spoon, add the ice cream balls to the hot oil. Cook 10-15 seconds, until golden, turning to ensure both sides get browned.
- Let the ice cream balls drain on paper towels for 1-2 minutes, then serve immediately with whipped cream and berries, drizzled with honey.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
You can prep and coat the ice cream balls the day before, store them in an airtight container in the freezer, then fry right before serving.
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This recipe was first shared May 2020.
Such a wonderful treat! Crunchy outside, creamy inside. Sweet, with a hint of cinnamon. Topped with berries, cream, and honey—delicious!