Mexican Ice Cream Recipe
- 2 cups vanilla ice cream
- 1/2 cup frosted cornflakes, crushed
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/4 cup honey
- 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.
1 each: 266 calories, 7g fat (4g saturated fat), 29mg cholesterol, 79mg sodium, 51g carbohydrate (43g sugars, 1g fiber), 3g protein.
Reviews for Mexican Ice Cream
"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"
"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!"
"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."
"We loved this at my house! Everyone is always so shocked when they start eating it!"
"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."
"So Good! This is an awesome recipe when you don't have time to bake. Perfect weekday dessert and for entertaining. I used 'no sugar added' vanilla ice cream and Truvia instead of sugar. Also, because I had no cornflakes, I crushed up some Frosted Cheerios...excellent! Thanks!!"
"I served this with sweetened sliced strawberries."
"so easy and delicious"
"This has become a family favorite! It is super easy to make, and does taste exactly like what we get at our local Mexican restaurant. I also use smaller scoops, mainly because the topping is so good that we like to have a little bit in every bite! Kids request this often!"
"Taste just like the restaurant's version. I added a fried tortilla dipped in cinnamon and sugar placed underneath the ice-cream ball. Also added whipped cream and chocolate syrup. A very simple and delicious dessert. Thanks."
"GREAT recipe! I made if for a family get together and everyone loved it. I will be making this again, for sure!"
"For a Mexican ice cream that is not fried, this was an amazingly simple yet tastes so close to the real thing treat. It was so good I made it twice in a week! I used Aptiva sugar substitute for the real sugar to save some calories and carbs, and it was still great. Ben Phipps needs to be congratulated, continue cooking, and become a Food Network chef when he is older.....Please let him know he did a great job."
"Very easy, fun to make, and a big hit in my house! These are wonderfully sweet and crunchy, and my kids absolutely loved them! "Fried ice cream" is what I told them it is usually called. I only used 1/2 the cinnamon to keep it from overwhelming the dish. I made the ice cream balls a bit smaller than the recipe called for (about the size of one small scoop of ice cream), and served two balls per person. I skipped the pre-freezing time since I was going to serve them right away and they turned out crunchy and just fine. I would use more frosted corn flake crumbs and cut back on the amount of sugar next time. Nice job!"