Mexican Baked Frozen Ice Cream


  • 1/2 gallon ice cream
  • 4 Cups Lay's potato chips, crushed coarsely
  • 1 Cup shredded coconut
  • 1/2 Cup chopped almonds
  • 3 Tablespoons unsalted butter, melted and cooled
  • 2 Teaspoons cinnamon
  • 1 Cup honey or chocolate sauce, for garnish


Line a cookie sheet with waxed paper. Form the ice cream into about twelve 3-inch balls and place onto the cookie sheet. Freeze for about 1 hour.

Line another cookie sheet with waxed paper and combine the remaining ingredients except for the honey or chocolate sauce. Turn the broiler to low and place under the broiler until the mixture is golden brown and crispy. Watch carefully because it will go from light brown to burnt in a few seconds. Let cool.

Press the ice cream balls into cooled potato chip mixture and freeze until hard, about 2 hours. Before serving, drizzle with honey or chocolate sauce.

Nutritional Facts


Calories Per Serving568

Folate equivalent (total)19µg5%

Riboflavin (B2)0.5mg26.7%

Mexican “Unfried” Ice Cream

Fried Ice Cream, a dessert made from a breaded scoop of ice cream that is typically quickly deep-fried, creating a crispy shell around a cold scoop of ice cream. This lighter version isn’t fried, but oh-my-word, it’s delicious!

If you’ve ever had the Mexican fried ice cream at Chi Chi’s, you’ll understand this recipe. I have always loved the concept of fried ice cream, as a kid I remember ordering it and always found it fascinating that the ice cream didn’t melt.

This recipe is easier to make, and much lighter than the restaurant dish. That’s because it’s not fried at all, but it still has that same great taste.

Mexican Fried Ice Cream

What is it? Mexican fried ice cream is a scoop of vanilla ice cream that is breaded and quickly deep fried in oil. Sounds delicious, right?!

The deep frying turns the breaded outer part into a crispy warm shell that is so tasty. If you’ve never had this dessert before, you will fall in love with it.

The breaded shell is made from crushed cornflakes cereal and cinnamon. The cornflakes give such a unique texture and the cinnamon gives it a little spice. All of the favors come together perfectly for one delicious dessert. This would be such a fun recipe to make for a birthday party with kids. Trust us when we say that fried ice cream is always a big hit!

Mexican Ice Cream Balls

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This popular Tex-Mex style ice cream is usually deep fried. Our easier version of Mexican Ice Cream Balls eliminates that messy task, and leaves you with that same delicious creamy, crunchy result.

What You'll Need

  • 1 quart vanilla ice cream
  • 2 1 / 2 cups frosted corn flakes cereal, coarsely crushed
  • 1 tablespoon butter, melted
  • 1 teaspoon ground cinnamon
  • 1 / 4 cup honey

What to Do

  1. Line a rimmed baking sheet with wax paper. With a large spoon or an ice cream scoop, form eight ice cream balls, each about 2-1/2 inches in diameter. Place on baking sheet then place in freezer for about 1 hour. Preheat oven to 350 degrees F.
  2. Meanwhile, coat another rimmed baking sheet with cooking spray. In a medium bowl, combine remaining ingredients except the honey mix well and spread on baking sheet. Bake 5 to 7 minutes, or until lightly browned and crisp. Remove to a shallow dish and allow to cool completely.
  3. Line another rimmed baking sheet with wax paper. Remove ice cream balls from freezer and roll in cereal mixture, coating on all sides. Place on baking sheet and freeze 2 to 3 hours, or until ice cream is firm. Drizzle with honey before serving.


  • For an extra special touch, serve the ice cream balls in sundae glasses, each topped with caramel sauce, whipped cream, and a cherry.
  • To make these lighter, reduced-fat ice cream or frozen yogurt will work just as well and, the way the coating is done, it'll still taste like it's been deep fried. Mmm mmm!
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Ratings & Comments

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This is such a creative and simple fried ice cream hack! Back when that popular chain Mexican restaurant, Chi - Chi's, was still in business, I used to order their fried ice cream every time I visited. I never tried making it at home since it seemed too complicated and sloppy. This seems very doable, and it would be really fun for the kids to help!

I am sorry I meant the FREEZER until ready to serve.

