Fried Mexican Ice Cream
Indulge in the ultimate dessert experience with Fried Mexican Ice Cream—a decadent treat that combines the creamy coolness of vanilla ice cream with a perfectly crispy and golden cinnamon-coconut crust. This unique recipe elevates your dessert game by blending crushed cornflakes, sweetened shredded coconut, and a hint of cinnamon, creating an irresistibly fragrant and crunchy coating. Each ice cream scoop is double-coated for extra crunch, then quickly fried to perfection in hot oil, ensuring a warm, crispy exterior that contrasts beautifully with the cold, melty center. Finished with optional toppings like whipped cream, chocolate syrup, and maraschino cherries, this dessert is a show-stopping finale for any gathering. Ready in under an hour (with freezing time), this fried ice cream recipe is easier than you think and will quickly become a crowd favorite. Perfect for fiestas, family dinners, or when you're craving something truly special, this recipe is a must-try for anyone who loves the magic of Mexican-inspired desserts!
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Recipe Information
Ingredients
- 4 scoops Vanilla ice cream
- 2 cups Cornflakes cereal
- 0.5 cups Sweetened shredded coconut
- 1 teaspoon Ground cinnamon
- 2 large Eggs
- 2 tablespoons Granulated sugar
- 4 cups Vegetable oil
- optional Whipped cream
- optional Chocolate syrup
- optional Maraschino cherries
Instructions
Place the scooped vanilla ice cream on a parchment-lined baking sheet. Freeze for 1-2 hours, or until completely firm.
In a food processor, combine the cornflakes cereal, shredded coconut, cinnamon, and granulated sugar. Pulse until finely crushed. Transfer the mixture to a shallow bowl.
In a separate shallow bowl, whisk the eggs until smooth.
Working quickly, take one frozen ice cream scoop and roll it in the cornflake mixture, ensuring it is fully coated. Dip it into the egg mixture, then roll it again in the cornflake mixture for a second, thicker coating. Return the coated ice cream scoop to the baking sheet. Repeat this process for all ice cream scoops.
Freeze the coated scoops for another 2 hours, or until very firm.
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 375°F (190°C). Test the temperature with a kitchen thermometer to ensure accuracy.
Using a slotted spoon, carefully lower one coated ice cream scoop into the hot oil. Fry for 10-15 seconds, or until the coating is golden brown. Remove it immediately and place it on a paper towel-lined plate. Repeat for all scoops, frying one at a time.
Serve the fried ice cream immediately. Top with whipped cream, chocolate syrup, and a maraschino cherry if desired.
Nutrition Facts
Calories |
8666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 890.5 g | 1142% | |
| Saturated Fat | 154.2 g | 771% | |
| Polyunsaturated Fat | 537.9 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 1155 mg | 50% | |
| Total Carbohydrate | 208.1 g | 76% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 102.4 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 411 mg | 32% | |
| Iron | 34.9 mg | 194% | |
| Potassium | 915 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
