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
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
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.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Best served immediately after preparation to maintain texture.