Mexican Ice Cream – creamy vanilla ice cream on the inside with a cinnamon crunch coating. Add a little cayenne to heat up the coating. Drizzle with some Hot Fudge and top it all with whipped cream. Oh, so good.
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This Mexican Ice cream is a fun and creative twist on a traditional dessert. Instead of a large scoop of ice cream with cinnamon crunchies on the outside, I made mini scoops (2 tablespoons each). The traditional dessert is then deep-fried before serving. Way too messy, and these mini bites would become big melted puddles if I fried them. I skipped the fryer and served them straight up from the freezer instead. These mini Mexican ice cream balls have the perfect ice cream to crunchies ratio in every bite.
What are the ingredients for Mexican Ice Cream?
A good quality vanilla ice cream is essential for making these treats. The crunchy coating can be corn flakes, frosted flakes, or even cinnamon toast crunch cereal. If you want to spice up the crunchy coating, add a pinch or more (for those who like it hot) of cayenne pepper to the cinnamon-sugar mixture. When you are ready to serve, the little Mexican ice cream balls, drizzle them with hot fudge and top with some whipped cream.
Steps to Make this Mexican Ice Cream Dessert.
- Soften up the ice cream, so it is easy to scoop. Make 12 or 16 balls of ice cream using a 2 Tbsp. Scoop. Freeze the balls until firm. (about 20 minutes)
- Working with 3 balls at a time, roll each ball in the crushed cereal coating. You may have to press the cereal into the ice cream to make it stick.
- Roll the ball in the cinnamon sugar cayenne mixture and then again in the cereal.
- Freeze until ready to serve.
- Just before serving. Make the whipped cream. Or use the commercial squirt whipped cream from the can. Place 3 or 4 balls on each plate, drizzle with hot fudge sauce and top with some whipped cream. Serve immediately
Can I Make These Ahead?
You can make the Ice cream balls up to a day in advance of when you want to serve them. Store them in an airtight container until ready to serve.
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- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
- 2 tbsp. scoop
- 2 pint vanilla ice cream (950ml)
- 4 cups Frosted Flakes Cereal (200g)
- ¼ cup granulated sugar (50g)
- 1 tbsp cinnamon
- 1 pinch cayenne pepper Optional
- 2 tbsp hot fudge sauce
- ½ cup heavy cream (120ml) whipped
- 2 tbsp powdered sugar
- ½ tsp vanilla
Make the Mexican Ice Cream Balls
- Let the vanilla ice cream soften enough to easily scoop. Use a 2 tbsp. scoop to form 12 balls of vanilla ice cream. Put the balls back in the freezer and freeze for 15 minutes.
- Crush the frosted flakes with a rolling pin or by hand until they are crumbled. set aside
- Add the cinnamon and optional pinch of cayenne pepper to the granulated sugar and mix together
- Remove 3 ice cream balls at a time and roll each ball first in the crushed cereal. You may need to press the cereal into the ball to make the cereal stick to the ball.
- Then roll in the cinnamon-sugar mixture. Roll a second time in the cereal.
- When all 3 ice cream balls are coated put them back in the freezer and remove another 3 balls to coat. Once all the balls are coated freeze until you are ready to serve them.
Serving the Mexican Ice Cream
- Whip the heavy cream until soft peaks form. Add the powdered sugar and vanilla and whip until stiff peaks form. Put whipped cream in a pastry bag with a medium star tip.
- Remove the Mexican ice cream balls from the freezer and place 3 balls on each plate.
- Drizzle with hot fudge and top with a rosette of whipped cream. Serve immediately.