Mexican Ice Cream Recipe
Mexican Ice Cream Recipe photo by Taste of Home

Mexican Ice Cream Recipe

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"I made this ice cream for my grandma and her friends and they said it was so good." This simple, flavorful dessert is a perfect way to get kids involved in the kitchen. —Ben Phipps, Lima, Ohio
TOTAL TIME: Prep: 20 min. + freezing
MAKES:4 servings
TOTAL TIME: Prep: 20 min. + freezing
MAKES: 4 servings


  • 2 cups vanilla ice cream
  • 1/2 cup frosted cornflakes, crushed
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup honey

Nutritional Facts

1 each: 266 calories, 7g fat (4g saturated fat), 29mg cholesterol, 79mg sodium, 51g carbohydrate (43g sugars, 1g fiber), 3g protein


  1. Place four 1/2-cup scoops of ice cream on a waxed paper-lined baking sheet. Freeze for 1 hour or until firm.
  2. In a shallow bowl, combine the cornflake crumbs, sugar and cinnamon. Roll ice cream in crumb mixture to coat. Freeze until serving. Drizzle each serving with 1 tablespoon honey. Yield: 4 servings.
Originally published as Mexican Ice Cream in Taste of Home June/July 2010, p40

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Reviewed Apr. 29, 2014

"Your suppose to deep fry for a few seconds. And you scoop ice cream then you freeze until really hard then deep fry for a few seconds and pull out with slotted spoon. Drizzle with honey and cover with whipped cream!!! Yum"

Reviewed May. 2, 2013

"Easy, fun and delicious! Served to a crowd of about 25 with ice cream toppings and whipped cream and it was a hit for our Mexican dinner!"

Reviewed Apr. 23, 2013

"I was expecting to find my favorite Mexican dessert but was disappointed that you left out the final step of deep frying it before the honey drizzle."

Reviewed May. 22, 2012

"We loved this at my house! Everyone is always so shocked when they start eating it!"

Reviewed May. 7, 2012

"Fun idea for dessert. Everyone loved it from kids to adults! I did use 1/4 of cinnamon sugar already mixed and it was perfect."

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