Mexican Fried Ice Cream
A fun and indulgent dessert featuring creamy vanilla ice cream coated in a crunchy, cinnamon-sprinkled cereal mixture, topped with whipped cream and chocolate sauce.
Equipment
- Skillet
- Parchment-lined tray
Ingredients
- 4 large scoops vanilla ice cream
- 2 cups Frosted Flakes crushed
- 1 teaspoon ground cinnamon
- 1 tablespoon unsalted butter
- to taste toppings whipped cream, chocolate sauce, maraschino cherries
Instructions
- Using gloves or a sandwich bag, shape ice cream into 4 smooth balls. Place on a parchment-lined tray and freeze for at least 4 hours.
- In a skillet, melt butter over medium heat. Add crushed Frosted Flakes and cinnamon, sauté for about 3 minutes until lightly toasted.
- Remove ice cream balls from the freezer and roll them in the toasted cereal mixture, pressing gently to adhere.
- Top with whipped cream, chocolate sauce, and a maraschino cherry. Serve immediately.
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Notes
Best served immediately after preparation to maintain texture.