Creamy vanilla ice cream wrapped in a warm, golden crust? That’s not just dessert. That’s Mexican fried ice cream, and it’s about to become your new obsession. In this recipe, you’ll discover how to make the perfect fried ice cream—crunchy on the outside, soft and dreamy on the inside—without deep frying. We’ll explore its roots, the ingredients you’ll need, and exactly how to build that irresistible contrast of cold and crisp. Whether it’s your first time or your fiftieth, this dessert delivers fiesta-level joy in every spoonful.
Table of Contents
Table of Contents
Why Mexican fried ice cream holds a sweet spot in our family
Every summer evening in our multigenerational kitchen ends the same way: with laughter, sticky fingers, and bowls of something sweet. Mexican fried ice cream became one of our favorite traditions thanks to my Grandma, who learned to make it at church potlucks back in her small Michoacán town. It wasn’t deep-fried, not really. It was cornflakes toasted in butter, folded over softened cinnamon-laced ice cream, and frozen until it held firm like a secret.
I remember the first time I helped her press that cornflake layer into the pan. I thought we were baking something. “Just wait,” she said, and winked.
Years later, I’m the one winking at my daughter as we drizzle warm honey on top. For us, Mexican fried ice cream isn’t just dessert—it’s connection. It’s Grandma’s voice in the room even when she’s not at the table. It’s one of those dishes that makes you pause and remember why we cook in the first place.
From Michoacán kitchens to family celebrations
This dessert has made its way to our Fourth of July barbecues, Sunday dinners, and even our daughter’s birthday parties. It’s got that wow-factor that makes guests think you’ve spent hours—when in truth, it’s a simple, no-fuss recipe you prep ahead and pull out when it’s showtime.
Looking for more nostalgic crowd-pleasers? Try our Best Chocolate Tres Leches Cake That’s Moist, Rich, and Easy.
Ingredients for the Best Mexican Fried Ice Cream
The simple pantry items you need today
You don’t need fancy equipment or hard-to-find ingredients to make Mexican fried ice cream at home. Everything you need is likely in your pantry or freezer right now. Here’s what you’ll want to grab:
- 3 cups crushed cornflakes (measured after crushing)
- 1 stick (½ cup) unsalted butter
- ¾ cup granulated sugar
- 1.5 quarts premium vanilla ice cream (go for a full-fat brand)
- ½ to 2 teaspoons ground cinnamon (adjust to your spice preference)
- ⅓ cup honey
- Chocolate syrup (for topping)
- Caramel syrup (optional but delicious)
- Whipped cream
- Maraschino cherries
That’s it. No deep fryer, no mess. Just pantry basics that, when combined, become something unforgettable.
Why texture and toppings matter in this dessert
The real star of Mexican fried ice cream isn’t just the ice cream—it’s the contrast. The buttery, toasted cornflakes deliver that irresistible crunch that mimics deep-frying without the oil. The cinnamon adds warmth, while honey brings a sticky-sweet finish that’s classic in many Mexican desserts.
Toppings take it to the next level. Chocolate and caramel sauces add richness. Whipped cream and cherries offer that diner-style charm that makes this dish feel like a celebration. You can even make it your own: drizzle extra warm cinnamon honey like we do in our Buñuelos recipe for a spiced twist.
Tip: Don’t skimp on quality ice cream. A rich vanilla base helps everything else shine—and it freezes better for slicing into neat squares.
Now that you’ve got everything ready, let’s dive into exactly how to put this dessert together step-by-step.
How to Make Mexican Fried Ice Cream (Step-by-Step)
Mastering the crunch-to-creamy contrast
This Mexican fried ice cream isn’t technically fried, but it delivers all the flavor and texture you love—with far less hassle. Follow these clear steps to build it just right. Total prep time is about 20 minutes, plus freezing time.
Step 1:
Take out your vanilla ice cream and let it sit at room temperature for 30 minutes, or until it softens enough to stir easily. Don’t rush this part—soft ice cream spreads more smoothly.
Step 2:
In a large skillet over medium heat, melt the butter. Once melted, stir in the crushed cornflakes and sugar. Cook for about 5 minutes, stirring constantly until the mixture is golden and smells toasty. Be careful—it can burn fast.
Step 3:
Remove the pan from heat and spread the mixture on a sheet tray to cool completely. This step is key to keeping the topping crunchy.
Step 4:
Press ⅓ of the cooled cornflake mixture into the bottom of a 9×13-inch glass baking dish. This will be your crunchy base layer.
Step 5:
In a large bowl, combine the softened ice cream with ground cinnamon. Stir until fully mixed. This adds that warm, familiar Mexican dessert flavor.
Step 6:
Spread the cinnamon ice cream gently over the cornflake base in the dish, smoothing it out evenly.
Step 7:
Top with the remaining cornflake mixture, pressing gently with clean hands or a spatula to secure it in place.
Step 8:
Drizzle honey evenly over the top, cover the dish tightly, and place it in the freezer for at least 5–6 hours, or overnight for best results.
Step 9:
To serve, cut into squares and place in dessert bowls. Top with chocolate syrup, caramel drizzle, whipped cream, and a cherry.
