Description
Creamy Mexican fried ice cream delivers a delightful fusion of crispy, cinnamon-coated vanilla goodness. Sweet, golden-brown exteriors give way to cool, smooth centers that will transport taste buds to a festive flavor celebration.
Ingredients
Scale
Main Ingredients:
- 4 (1 cup) scoops of vanilla ice cream
- 3 cups of crushed frosted cornflakes
- 1 teaspoon of ground cinnamon
Optional Toppings and Drizzles:
- 3 tablespoons of honey
- Canned whipped topping
- Chocolate syrup
- 4 maraschino cherries
Instructions
- Prepare a parchment-lined baking sheet and carefully form four generous scoops of vanilla ice cream, positioning them neatly on the surface.
- Transfer the baking sheet to the freezer and allow the ice cream to firm up for approximately one hour.
- Create a crispy coating mixture by thoroughly blending ground cinnamon with crushed frosted flakes, ensuring even distribution of the spice.
- Extract the chilled ice cream scoops from the freezer and meticulously roll each scoop through the cinnamon-frosted flakes mixture.
- While coating, gently compress and reshape the ice cream into compact, uniform spheres to ensure complete coverage.
- After each scoop is entirely enrobed in the crunchy mixture, return them to the parchment-lined sheet.
- Return the coated ice cream balls to the freezer and allow them to solidify for an additional two hours.
- Moments before serving, remove the frozen treat from the freezer and delicately drizzle honey over each crisp-coated sphere.
- Enhance the presentation by adding a dollop of whipped topping, a graceful swirl of chocolate syrup, and crown with a vibrant maraschino cherry.
- Serve the Mexican fried ice cream immediately to preserve its perfect temperature and textural contrast.
Notes
- Freeze the ice cream scoops beforehand to help them maintain shape during coating, preventing quick melting.
- Use slightly softened ice cream for easier coating, but ensure it’s not too soft to lose its structure.
- Crush frosted flakes finely and evenly for a consistent, crispy exterior that adheres well to the ice cream.
- Alternative coating options include crushed graham crackers, cornflakes, or toasted coconut for varied textures and flavors.
- Make this dessert gluten-free by using gluten-free cereal or crushed nuts as a coating alternative.
- Prepare the coated ice cream balls in advance and store in the freezer for up to 3 days before serving.
- Skip honey for a vegan version or replace with agave syrup for similar sweetness.
- Prep Time: 1 hour
- Cook Time: 2 hours
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg