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Mexican Ice Cream

A crunchy and sweet dessert featuring vanilla ice cream coated in a cinnamon-cornflake shell, perfect for a hot day or party treat.
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Prep Time 15 minutes
Total Time 3 hours 15 minutes
Servings: 4 servings
Course: Dessert, Frozen Treat
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Ice Cream Base
  • 4 scoops vanilla ice cream (about 1 cup per scoop)
Coating
  • 3 cups crushed frosted corn flakes Finely crushed for better coating.
  • 1 teaspoon ground cinnamon Enhances flavor of the cornflake coating.
Toppings (optional)
  • 3 tablespoons honey Optional drizzle before serving.
  • 1 can whipped topping For serving.
  • chocolate syrup Optional drizzle before serving.
  • 4 pieces maraschino cherries Optional garnish.

Method
 

Preparation
  1. Line a baking sheet with parchment paper and flatten it in your freezer.
  2. Scoop out four large portions of vanilla ice cream (about 1 cup each) on the parchment-lined sheet.
  3. Shape each scoop into a round ball and freeze until firm for 1 hour.
Coating
  1. Mix the crushed corn flakes with ground cinnamon in a bowl.
  2. Roll each firm ice cream scoop in the cornflake mixture, reshaping as necessary to ensure an even coating.
Final Freeze
  1. Return the coated ice cream balls to the lined baking sheet and freeze again for 2 hours.
Serving
  1. Drizzle honey over the ice cream just before serving, and add optional toppings like whipped topping, chocolate syrup, and a maraschino cherry.
  2. Serve immediately to maintain texture.

Notes

Can be prepared a day in advance and stored in an airtight container. Place parchment between layers to avoid sticking. Variations include using chocolate ice cream or adding nuts to the coating.