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Mexican Fried Ice Cream


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Mexican Fried Ice Cream 0 Picture


  • 1/2 gallon French vanilla ice cream, softened
  • 4 tsp cinnamon
  • 3 cups crushed cornflakes
  • honey
  • oil



Step 1

Scoop ice cream into nine 3" scoops. Dust with cinnamon and roll in cornflakes. Place on a baking sheet; freeze overnight. Wrap each scoop in plastic wrap and place in a freezer bag. May be frozen up to 2 months.

In a deep fryer, heat oil to 375. Unwrap ice cream; fry one scoop at a time for 8-10 seconds. Place in chilled bowls. Drizzle with honey and whipped topping.


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