This delightfully crunchy and creamy Mexican ice cream has a sweet ice cream center wrapped in a crunchy cinnamon coating.
Prep Time10 minutesmins
Freeze Time5 hourshrs
Total Time5 hourshrs10 minutesmins
Keyword: Mexican Ice Cream Recipe
4scoopsvanilla ice cream
3cupscrushed frosted corn flakes,your favorite brand - I chose Great Value
Canned whipped topping,optional topping
Chocolate syrup,optional drizzle
4maraschino cherries,optional topping
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.
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.