Delicious Mexican Fried Ice Cream Recipe – A Sweet Twist on a Classic Treat

If you’ve ever craved a dessert that’s a perfect blend of hot and cold, crispy and creamy, then Mexican fried ice cream is the treat you’ve been looking for.

This decadent dessert offers a surprising contrast between its warm, crunchy exterior and cold, creamy center, creating an unforgettable bite with every mouthful.

Originally a popular dish in Mexican restaurants, this dessert has become a favorite in homes and eateries alike, thanks to its delightful texture and sweet flavors.

While the idea of frying ice cream might seem unusual, the process is simpler than you might think, and the result is nothing short of spectacular.

Whether you’re looking to impress at a dinner party or indulge in a fun family treat, Mexican fried ice cream offers a perfect combination of flavor, texture, and fun.

Let’s dive into the details of this iconic dessert and learn how to create it from scratch.

What is Mexican Fried Ice Cream?

Mexican fried ice cream is a dessert that combines the creamy, cold delight of ice cream with the crisp, warm crunch of a deep-fried coating.

It’s a fusion of two textures that most people would never expect to see together, but the results are nothing short of magical.

The basic concept of the dish involves scooping ice cream into balls, freezing them to a hard consistency, and then coating them in a crunchy mixture.

Typically, this coating consists of ingredients like crushed cornflakes, cinnamon, and sugar, which create a sweet and slightly spiced layer around the ice cream.

After the ice cream balls are coated, they’re quickly deep-fried in hot oil, just long enough to brown the crust without melting the ice cream inside.

This dish is often served with a drizzle of honey, chocolate syrup, or whipped cream, and sometimes garnished with a sprinkle of cinnamon or even a few fresh fruits.

The warm and crispy exterior contrasts beautifully with the cold, creamy ice cream, making each bite an indulgent and satisfying experience.

Though it’s called “fried,” the dish isn’t deep-fried in the traditional sense where it’s submerged for a long time. Instead, it’s a flash fry—just a quick dip in hot oil for the outer layer to crisp up, leaving the ice cream inside frozen and perfect for a cool, creamy center.

The origins of Mexican fried ice cream are somewhat unclear, but it’s believed to have emerged in Mexican-American communities in the United States.

While it’s not a traditional dish in Mexico, it has become widely associated with Mexican cuisine, often served in Mexican restaurants as a fun and indulgent treat.

Ingredients Needed for Mexican Fried Ice Cream

To create the perfect Mexican fried ice cream, you’ll need a few key ingredients that come together to provide the right texture, flavor, and crunch.

Here’s what you’ll need to gather before you begin:

Ice Cream

The main star of the dish! You’ll need ice cream with a rich and creamy texture that will hold up well when frozen.

Classic flavors like vanilla or cinnamon work wonderfully, but feel free to get creative with your choice.

Chocolate, strawberry, or even coffee-flavored ice cream can also make an exciting twist on the classic.

Cornflakes or Tortilla Chips

For the crispy coating, cornflakes are traditionally used, providing a light and crunchy texture that contrasts perfectly with the cold ice cream.

Some variations use crushed tortilla chips for a slightly different flavor, but cornflakes remain the most popular choice.

Cinnamon and Sugar

This sweet and aromatic blend will coat your crispy cornflake mixture.

The cinnamon adds a warm, comforting flavor that complements the coolness of the ice cream.

The sugar gives just the right amount of sweetness to balance out the richness of the ice cream.

Butter

Butter is used to enhance the flavor and richness of the coating.

When the cornflakes are toasted in butter, it adds a golden brown color and an extra layer of flavor that makes the fried coating irresistible.

Eggs and Flour

The egg wash helps the crunchy coating stick to the ice cream balls, while the flour added to the egg wash gives the coating a firmer, more substantial texture.

This combination will ensure that the coating adheres properly when you fry the ice cream.

Optional Toppings

Once your fried ice cream is done, you can add extra toppings to make it even more indulgent.

A drizzle of honey, chocolate syrup, or caramel sauce is a classic option.

Whipped cream, a sprinkle of cocoa powder, or even a few slices of fresh fruit like strawberries or bananas can elevate the dessert even further.

Step-by-Step Instructions for Making Mexican Fried Ice Cream

Making Mexican fried ice cream is surprisingly simple, but it requires some patience, especially when it comes to freezing the ice cream to the right consistency.

Follow these step-by-step instructions, and you’ll have a deliciously crispy treat in no time!

Step 1: Form the Ice Cream Balls

Start by scooping the ice cream into smooth, round balls. You can use an ice cream scoop to get uniform portions or just use your hands.

Aim for about 1 to 2-inch balls of ice cream—small enough to fry quickly but large enough to hold their shape.

Once you’ve shaped the ice cream balls, place them on a baking sheet lined with parchment paper or a silicone mat.

Pop the sheet into the freezer and freeze the balls for at least 2 hours (or longer if possible).

This step is crucial, as the ice cream must be frozen solid to withstand the brief frying process without melting.

Step 2: Prepare the Coating

While the ice cream is freezing, you can prepare the crispy coating.

