Mexican Fried Ice Cream is the ultimate fiesta dessert—crispy on the outside, creamy and cold on the inside, and coated in cinnamon-sugar crunch. This iconic treat blends hot and cold, crunchy and creamy, and sweet with spice in every bite.
It’s a crowd-pleaser that’s surprisingly easy to make at home with a few simple steps. Whether you’re celebrating Cinco de Mayo, hosting taco night, or just want to wow your guests, this dessert delivers on both flavor and fun!
Ingredients:
For the Ice Cream Balls:
- 4 large scoops vanilla ice cream
- 2 cups cornflakes, crushed (or cinnamon toast crunch)
- 1 teaspoon ground cinnamon
- 2 tablespoons granulated sugar
- 2 large eggs
- 2 tablespoons milk
- Oil for frying (vegetable or canola oil)
Optional Toppings:
- Whipped cream
- Chocolate syrup
- Honey or caramel drizzle
- Maraschino cherries
- Crushed nuts
- Cinnamon sugar dusting
Preparation:
Step 1: Scoop and Freeze Ice Cream
- Scoop vanilla ice cream into 4 large, firm balls. Place them on a baking sheet lined with parchment paper and freeze for at least 1–2 hours, or until very hard.
Step 2: Prepare the Coating
- In a shallow bowl, mix crushed cornflakes, cinnamon, and sugar. In a separate bowl, whisk together the eggs and milk.
Step 3: Coat the Ice Cream
- Remove frozen ice cream balls one at a time. Dip into egg mixture, then roll in the cornflake mixture, pressing gently to adhere. Repeat the dip and roll process twice for each ball to get a thick, crunchy coating. Return coated balls to the freezer and freeze for at least 3 more hours, preferably overnight.
Step 4: Fry the Ice Cream
- Heat oil in a deep fryer or heavy saucepan to 375°F (190°C). Carefully lower one coated ice cream ball into the oil and fry for 10–15 seconds until golden brown. Immediately remove with a slotted spoon and place on a paper towel to drain. Repeat for remaining balls.
Step 5: Garnish and Serve
- Place each fried ice cream ball in a dessert bowl. Top with whipped cream, chocolate syrup, and a cherry for the full restaurant-style experience!
Variation:
- Baked Version: Skip frying—just coat and freeze, then bake at 425°F for 6–8 minutes until crispy
- Air Fryer Option: Lightly spray coated balls and air fry at 400°F for 6–8 minutes
- Cinnamon Toast Crunch Swap: Use cinnamon-flavored cereal instead of cornflakes for extra flavor
- Different Ice Cream: Try dulce de leche, cinnamon, or chocolate ice cream for a twist
- No Egg Version: Dip balls in a flour-water slurry instead of eggs if needed
COOKING Note:
Fry each ball one at a time to keep oil temperature steady. The key is to keep the inside frozen and the outside golden and crisp.
Serving Suggestions:
- Serve immediately with warm honey, caramel, or chocolate sauce
- Add a side of churros or cinnamon tortilla chips for dipping
- Pair with fresh berries or mango for a fruity touch
- Perfect ending to Mexican dinner parties, holidays, or birthdays
Tips:
- Make sure the ice cream balls are completely frozen solid before frying
- Double-coating helps seal in the cold and prevents melting
- Use deep oil—at least 2 inches deep—for even frying
- Work quickly when frying and serving to preserve the contrast
- Use a scoop with a trigger to create even, round ice cream balls
⏱️ Time Overview:
- Prep Time: 30 minutes
- Freezing Time: 4+ hours (preferably overnight)
- Cook Time: 10 minutes
- Total Time: ~5 hours including freezing
🍽️ Nutritional Information (Per Serving – 4 servings):
- Calories: ~420
- Protein: ~5g
- Carbohydrates: ~38g
- Fat: ~27g
- Sugar: ~20g
- Sodium: ~180mg
- Cholesterol: ~70mg
Estimates vary based on toppings and ice cream brand used.
❓FAQs
Can I make Mexican Fried Ice Cream ahead of time?
- Yes! You can prepare and freeze the coated balls a day or two ahead, then fry right before serving.
What oil is best for frying?
- Vegetable oil or canola oil works best due to their high smoke points and neutral flavor.
How do I keep the ice cream from melting when frying?
- Make sure the balls are frozen solid and fry for only 10–15 seconds in very hot oil.
Can I make it without frying?
- Yes, try baking or air frying. Or skip frying and just roll the balls in crushed cereal for a “mock” version.
What’s the best cereal to use?
- Cornflakes are classic, but Cinnamon Toast Crunch or even crushed churro cereal adds great flavor.
Conclusion:
Mexican Fried Ice Cream is the dessert you never knew you needed—crispy, creamy, warm, and cold all in one bite. It brings the best of textures and flavors into a treat that’s fun to make and even more fun to eat.
Whether you serve it as the grand finale to taco night or surprise your guests at your next party, it’s a guaranteed crowd-pleaser that feels like a restaurant indulgence made right in your kitchen.