Mexican Fried Ice Cream
This easy Mexican fried ice cream recipe is creamy vanilla ice cream coated in a corn flake mixture. Top with chocolate sauce, whipped cream, and maraschino cherries for an perfect cinco de mayo ice cream dessert!
Servings: 4 servings
Calories: 106kcal
Ingredients
- 4 large scoops vanilla ice cream
- 2 cups Frosted Flakes crushed
- 1 teaspoon ground cinnamon
- 1 Tablespoon (14 g) unsalted butter
- Toppings: whipped cream chocolate sauce, marsachino cherries
Instructions
- Scoop the ice cream into 4 large scoops and shape into a round ball. It might be easier to do this wearing plastic gloves. For easy shaping, I used a sandwich bag and placed my hand inside the bag and then shaped the ice cream. Place on a parchment lined baking sheet or plate and put into the freezer for at least 4 hours. 4 large scoops vanilla ice cream
- Stir together the Frosted Flakes and cinnamon. 2 cups Frosted Flakes 1 teaspoon ground cinnamon
- Heat the butter in a small skillet over medium heat. Add the cereal mixture and saute for about 3 minutes or until the frosted flakes are toasted. 1 Tablespoon (14 g) unsalted butter
- Take the ice cream from the freezer, roll in the cinnamon toasted Frosted Flakes mixture. You may need to press the crumbs into the ice cream.
- Top with your favorite ice cream toppings!
Notes
- You can also use corn flakes but you may want to add a tablespoon of sugar.
- Nutrition facts do not include toppings.
Nutrition
Calories: 106kcal | Carbohydrates: 19g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 100mg | Potassium: 21mg | Fiber: 1g | Sugar: 8g | Vitamin A: 433IU | Vitamin C: 5mg | Calcium: 8mg | Iron: 6mg