In a large bowl, crush the cornflakes into small pieces—either by hand or with a rolling pin.

You want them to be small but not powdery, as they need to maintain their crunch.

Once the cornflakes are crushed, add the cinnamon and sugar to the mixture.

Stir it well to ensure the sugar and cinnamon are evenly distributed.

The sweet-spicy blend will give your fried ice cream the signature taste that pairs perfectly with the cold ice cream.

Step 3: Prepare the Egg Wash

In a shallow bowl, beat the eggs and add a small amount of flour.

Whisk the mixture until it’s smooth, ensuring the flour is fully dissolved.

This egg wash will help bind the cornflake coating to the ice cream and give it that golden, crispy exterior once fried.

Step 4: Coat the Ice Cream Balls

Once your ice cream balls are frozen and your coatings are ready, it’s time to coat the ice cream.

First, dip each frozen ice cream ball into the egg wash, making sure it’s fully covered.

Next, roll the egg-washed ice cream ball in the crushed cornflake mixture, pressing gently to ensure it adheres well.

For an extra-thick, crunchy coating, you can repeat the process—dip the ice cream ball in the egg wash again and then roll it in the cornflakes mixture once more.

Once coated, place the ice cream balls back on the baking sheet and freeze them for another 30 minutes to ensure the coating is firm and the ice cream stays solid.

Step 5: Fry the Ice Cream

Heat oil in a deep fryer or large pan to about 375°F (190°C). You want the oil to be hot enough to crisp the coating quickly but not so hot that it burns.

Carefully lower the coated ice cream balls into the hot oil using a slotted spoon.

Fry them for about 10-15 seconds, just long enough for the outside to become golden brown and crispy.

Be sure to avoid keeping them in the oil too long, as the ice cream inside will start to melt.

Use a slotted spoon to remove the fried ice cream balls from the oil and place them on a paper towel-lined plate to drain any excess oil.

How to Serve Mexican Fried Ice Cream

Once your Mexican fried ice cream is made, it’s time to present it in all its crispy, creamy glory.

Serving this dessert is part of the fun, and there are several ways to make it look even more irresistible.

Serve Immediately

Mexican fried ice cream is best served right after frying.

The combination of the warm, crunchy exterior and the cold, creamy interior makes for a delightful contrast that will melt in your mouth.

Don’t let it sit too long—serve it while it’s still crispy!

Add Toppings and Garnishes

There are endless possibilities when it comes to toppings for your fried ice cream.

Here are a few ideas to elevate the presentation and flavor:

• Drizzle with Honey or Syrup: A sweet touch of honey, chocolate syrup, or caramel will complement the fried exterior and add richness to the dessert.
• Sprinkle with Cinnamon Sugar: For extra flavor, sprinkle a little cinnamon and sugar on top of the fried ice cream to enhance its warm, spiced flavor.
• Whipped Cream: A dollop of fresh whipped cream can add a soft, creamy texture that pairs perfectly with the crunchy coating.
• Fresh Fruit: Slices of strawberries, bananas, or even a few berries can add a burst of freshness and color to your plate.
• Chocolate Shavings: If you’re a chocolate lover, consider adding a sprinkle of shaved chocolate or chocolate chips for a more indulgent touch.

Presentation

Place the fried ice cream ball in a small, attractive bowl or on a dessert plate.

You can serve it as individual portions or create a small dessert platter with a few different flavors of ice cream.

A drizzle of syrup or a sprinkling of cinnamon sugar will make it even more enticing.

Tips and Tricks for the Perfect Mexican Fried Ice Cream

Making Mexican fried ice cream can be a bit tricky, especially when it comes to ensuring the coating stays crispy while the ice cream remains perfectly frozen.

These tips and tricks will help you master the dish and get the best results every time.

Freeze the Ice Cream Balls Thoroughly

Freezing the ice cream balls is the most important step in making fried ice cream.

The ice cream must be frozen solid to ensure it doesn’t melt during the frying process.

Plan ahead and allow at least 2 hours of freezing time (or longer if you can) before attempting to coat or fry the ice cream balls.

Double Coat for Extra Crispiness

For a thicker, crunchier coating, you can double coat the ice cream balls.

After dipping in the egg wash and rolling them in the crushed cornflakes mixture, dip them in the egg wash once again and coat them in cornflakes a second time.

This extra layer will give the fried ice cream a satisfying crunch and a more substantial coating.

Use High-Quality Ice Cream

The quality of the ice cream matters when making this dessert.

Choose a rich, creamy ice cream that has a good balance of fat content.

This will help ensure the ice cream holds its shape and doesn’t become too soft or watery when frying.

Don’t Overcrowd the Pan

When frying the ice cream, make sure not to overcrowd the pan or fryer.

Fry only a few balls at a time to allow them to cook evenly and crisply.

Overcrowding the oil can reduce the temperature and make the coating soggy.

Use a High Smoke Point Oil

For frying, it’s important to use oil with a high smoke point.

Canola oil, vegetable oil, or peanut oil are good choices.