Pro tips to avoid soggy or too-hard layers
Want that signature crunch every time? Make sure your cornflake mixture cools completely before layering—it prevents steam from softening the cereal. Also, don’t skip the overnight freeze if you’re serving guests. It makes cutting and plating clean and easy.
Serving, Variations, and Storage Tips
Ways to serve it for birthdays, fiestas, or weeknights
This Mexican fried ice cream is versatile—it’s just as at home at a birthday bash as it is on a regular Tuesday night. For parties, I love slicing it into neat squares and serving it in wide dessert glasses. For kids, I sometimes top it with colorful sprinkles or crushed cinnamon cookies.
Here’s how we like to serve it:
- Classic: Chocolate syrup, caramel drizzle, whipped cream, cherry on top.
- Spicy twist: A sprinkle of chili-lime seasoning over the chocolate sauce.
- Fruit-forward: Fresh strawberries or mango slices with a drizzle of chamoy.
If you’ve tried our Tres Leches Cake, you already know how powerful a creamy dessert can be at the end of a meal. Fried ice cream brings that same creamy base, with a layer of crunch.
Flavor twists: horchata, chocolate chip, and more
Want to play with flavors? Here are a few creative spins:
- Horchata-style: Use cinnamon rice milk ice cream (or blend horchata and vanilla ice cream 50/50). Top with a sprinkle of ground cinnamon and toasted almond slivers.
- Chocolate chip: Add mini chocolate chips to the cinnamon ice cream layer for crunch throughout.
- Dulce de leche: Swap caramel syrup with warm dulce de leche and sprinkle with sea salt.
- Coconut-lovers: Toast shredded coconut along with the cornflakes for a tropical crunch.
This is one of those desserts that invites experimentation. You can prep it ahead of time, make different flavor sections in one pan, and surprise your guests with “choose your own topping” fun.
Storage Tips:
Cover your pan tightly with foil or plastic wrap and store in the freezer for up to 7 days. For best texture, let it sit at room temp for 5 minutes before cutting and serving. Don’t refreeze once it’s been out for a while—it’ll get icy.
Looking for more desserts that freeze beautifully? You’ll love our Carlota de Limón—another no-bake Mexican favorite that hits the spot year-round.
FAQs:
What is a Mexican fried ice cream?
Mexican fried ice cream is a creamy vanilla ice cream dessert coated in a crunchy, cinnamon-sugar crust that mimics deep frying—often made with toasted cornflakes or cookie crumbs. It’s then frozen solid and served with toppings like honey, chocolate syrup, and whipped cream.
Why do Mexican restaurants have fried ice cream?
It’s a crowd-pleaser with a wow factor. Though its exact origin is debated, Mexican restaurants popularized it in the U.S. as a fusion dessert, offering that crispy-hot versus icy-cold contrast. It adds flair to the dessert menu without requiring a complicated setup.
What are Mexican ice creams called?
In Mexico, ice creams are often called “nieves” or “helados,” depending on the region. “Nieves” are fruit-based and sorbet-like, while “helados” are creamier and more similar to American-style ice cream.
What is horchata ice cream?
Horchata ice cream is a frozen treat inspired by the traditional Mexican rice drink, horchata. It’s made with rice milk, cinnamon, and vanilla—creamy, spiced, and naturally dairy-free if prepared traditionally.
Conclusion
For us, Mexican fried ice cream is more than a dessert. It’s a family ritual that brings everyone to the kitchen and back to the table. It’s sweet, crunchy, and deeply nostalgic—all made with a few humble ingredients and a whole lot of love.
Whether you’re serving it up for a special occasion or just want to treat yourself after a long day, this dessert delivers. It’s fast to prep, fun to customize, and easy to share. Grandma would be proud.
Print
Mexican Fried Ice Cream Recipe: Crunchy, Creamy, No Fry Needed
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: Mexican
- Diet: Vegetarian
Description
Mexican fried ice cream with a crunchy cinnamon-cornflake crust, creamy vanilla center, and classic toppings—no deep fryer required.
Ingredients
3 cups crushed cornflakes
1 stick unsalted butter
¾ cup granulated sugar
1.5 quarts vanilla ice cream
½–2 tsp ground cinnamon
⅓ cup honey
Chocolate syrup
Caramel syrup (optional)
Whipped cream
Maraschino cherries
Instructions
1. Let ice cream sit out until soft.
2. Toast crushed cornflakes and sugar in butter for 5 minutes.
3. Cool the mixture completely.
4. Press ⅓ of the cornflake mix into bottom of a 9×13 pan.
5. Stir cinnamon into softened ice cream.
6. Spread ice cream over crust layer.
7. Top with remaining cornflake mix, press gently.
8. Drizzle honey over top and freeze at least 6 hours.
9. Cut into squares and serve with toppings.
Notes
Let dessert sit out for 5 minutes before serving for easier slicing.
Use high-quality ice cream for best texture and flavor.
Try variations like horchata flavor or spicy chocolate topping.
Nutrition
- Serving Size: 1 square
- Calories: 380
- Sugar: 28g
- Sodium: 105mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg