Mexican Un Fried Ice Cream
Indulge in the irresistible charm of Mexican Un-Fried Ice Cream—a delightful twist on the classic deep-fried treat, minus the frying! This no-fry dessert combines creamy vanilla ice cream with a buttery, golden-brown coating made from crunchy crushed cornflakes, cinnamon, and a hint of sugar. Perfectly simple to prepare and packed with warm, spiced flavors, it's a brilliant fusion of texture and taste. Finished with fluffy whipped cream, a drizzle of honey or chocolate syrup, and a vibrant maraschino cherry, this frozen favorite is a show-stopping dessert for any occasion. Ready in just 20 minutes of active prep and tailored for both flavor and convenience, it’s the perfect crowd-pleaser to brighten up your dessert table.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 4 scoops Vanilla ice cream
- 2 cups Cornflakes cereal
- 1 teaspoon Ground cinnamon
- 2 tablespoons Granulated sugar
- 2 tablespoons Butter
- 1 cup Whipped cream
- 3 tablespoons Honey or chocolate syrup
- 4 pieces Maraschino cherries
Instructions
Scoop the vanilla ice cream into 4 evenly sized balls. Place them on a baking sheet lined with parchment paper and freeze them for at least 1 hour to ensure they are firm.
In a large zip-top bag, add the cornflakes cereal and crush them into small crumbs using a rolling pin. Alternatively, you can use a food processor.
In a medium mixing bowl, combine the crushed cornflakes, ground cinnamon, and granulated sugar. Mix well to evenly distribute the flavors.
Melt the butter in a large non-stick skillet over medium heat. Add the cornflake mixture and stir continuously for about 3–5 minutes, or until the mixture is golden brown and aromatic. Remove the skillet from heat and let the mixture cool completely.
Roll the frozen ice cream balls into the cooled cornflake mixture, pressing it gently with your hands to ensure the coating sticks evenly. Repeat until all the ice cream balls are fully coated.
Return the coated ice cream balls to the freezer for another 30 minutes to set.
When ready to serve, place each ice cream ball in a serving dish. Top with a dollop of whipped cream, drizzle with honey or chocolate syrup, and garnish with a maraschino cherry on top.
Serve immediately and enjoy this delightful Mexican Un-Fried Ice Cream!
Nutrition Facts
Calories |
412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 293 mg | 13% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 36.6 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 92 mg | 7% | |
| Iron | 8.2 mg | 45% | |
| Potassium | 176 mg | 4% | |
*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.
