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Mexican Ice Cream

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a close up shot of Mexican Ice Cream on a plate with a piece taken out
This delightfully crunchy and creamy Mexican ice cream has a sweet ice cream center wrapped in a crunchy cinnamon coating.
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Table of Contents
  1. Mexican Ice Cream Ingredients
  2. How to Make This Mexican Ice Cream Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE
  7. More Easy Dessert Recipes

Mexican ice cream is where it’s at, and this delicious icy treat is sure to leave you wanting more. The creamy ice cream is covered in a crunchy cinnamon coating that will tantalize your taste buds on a warm day.

a close up shot of Mexican Ice Cream on a plate with a piece taken out

Mexican Ice Cream Ingredients

Mexican Ice Cream raw ingredients that are labeled

You’ll need:

  • 4 (1 cup) scoops of vanilla ice cream
  • 3 cups crushed frosted corn flakes (your favorite brand – I chose Great Value)
  • 1 teaspoon ground cinnamon
  • 3 tablespoons honey (optional drizzle)
  • Canned whipped topping (optional topping)
  • Chocolate syrup (optional drizzle)
  • 4 maraschino cherries (optional topping)

SUBSTITUTIONS AND ADDITIONS

CEREAL: You can substitute plain crushed corn flakes for the frosted flakes, or what about crushed Cinnamon Toast Crunch cereal?

CHOCOLATE SYRUP: You can substitute caramel topping for the chocolate syrup.

TOPPINGS: You can lightly dust the whipped topping with ground cinnamon instead of drizzling it with chocolate syrup.

ICE CREAM: You could use either store-bought or homemade ice cream for this tasty treat.

FLAVOR: You could choose plenty of different flavors of ice cream for this delicious recipe.

How to Make This Mexican Ice Cream Recipe

STEP ONE: Line a baking sheet with parchment paper and set it aside.

STEP TWO: Scoop four 1 cup scoops of vanilla ice cream and place them on the prepared baking sheet. 

OUR RECIPE DEVELOPER SAYS

You can shape the scoops of ice cream into a ball, but it is not necessary. You will shape the scoops more into a ball shape when you roll the scoops in the crushed frosted flakes.

vanilla ice scoops placed in a baking sheet

STEP THREE: Place the scooped ice cream in the freezer for 1 hour.

PRO TIP:

Freezing the ice cream balls after they are scooped will help them keep their shape.

STEP FOUR: Add the ground cinnamon to the crushed frosted flakes and stir to combine.

ground cinnamon and frosted flakes stirred in a bowl

STEP FIVE: Remove the scooped ice cream from the freezer.

STEP SIX: Roll 1 scoop of the ice cream in the frosted flakes. While rolling the ice cream, shape it into a more solid ball. Once completely coated, place the ice cream back onto the parchment paper. Repeat the steps until all 4 scoops are completely coated. Place back into the freezer for 2 more hours.

PRO TIP:

When handling the ice cream balls, wearing plastic gloves will help prevent the ice cream from melting due to the heat from your hands.

ice cream scoops rolled in the frosted flakes in a parchment paper

STEP SEVEN: Remove the coated ice cream just before serving. Drizzle 2 teaspoons of honey over each coated ice cream scoop. You can garnish the coated ice cream with canned whipped topping, Drizzle with the chocolate syrup, and top with a maraschino cherry. Serve immediately.

honey drizzled over each ice cream scoop

How To Serve

Serve this sweet and cinnamon-flavored Mexican-style ice cream in a pretty glass bowl with all of your favorite ice cream toppings. Add an ice-cold iced tea or strawberry lemonade to wash it down.

Try a few more ice cream flavors in this Mexican ice cream recipe. Our banana ice cream and red velvet ice cream are two great options.

Storage

IN THE FREEZER: Store any leftovers of these sweet treats in an airtight container in the freezer for up to 2 days. Just be aware that the frosted flakes can taste a bit stale the longer the coated ice cream is in the freezer.

a close up shot of Mexican Ice Cream on a plate with a piece taken out

These Mexican ice cream balls make such a fun dessert. They are creamy inside, have plenty of cinnamon crunch on the outside, and are perfect served with all of your favorite ice cream toppings.

FREQUENTLY ASKED QUESTIONS

Can I make this recipe in advance?

This Mexican ice cream can be made ahead of time and kept in the freezer for two days. Add your toppings right before you are ready to serve.

Can I use different flavors of ice cream in this recipe?

Any flavor of ice cream that complements the cinnamon coating would be delicious for this recipe.

Can I use a different cereal coating on this Mexican vanilla ice cream?

Any type of cereal flakes or crushed cereal pieces would be yummy wrapped around this ice cream.

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a close up shot of Mexican Ice Cream on a plate with a piece taken out

Mexican Ice Cream

5 from 1 vote
This delightfully crunchy and creamy Mexican ice cream has a sweet ice cream center wrapped in a crunchy cinnamon coating.
Prep Time 10 minutes
Total Time 5 hours 10 minutes
Servings 4

Ingredients
  

  • 4 scoops vanilla ice cream
  • 3 cups crushed frosted corn flakes, your favorite brand – I chose Great Value
  • 1 teaspoon ground cinnamon
  • 3 tablespoons honey, optional drizzle
  • Canned whipped topping, optional topping
  • Chocolate syrup, optional drizzle
  • 4 maraschino cherries, optional topping

Instructions
 

  • Line a baking sheet with parchment paper and set it aside.
  • Scoop four 1 cup scoops of vanilla ice cream and place on the prepared baking sheet.
  • Place the scooped ice cream in the freezer for 1 hour.
  • Add the ground cinnamon to the crushed frosted flakes and stir to combine.
  • Remove the scooped ice cream from the freezer.
  • Roll 1 scoop of the ice cream in the frosted flakes. While rolling the ice cream, shape it into a more solid ball. Once completely coated, place the ice cream back onto the parchment paper. Repeat the steps until all 4 scoops are completely coated. Place back into the freezer for 2 more hours.
  • Remove the coated ice cream just before serving. Drizzle 2 teaspoons of honey over each coated ice cream scoop. You can garnish the coated ice cream with canned whipped topping, Drizzle with the chocolate syrup, and top with a maraschino cherry. Serve immediately.

Notes

  • You can shape the scoops of ice cream into a ball, but it is not necessary. You will shape the scoops more into a ball shape when you roll the scoops in the crushed frosted flakes.
  • Freezing the ice cream balls after they are scooped will help them keep their shape.
  • When handling the ice cream balls, wearing plastic gloves will help prevent the ice cream from melting due to the heat from your hands.

Nutrition

Calories: 827kcal | Carbohydrates: 180g | Protein: 16g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 1347mg | Potassium: 441mg | Fiber: 7g | Sugar: 46g | Vitamin A: 3451IU | Vitamin C: 38mg | Calcium: 102mg | Iron: 51mg
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  1. Linda Primmer says

    5 stars
    These look so good. Ordering these at a Mexican restaurant for dessert is always a treat. Thank you for sharing at Love Your Creativity.