Mexican Ice Cream
This easy Mexican Ice Cream is a fun, no-bake dessert inspired by the flavors of fried ice cream. Creamy vanilla ice cream is rolled in a sweet cinnamon-coated frosted cornflake mixture, then finished with whipped topping, chocolate syrup, and a maraschino cherry. It’s a quick and impressive dessert that’s perfect for Cinco de Mayo, taco night, birthdays, or anytime you’re craving a sweet treat.
Prep Time: 15 minutes
Freeze Time: 30 minutes (optional)
Total Time: 45 minutes
Servings: 4
Ingredients
- 4 large scoops vanilla ice cream
- 3 cups crushed frosted cornflakes
- 1 teaspoon ground cinnamon
- 3 tablespoons honey
- Whipped topping, for serving
- Chocolate syrup, for drizzling
- 4 maraschino cherries
Optional Garnishes
- Caramel sauce
- Chopped toasted pecans
- Chopped peanuts
- Rainbow sprinkles
- Fresh strawberries
- Ground cinnamon for dusting
Instructions
Step 1: Prepare the Crunch Coating
In a medium bowl, combine the crushed frosted cornflakes and ground cinnamon.
Drizzle the honey over the mixture and stir until the cereal is evenly coated and lightly clumped together.
Step 2: Coat the Ice Cream
Working quickly, roll each scoop of vanilla ice cream in the cinnamon cornflake mixture until completely coated.
Gently press the coating onto the ice cream to help it adhere.
If desired, place the coated scoops on a parchment-lined baking sheet and freeze for 20–30 minutes to firm up before serving.
Step 3: Assemble
Place one coated scoop of ice cream into each serving bowl or dessert dish.
Top each serving with a generous swirl of whipped topping.
Drizzle with chocolate syrup.
Finish with a maraschino cherry on top.
Serving Suggestions
Serve immediately while the ice cream is frozen and the coating is crisp. Pair with churros, sopapillas, brownies, or your favorite Mexican-inspired meal for a delicious dessert.
Storage
For best results, enjoy immediately after assembling.
If needed, freeze the coated ice cream scoops (without whipped topping or syrup) in an airtight container for up to 1 week. Add the toppings just before serving.
Tips for Success
- Work quickly to keep the ice cream from melting.
- Freeze the coated scoops before serving for a firmer texture.
- Lightly crush the cornflakes so they remain crunchy rather than powdery.
- Warm the honey slightly if it’s too thick to drizzle evenly.
- Use premium vanilla ice cream for the richest flavor.
Variations
- Caramel Mexican Ice Cream: Drizzle with caramel sauce instead of chocolate syrup.
- Chocolate Lovers: Use chocolate ice cream and add mini chocolate chips to the coating.
- Strawberry Delight: Top with sliced fresh strawberries and strawberry syrup.
- Nutty Version: Roll the coated scoops in chopped toasted pecans or peanuts for extra crunch.
- Cinnamon Sugar: Sprinkle with a little cinnamon sugar just before serving for an extra burst of flavor.
Nutrition Information
Per Serving (Approximate)
- Calories: 430
- Protein: 6g
- Carbohydrates: 66g
- Fat: 17g
- Saturated Fat: 9g
- Cholesterol: 45mg
- Sodium: 230mg
- Fiber: 1g
- Sugar: 48g
Nutrition information is an estimate and may vary depending on the specific ingredients and brands used.