Mexican Fried Ice Cream Recipe
If you have a sweet tooth craving something delightfully crispy yet creamy, you’re in for a real treat with this Mexican Fried Ice Cream Recipe. Imagine a perfectly golden, crunchy shell enveloping a cold, velvety scoop of vanilla ice cream, dusted with cinnamon and sweetness that dances on your tongue. This dessert is a festive, fun way to impress your friends or simply indulge yourself, bringing a little fiesta right to your kitchen with every bite.
Ingredients You’ll Need
Getting ready to make this Mexican Fried Ice Cream Recipe is a breeze because it relies on simple ingredients that come together to create extraordinary flavor and texture. Each component plays a key role, from the crunchy coating to the rich ice cream inside.
- 4 large scoops vanilla ice cream: The creamy base that creates a perfect contrast with the crispy outside.
- 2 cups crushed cornflakes: These provide the signature crunchy texture that gives the fried ice cream its irresistible crust.
- 1 teaspoon ground cinnamon: Adds a warm, aromatic spice that beautifully complements the sweetness.
- 2 tablespoons granulated sugar: Sweetens the crunchy coating and balances the cinnamon’s spice.
- 2 eggs: Bind the coating to the ice cream, ensuring it stays intact while frying.
- 2 tablespoons milk: Helps to thin out the eggs for a smooth coating consistency.
- Vegetable oil for frying: Essential for getting that perfect crispy golden shell.
- Optional toppings (whipped cream, chocolate syrup, honey, caramel sauce, maraschino cherries): These allow you to customize your presentation and flavor boost.
How to Make Mexican Fried Ice Cream Recipe
Step 1: Freeze Your Ice Cream Balls
Start by scooping out four large portions of vanilla ice cream and shaping them into firm balls. Place these carefully on a baking sheet lined with parchment paper and pop them in the freezer for at least an hour. The key here is to get the ice cream very firm so it won’t melt quickly during frying. This step is the foundation of your Mexican Fried Ice Cream Recipe.
Step 2: Prepare the Coating
While your ice cream chills, mix crushed cornflakes, ground cinnamon, and granulated sugar in a shallow bowl. This mixture brings crunchy texture, sweet flavor, and a lovely warm spice that adds depth to the dish. The coating is what makes this fried ice cream a standout dessert.
Step 3: Set Up the Egg Wash
In another bowl, whisk together the eggs and milk until thoroughly combined. This egg wash will act as the glue that helps the crunchy coating stick perfectly to the ice cream balls.
Step 4: Coat the Ice Cream Balls
Take each frozen ice cream ball and dip it into the egg wash, then immediately roll it in the cornflake mixture, making sure to cover every inch. Repeat this process for an even thicker crust that will hold up during frying. Once coated, place the balls back in the freezer for a minimum of three hours or ideally overnight to ensure they are rock solid.
Step 5: Fry to Golden Perfection
Heat 2 to 3 inches of vegetable oil in a deep saucepan to 375°F (190°C). Carefully drop each ice cream ball into the hot oil and fry for just 10 to 15 seconds. The crust should turn golden and crispy while keeping the ice cream inside perfectly cold. Remove with a slotted spoon and drain on paper towels briefly before serving immediately.
How to Serve Mexican Fried Ice Cream Recipe
Garnishes
Top your fried ice cream with a swirl of whipped cream, a drizzle of chocolate syrup or caramel sauce, a drizzle of honey, and a bright maraschino cherry on top for that classic finishing touch. Each garnish adds sweetness and visual appeal, turning your dessert into a real showstopper.
Side Dishes
This Mexican Fried Ice Cream Recipe stands gloriously on its own, but pairing it with a scoop of fresh fruit sorbet or a sprinkle of toasted nuts can elevate the experience even more. Light and refreshing sides balance the richness perfectly.
Creative Ways to Present
Get playful and serve each fried ice cream ball atop a small tortilla chip basket or alongside spicy Mexican hot chocolate for a decadent flavor combo. You can even add a sprinkle of chili powder to the coating for an exciting twist that highlights authentic Mexican flavors.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Fried Ice Cream Recipe isn’t ideal because the crispy crust will lose its crunch. However, if you must store, keep the coated balls frozen without frying. Once fried, it’s best to enjoy immediately for ultimate texture.
Freezing
After coating your ice cream balls, store them in a single layer on a parchment-lined tray in the freezer. Once frozen solid, transfer to an airtight container or freezer bag. This step lets you prepare in advance, so dessert is ready to fry quickly when guests arrive.