These oils can withstand the high temperature needed for frying without burning.

Quick Frying is Key

The frying process should be brief—just 10 to 15 seconds.

The goal is to create a golden, crispy exterior without allowing the ice cream to melt inside.

Keep a close eye on the ice cream balls while they fry to avoid overcooking them.

Don’t Skip the Freezing Between Coats

After rolling the ice cream in the egg wash and cornflake mixture, place the coated ice cream balls back into the freezer for at least 30 minutes.

This step ensures the coating stays firm during frying and prevents the ice cream from softening.

Keep an Eye on Oil Temperature

The oil should be around 375°F (190°C). Use a thermometer to make sure the temperature stays consistent.

If the oil is too hot, the coating will burn before the ice cream inside has a chance to freeze properly.

If the oil is too cool, the coating will absorb excess oil, making it soggy instead of crisp.

By following these tips and tricks, you can achieve the perfect balance of crispy coating and cold, creamy ice cream inside.

With a little practice, you’ll be able to master Mexican fried ice cream and make it a showstopper at any occasion!

Common Mistakes to Avoid When Making Mexican Fried Ice Cream

While making Mexican fried ice cream is relatively simple, there are a few common mistakes that can result in a less-than-perfect dessert.

To ensure your fried ice cream turns out crispy and delicious every time, here are the pitfalls to avoid:

1. Not Freezing the Ice Cream Long Enough

One of the most important steps is freezing the ice cream balls thoroughly before frying them.

If they’re not frozen solid, the ice cream will melt too quickly in the hot oil, creating a soggy mess.

Make sure to freeze the ice cream for at least 2 hours, or even longer if possible, to ensure the balls hold their shape during frying.

2. Frying at the Wrong Temperature

The oil must be at the right temperature for frying—around 375°F (190°C).

If the oil is too hot, the coating will burn before the ice cream has a chance to stay frozen.

If it’s too cold, the coating will absorb excess oil and become greasy.

Use a thermometer to monitor the oil temperature and adjust the heat as necessary.

3. Overcrowding the Pan or Fryer

Frying too many ice cream balls at once can lower the temperature of the oil, leading to uneven cooking.

For the best results, fry only 2-3 ice cream balls at a time to ensure they fry evenly and get that perfect golden crispiness.

4. Skipping the Double Coating

If you skip the second coating of cornflakes and egg wash, the outer crust may not be as thick and crispy. For the crispiest texture, dip the ice cream in the egg wash and cornflake mixture twice. This extra layer of coating will ensure that the outside stays crunchy while the ice cream inside stays frozen.

5. Using the Wrong Oil

It’s crucial to use oil with a high smoke point, such as canola, vegetable, or peanut oil.

Low-smoke-point oils, like olive oil, will burn at the high temperatures needed for frying, affecting the flavor and texture of the dish.

Stick with oils that can handle the heat for the best results.

6. Not Letting the Coating Set

After coating the ice cream balls, place them back in the freezer for at least 30 minutes before frying.

This step helps the coating adhere better and ensures it doesn’t slide off during frying.

Skipping this step can result in an uneven coating.

Conclusion

Mexican fried ice cream is a fun and delicious dessert that brings together the best of both worlds: a warm, crispy coating paired with a cold, creamy center.

Whether you’re making it for a special occasion or just for a fun treat, this dessert never fails to impress.

By following the tips and avoiding common mistakes, you can create the perfect fried ice cream with a golden crust and smooth, chilled ice cream inside.

Don’t be afraid to experiment with different ice cream flavors and toppings to make this dessert your own.

With the right techniques, you’ll have a delightful dessert that your friends and family will rave about.

So, get ready to fry up some fun!

Frequently Asked Questions

1. Can I make Mexican fried ice cream ahead of time?

While you can prepare the ice cream balls and the coating ahead of time, it’s best to fry them just before serving to maintain the crispy texture.

You can freeze the coated ice cream balls for up to a day before frying them.

2. What other coatings can I use instead of cornflakes?

While cornflakes are the traditional choice, you can use crushed tortilla chips, graham crackers, or even crushed cookies like Oreos for a different flavor and texture.

Just make sure the coating is crunchy and can hold up to the frying process.

3. Can I make a healthier version of Mexican fried ice cream?

For a lighter take, you could opt for low-fat or non-dairy ice cream and bake the coating instead of frying it.

This will reduce the calorie content but still provide a similar flavor and texture.

However, keep in mind that the signature crispy exterior may be a bit different with baked versions.

4. Can I use other types of ice cream, like dairy-free or low-fat?

Absolutely! You can use dairy-free or low-fat ice cream as a substitute for traditional ice cream.

Just be aware that the texture and consistency of these ice creams may vary, so they might need a bit more freezing time to hold their shape.

5. What do I do if the ice cream starts to melt while frying?

If your ice cream starts melting too quickly, the oil may be too hot.

Try lowering the temperature slightly, and make sure the ice cream balls are frozen solid before frying.

You can also work in small batches to ensure the ice cream stays frozen while the coating crisps up.