Description
A fun and easy no-fry version of classic Mexican fried ice cream, featuring creamy vanilla ice cream coated in a crispy cinnamon-sugar cornflake crust and topped with whipped cream and syrup.
Ingredients
- 4 large scoops (about 4 cups) vanilla ice cream
- 3 cups cornflakes cereal, crushed
- 1 teaspoon ground cinnamon
- 1/3 cup granulated sugar
- 3 tablespoons unsalted butter
- Whipped cream, for topping
- Chocolate syrup or honey, for drizzling
- 4 maraschino cherries (optional)
Instructions
- Scoop the ice cream into 4 large balls and place them on a parchment-lined baking sheet. Freeze for 1 to 2 hours until very firm.
- Place the cornflakes in a zip-top bag and crush them into fine crumbs using a rolling pin.
- In a large skillet over medium heat, melt the butter. Add the crushed cornflakes and toast for 3 to 5 minutes, stirring constantly, until golden and crispy. Remove from heat and let cool completely.
- Once cooled, stir in the cinnamon and sugar until evenly combined.
- Roll each frozen ice cream ball in the cornflake mixture, pressing gently so the coating adheres well.
- Return the coated ice cream balls to the baking sheet and freeze for at least 1 hour to set.
- Before serving, top with whipped cream, drizzle with chocolate syrup or honey, and garnish with a cherry if desired.
Notes
- Ensure the ice cream balls are very firm before coating to prevent melting.
- You can prepare the coated ice cream balls up to 1 day in advance.
- Add 1/4 cup finely chopped pecans or almonds for extra crunch.
- For extra warmth, add a pinch of nutmeg or cayenne pepper to the cinnamon-sugar mixture.
- Let the ice cream sit at room temperature for 2 to 3 minutes before serving for easier slicing.
Nutrition
- Serving Size: 1 coated ice cream ball
- Calories: 520
- Sugar: 45g
- Sodium: 210mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 68g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg
