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Mexican Fried Ice Cream

Mexican Fried Ice Cream
TOTAL TIME: Prep: 25 min. + freezing Cook: 5 min. YIELD: 9 servings.


  • 1/2 gallon French vanilla ice cream, softened
  • 3 cups crushed cornflakes
  • 4 teaspoons ground cinnamon
  • Oil for deep-fat frying
  • Honey and whipped topping, optional


  • 1. Place nine 3-in. scoops of ice cream on a baking sheet. Freeze for 1 hour or until firm.
  • 2. In a shallow bowl, combine cornflake crumbs and cinnamon. Roll ice cream balls in crumb mixture. Place on baking sheet; freeze overnight. Wrap each scoop separately in plastic wrap; transfer to a freezer bag. May be frozen for up to 2 months.
  • 3. In an electric skillet or deep-fat fryer, heat oil to 375°. Unwrap ice cream; fry one scoop at a time for 8-10 seconds. Place in chilled bowls; serve immediately. Top with honey and whipped topping if desired.

Nutrition Facts


Average Rating:
  • skgoodson
    Dec 31, 1969

    This is a great dessert if you want something different. Would be great to know what the ACTUAL nutrition facts are though.

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