Easy Mexican Ice Cream Recipe
Have you ever wondered how to make Mexican Ice Cream at home? You know, the ice cream they serve at Mexican restaurants that is crispy and deep fried out the outside, but still cool and creamy in the middle. Delish!
What Is Mexican Ice Cream?
The most iconic Mexican Ice Cream dessert is fried ice cream! A simple-looking dessert that is slightly confusing, Mexican ice cream is a round ball of frozen ice cream, coated in cereal, that has been fried in oil so that the outer coating is hot and crispy.
Is Fried Ice Cream Actually Mexican?
The origins of this delicious dessert are a bit unclear.
Some say that Japanese tempura restaurants were the first to make it, while others claimed that fried ice cream was first served at the 1893 Chicago World’s Fair.
Mexican restaurants started serving fried ice cream in the 1980s, likely after the popular restaurant Chi-Chi’s added an ice cream sundae to its menu that featured a cinnamon sugar fried tortilla on top.
I just love reading about the history of ice cream, and learning about how ice cream is enjoyed in different cultures and regions! Check out our recipe for Thai Rolled Ice Cream if you’re into that stuff too! It’s easy and delicious.
Ingredients in Homemade Mexican Ice Cream
- Vanilla Ice Cream – I like the warm, rich flavor of vanilla bean ice cream in this recipe, but any style of vanilla ice cream will do. Make this recipe dairy free by using oat milk ice cream too! While I highly recommend making homemade ice cream, you can certainly use store-bought ice cream to make Mexican Ice Cream if you choose.
- Corn Flakes – The crispy coating on Mexican fried ice cream is made up of crushed corn flakes! Gluten-free cornflakes work too.
- Cinnamon and Sugar – To season the cornflakes, add a classic Mexican dessert flavoring. Sugar and cinnamon give the crispy ice cream coating a flavor very similar to churros!
- Frying Oil – Any type of neutral flavored oil that you like to use for frying will work here. I usually prefer to use vegetable or canola oil, but peanut or corn oil is also ok.
- Chocolate Sauce and Maraschino Cherries – Every ice cream dessert is better with a drizzle of Hershey’s syrup and a cherry on top!
For the complete list of ingredients and instructions for making Mexican Ice Cream, please see the recipe below.
How to Store Mexican Ice Cream
Mexican fried ice cream needs to either be eaten immediately after frying or stored in the freezer for later enjoyment.
This dessert truly is best eaten right away. Fried ice cream from the freezer will not be as crispy or warm as it is directly from the hot oil, but it is still delicious. If you are going to freeze these after frying, be sure to eat them within a week or so.
You can also freeze the coated ice cream balls, un-fried, for up to one month. Wrap them individually for best results, and fry them when you’re ready to enjoy!
Tips for Making This Mexican Ice Cream Recipe
- Freeze Well – There are several freezing steps in this recipe – Please don’t skip any of them! It’s important that the ice cream and the coating are very, very frozen before putting it into the hot oil, and freezing along the way will keep the ice cream from melting.
- Make Room – Be sure that you have space in your freezer for a tray of ice cream balls before starting this Mexican ice cream recipe. Shift things around so that a cookie sheet can sit flat.
- Disposable gloves can help if you find that the heat from your hands is melting the ice cream too quickly while you’re adding the coating.
- Coat the Ice Cream Well -Be sure not to leave any uncovered spots when breading the ice cream. The layers of crushed cornflakes on the ice cream create a barrier that keeps the ice cream from melting in the oil.
- Only Fry One Mexican Ice Cream at a Time – Adding more than one frozen ice cream ball to the oil will bring the temperature too low, and you won’t get the crispiness that you want in the short amount of time that’s required.
The Best Toppings for Mexican Fried Ice Cream
Just like your favorite restaurant serves it, chocolate sauce, whipped cream, and a cherry are the perfect finishing touches for Mexican ice cream!
Feel free to add any of your other favorite ice cream toppings instead though, like caramel sauce, strawberry syrup, chopped nuts, or crushed Oreos.
Can I Make Mexican Ice Cream That Isn’t Fried?
If you’d rather not deep fry this recipe, I’ll give you a shortcut that will allow you to make a dessert that resembles fried ice cream but isn’t actually fried in oil.
Skip the eggs in this recipe, and instead roll the ice cream balls in the cornflake mixture, being sure to coat them very well. Freeze for at least an hour, and serve!
More Fun Homemade Ice Cream Desserts:
- Ice Cream Pizza starts with a baked cookie crust, and is topped with vanilla ice cream and all of your favorite toppings.
- Baked Alaska is another ice cream dessert that seems impossible, with layers of cake and ice cream inside of a browned meringue.
- Use your favorite soda and your favorite ice cream to make a Root Beer Float or a classic Coke Float.
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Mexican Ice Cream
Ingredients
- 1.5 quarts vanilla bean ice cream
- 4 cups crushed corn flakes
- 1/2 tbsp ground cinnamon
- 2 tbsp granulated sugar
- 2 eggs whisked
- vegetable oil or canola oil for deep frying
- chocolate sauce for topping
- whipped cream for topping
- maraschino cherries for topping
Instructions
- Scoop 2/3 cup sized scoops of ice cream and place on a baking sheet lined with wax paper. Freeze for 1 hour.
- Add the crushed cornflakes, ground cinnamon, and granulated sugar to a food processor. Process until finely ground.
- Place the corn flakes into a shallow bowl or baking dish. Set aside.
- Add two eggs to a shallow bowl or baking dish and whisk until beaten.
- One at a time, coat the ice cream scoops with the corn flakes, pressing the corn flakes into the ice cream until it sticks.
- Then, coat the ice cream balls with the beaten eggs and again with the corn flake mixture. Freeze again for at least 4 hours.
- Add vegetable oil or canola oil in a Dutch oven until it’s about 2 inches deep. Heat until the oil reaches 375F.
- One at a time, deep fry the coated ice cream balls for 20-25 seconds, until golden brown. Serve immediately or return to the freezer.
- To serve, top with a drizzle of chocolate sauce, fresh whipped cream, and a maraschino cherry.
Notes
- It’s important that the ice cream balls are well covered in the eggs and corn flake mixture. The barrier will keep the ice cream from melting in the hot oil. Be sure the entire surface area of the ice cream is covered with the corn flakes.
- There is a lot of freezing time required in this recipe. Do not be tempted to skip this as the ice cream melts quickly and it’s very, very important that it is frozen before frying.
- If you are having a hard time getting the first layer of corn flakes to stick to the ice cream balls, you can dip the ice cream balls in the eggs first to help it stick if need be.
- You can keep already fried ice cream balls in the freezer until ready to serve, but they will not be as crispy as they were when they were just fried. For best results, fry just before serving.
