Mexican Fried Ice Cream

Picture 6

I recently shared an ice cream dish with my family similar to this one when we were out of town. We loved the cold creaminess of the ice cream mixed with the sweet cinnamon crunch outer shell. In fact we enjoyed it so much we ordered a second one. This dessert is a marvelous fake-out for “fried” ice cream because it isn’t actually deep-fried, but coated in crushed cornflakes instead. I couldn’t get my mind off how good it was and had to make it this week.  It’s so simple and much easier than I thought it would be considering how fancy it looks.


When the vanilla ice cream begins to melt, the bottom of the sugar cups soften while the tops of the shells stay nice and crispy. Makes for great texture and contrast. So yummy!


Mexican Fried Ice Cream

1 pint vanilla bean ice cream
2 cups Flaky corn cereal, crushed in plastic bag
2 tsp ground cinnamon
Cinnamon shells (recipe below)
Fresh whipped cream (recipe below)
Honey for drizzling
Chocolate syrup, optional

Scoop ice cream and shape into round balls, about the size of a tennis ball. Pour crushed flakes into a bowl and roll balls until fully coated. Place inside prepared cinnamon shells and sprinkle with pinch of cinnamon and drizzle lightly with honey. Top with large dollop of fresh sweet cream and chocolate syrup, if desired.

Tortilla Cinnamon Cups
4 medium flour tortillas
Mixture of cinnamon and sugar
Butter, melted

Butter one side of tortilla shell and sprinkle liberally with cinnamon sugar. Fold and pinch center of tortilla to form a cup and place in small round ramekin or other oven-safe dish. If you don’t have ramekins, you can bake them flat or fold over and use as a “plate” for the ice cream instead of a cup. Bake at 350 degrees for 8-10 minutes. Remove from oven and cool completely allowing shells to harden.

Fresh Sweet Cream
1 pint heavy whipping cream, cold
1/4 cup powdered sugar
1 tsp vanilla

Chill a large metal bowl in the refrigerator prior to making.  Add all ingredients into the chilled bowl and whip on high speed with electric mixer until cream forms soft peaks. Do not over-whip. Refrigerate until serving.

You can whip by hand with a large whisk, just be sure to whip the cream fast and continuously for about 3 to 5 minutes.


1 Comment

  1. Pingback: Cheesy Chicken Enchiladas & Spanish Rice |

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