Reheating
Since reheating fried ice cream is tricky without melting the ice cream inside, it’s best to fry fresh from the freezer for each serving. Resist the temptation to microwave or bake, as this compromises the texture and temperature balance.
FAQs
Can I use other flavors of ice cream for this recipe?
Absolutely! While vanilla is classic and helps the cinnamon shine, you can experiment with chocolate, strawberry, or even coconut ice cream for a fun twist on the Mexican Fried Ice Cream Recipe.
Is deep frying the only way to make fried ice cream?
Traditional Mexican Fried Ice Cream Recipe relies on deep frying for that crisp texture. However, you can try a “no-fry” version by toasting the cornflake coating in butter and serving cold, although the taste and texture will differ.
How do I prevent the ice cream from melting when frying?
Freezing your coated ice cream balls very well—ideally overnight—and frying for only 10 to 15 seconds at a high temperature ensures the outside crisps quickly while the inside stays cold.
Can I prepare this dessert ahead of time for a party?
Definitely! Prepare and coat the ice cream balls a day before your event, keeping them frozen. Just fry them fresh just before serving for the best taste and texture.
What can I use instead of cornflakes?
Crushed graham crackers or cookie crumbs work as great alternatives if you want a slightly different flavor profile, but cornflakes give the lightest and crispiest crust for the Mexican Fried Ice Cream Recipe.
Final Thoughts
This Mexican Fried Ice Cream Recipe is such a joyous way to enjoy a little crunch with creamy coolness all at once. Whether you’re celebrating a special occasion or simply want to bring some festive flair to your dessert table, it’s a guaranteed crowd-pleaser. I hope you give it a try and fall in love with this delightful treat just as I have!
Print
Mexican Fried Ice Cream Recipe
- Total Time: 4 hours
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Mexican Fried Ice Cream is a delightful dessert featuring creamy vanilla ice cream coated in a crispy cornflake and cinnamon crust, quickly deep-fried to golden perfection. Served immediately with optional toppings like whipped cream, chocolate syrup, or caramel sauce, this treat offers a unique contrast of cold, creamy interior and warm, crunchy exterior – a perfect fiesta delight.
Ingredients
Main Ingredients
- 4 large scoops vanilla ice cream
- 2 cups crushed cornflakes
- 1 teaspoon ground cinnamon
- 2 tablespoons granulated sugar
- 2 eggs
- 2 tablespoons milk
- vegetable oil for frying
Optional Toppings
- whipped cream
- chocolate syrup
- honey
- caramel sauce
- maraschino cherries
Instructions
- Freeze Ice Cream Balls: Scoop vanilla ice cream into 4 firm balls and place them on a parchment-lined baking sheet. Freeze for at least 1 hour or until they are very firm to ensure they hold shape during frying.
- Prepare Coating Mixture: In a shallow bowl, combine crushed cornflakes, ground cinnamon, and granulated sugar to create the crunchy and flavorful coating.
- Mix Egg Wash: In another bowl, whisk together the eggs and milk to make the dipping wash, which helps the coating adhere to the ice cream balls.
- Coat Ice Cream Balls: Dip each frozen ice cream ball into the egg mixture, then roll in the cornflake coating. Repeat dipping and coating to build up a thick, even crust. Return the coated ice cream balls to the freezer and freeze for at least 3 hours or preferably overnight for best results.
- Heat Oil: When ready to fry, heat 2 to 3 inches of vegetable oil in a deep saucepan to 375°F (190°C), ensuring the oil is properly preheated for quick frying.
- Fry Ice Cream Balls: Fry each coated ice cream ball for 10 to 15 seconds until the coating turns golden and crispy. Use a slotted spoon to carefully remove them from the oil and drain briefly on paper towels.
- Serve Immediately: Serve the Mexican Fried Ice Cream right away with your choice of optional toppings such as whipped cream, chocolate syrup, honey, caramel sauce, or maraschino cherries for an extra indulgence.
Notes
- Use a food processor to crush cornflakes finely and evenly for a consistent coating.
- For added crunch and flavor, toast the cornflake coating in butter before applying.
- To make a no-fry version, skip the deep frying after coating and simply toast the coated ice cream balls in a pan or oven to crisp the exterior without frying.
- Prep Time: 15 minutes
- Cook Time: 1 minute
- Category: Dessert
- Method: Frying
- Cuisine: Mexican
