Making Mexican Ice Cream at home is so simple! Skip the fryer and make these easy 3 ingredient treats in 10 minutes, then garnish your frozen dessert with a drizzle of chocolate, a dollop of whipped cream, and a cherry on top!
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This homemade Mexican Ice Cream recipe is made without frying and is so fast and easy to prepare with vanilla ice cream, crushed Frosted Flakes cereal, and cinnamon plus your preferred garnish.
This creamy, crunchy treat is a twist on the traditional deep-fried dessert, served ice cream sundae-style with honey, chocolate syrup, whipped cream, and a cherry on top.
Mexican “Fried” Ice Cream
Making Mexican Ice Cream Balls at home is my favorite way to make Restaurant Style Mexican fried Ice Cream without frying.
My easy Mexican dessert recipe is made with only 3 base ingredients; simply coat each ice cream ball in a cinnamon cereal mixture, then top it with a drizzle of honey, a dollop of Cool Whip, some chocolate sauce or caramel syrup, a cherry, or your favorite sundae fixings.
While the classic Mexican ice cream is deep fried, I find that method to be way too messy and melty, so skip the fryer for my version and serve these treats straight from the freezer!
Crunchy on the outside and smooth and creamy on the inside, these frozen ice cream balls are coated with a crispy breading that tastes even better than any fried ice cream dessert.
Why We Love This Ice Cream Balls Recipe
- Quick and easy to make in 10 minutes.
- Only uses 3 base ingredients plus your preferred toppings.
- Cold creamy ice cream covered in a crispy, crunchy coating.
- Un-fried take on a traditional Mexican treat.
- Perfect for serving after a Mexican meal or for a Cinco De Mayo party.
More Easy Ice Cream Recipes
Ingredients
- Vanilla ice cream
- Frosted corn flakes: Use your favorite of Frosted Flakes cereal brand. I chose Great Value brand for this recipe.
- Ground cinnamon
- Honey (optional drizzle)
- Whipped topping (optional topping)
- Chocolate syrup (optional drizzle)
- Maraschino cherries (optional topping)
Substitutions and Additions
- Create Your Crunch: You can use plain crushed cornflakes, Frosted Flakes, or Cinnamon Toast Crunch to create your crunchy coating.
- Cut The Calories: For a lighter version of this recipe, you can try replacing the full-fat frozen balls of ice cream with reduced-fat ice cream or even frozen yogurt.
- Tasty Toppings: Top your frozen treat with a drizzle of honey, whipped cream, chocolate syrup, caramel sauce, and a maraschino cherry.
Recommended Tools
- Baking sheet
- Parchment paper
- Ice cream scoop
- Mixing bowl
See Full Recipe Card Below
Jump to RecipeHow to Make Mexican Ice Cream
- Freeze Your Scoops: Place scoops of ice cream on a baking sheet and freezer for 1 hour.
- Coat The Ice Cream: Roll each scoop of ice cream in the cinnamon cereal mixture to thoroughly coat and place back into the freezer for 2 more hours.
Pro Tip: While rolling the ice cream, shape it into a more solid ball. - Serve: Drizzle with honey and garnish with whipped topping, chocolate syrup, and top with a maraschino cherry. Serve immediately. Enjoy!
Tip From Our Recipe Developer
- You can substitute caramel topping for the chocolate syrup.
- You can lightly dust the whipped topping with ground cinnamon instead of drizzling with chocolate syrup.
- Feel free to wear plastic gloves when rolling the ice cream in the cereal coating to help prevent melting from the heat from your hands.
Storage
- To Store: Store any leftovers in an airtight container in the freezer for up to 2 days.
Other Easy Mexican Inspired Recipes
- Sopapilla -Cinnamon Sugar Cheesecake Bars
- Sheet Pan Quesadillas
- Chicken Enchilada Bake
- Sheet Pan Fajitas
- Mexican Street Corn
Mexican Restaurant Style Ice Cream
Serves — 4
Making Mexican Ice Cream at home is so simple! Skip the fryer and make these easy 3 ingredient treats in 10 minutes, then garnish your frozen dessert with a drizzle of chocolate, a dollop of whipped cream, and a cherry on top!
Prep Time 10 mins
Freeze Time 5 hrs
Total Time 5 hrs 10 mins
Ingredients
- 4 scoops vanilla ice cream (1 cup scoops)
- 3 cups crushed frosted corn flakes (your favorite brand – I chose Great Value)
- 1 teaspoon ground cinnamon
- 3 tablespoons honey optional drizzle
- Canned whipped topping optional topping
- Chocolate syrup optional drizzle
- 4 maraschino cherries optional topping
Instructions
- Line a baking sheet with parchment paper and set it aside.
- Scoop 4 – 1 cup scoops of vanilla ice cream and place on the prepared baking sheet. (You can shape the scoops of ice cream into a ball but it is not necessary. You will be shaping the scoops more into a ball shape when you roll the scoops in the crushed frosted flakes)
- Place the scooped ice cream in the freezer for 1 hour.
- Add the ground cinnamon to the crushed frosted flakes and stir to combine.
- Remove the scooped ice cream from the freezer.
- Roll 1 scoop of the ice cream in the frosted flakes. While rolling the ice cream, shape into a more solid ball. Once completely coated, place the ice cream back onto the parchment paper. Repeat the steps until all 4 scoops are completely coated. Place back into the freezer for 2 more hours.
- Remove the coated ice cream just before serving. Drizzle 2 teaspoons of honey over each coated ice cream scoop. You can garnish the coated ice cream with canned whipped topping, Drizzle with the chocolate syrup and top with a maraschino cherry. Serve immediately.
Jenn’s Notes
Storage:
- To Store: Store any leftovers in an airtight container in the freezer for up to 2 days.
- You can substitute caramel topping for the chocolate syrup.
- You can lightly dust the whipped topping with ground cinnamon instead of drizzling with chocolate syrup.
- Feel free to wear plastic gloves when rolling the ice cream in the cereal coating to help prevent melting from the heat from your hands.
Nutrition Info
Calories: 269kcal | Carbohydrates: 49g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 207mg | Potassium: 178mg | Fiber: 2g | Sugar: 31g | Vitamin A: 657IU | Vitamin C: 5mg | Calcium: 94mg | Iron: 6mg