I have made something similar only instead of the cornflakes & cinnamon, I used crushed up cinnamon toast crunch cereal. It was well received by my family. I also didn't bake anything I just rolled ice cream balls in it and put it in the fridge till I was ready to serve. Caramel sauce was awesome!

Very yummy and so esy to make!!

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How to Make Fried Ice Cream at home:

  1. Scoop the ice cream (you can use any flavor you like! Vanilla is a traditional flavor). Form the scoops into nice round ball shapes and place on a cookie sheet.
  2. Freeze the ice cream balls. This will help them hold their shape.
  3. Crush corn flakes. I have had a lot of people comment and message that they have made this with Cinnamon Toast cereals also and it’s always a big hit!
  4. Toast the cereal in a skillet with some butter and ground cinnamon.
  5. Remove the ice cream and roll in a cinnamon sugar mixture.
  6. Coat the ice cream with the toasted cereal.
  7. Top with chocolate, whipped cream and cherries.

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You’ve had those amazing and tangy enchiladas that left an unforgettable taste in your buds, but here’s a new twist to it that’s going to satisfy the sweet tooth in you. Check out the quick and easy Apple Enchiladas recipe below.

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Baked Ravioli Casserole

This is a sponsored post written by me on behalf of Classico Riserva. All opinions are 100% mine.


Summer’s finally here! I’ve finally found a jarred spaghetti sauce that I can really get into. When I make my homemade sauce I cook it all day. Now for me being in the kitchen all day is fun but in the summertime I want to spend as little time as I can in there. Thanks to Classico Riserva Pasta Sauce I can whip up a gourmet healthy meal in about a hour.

Classico Riserva are made using all natural ingredients with no artificial flavors and sugar added. Classico Riserva’s vine-ripened tomatoes are picked at the peak of sweetness and are perfectly balanced with herbs and spices, extra virgin olive oil and a pinch of sea salt, then slowly simmered to perfection. With the first bite you’ll know you’re fixing something special. It’s like opening up a bottle of good wine when you open a jar of this gourmet sauce. Classico Riserva is the newest addition to the Classico line of pasta sauces and is available in five varieties including: Marinara, Eggplant & Artichoke, Roasted Garlic, Arrabbiata and Puttanesca. “Open a bottle of the good stuff!”

Gather all of your ingredients first. I love that this recipe only uses 4 ingredients!

Brown your ground beef or turkey if you desire. Add 1 jar of Classico Riserva Arrabbiata Sauce to the pan with 1 cup of water. Place enough sauce on the bottom of the casserole dishto just cover it.

Next add a layer of the frozen ravioli on top of the sauce. I love that their is no need to thaw the ravioli first, making this a quick and easy dinner for a weeknight.

Add a layer of sauce and top with the cheese. Repeat. Then bake at 350 for 45 minutes.

You’re going to love this sauce, I promise! You can adapt this recipe so many ways. Leave out the beef for a vegetarian or side dish. Add some chopped zucchini, grated carrots or a layer of blanched cauliflower.

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From tamarind-chile to strawberries-and-cream, here are our favorite Mexican paleta recipes to try this summer.

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Mexican Flan Ice Cream | #IceCreamTuesday

I love the richness of this Mexican Flan ice cream. Super creamy custard base flecked with shards of hardened caramelized sugar. So good!

Don&rsquot miss my round up of all my ice cream recipes.

I am addicted to flan. Just ask The Beloved. If it&rsquos on the menu, I have to order it. I&rsquove had sublime flan at restaurants. I&rsquove had horrid flan at restaurants. Sometimes I hesitate to order it because there are so many ways that such a simple dessert can go wrong. Then, my addiction and curiosity get the better of me, and I order anyway.

There is something so comforting about a perfect Mexican flan. Since it contains both evaporated milk and sweetened condensed milk, Mexican flan has a bit thicker mouthfeel than creme caramel. And because both milks have a reduced water content, they are perfect for ice cream making.

I took a very standard and delicious Mexican flan recipe&ndashone can of evaporated milk, one can of sweetened condensed milk, 4 eggs and some vanilla&ndashand adapted it slightly to yield a smooth, rich and creamy Mexican flan ice cream. Flan is most often baked with a layer of caramelized sugar in the bottom of the pan. Once it is chilled and depanned, the caramel spills over the flan and acts as a thin, flavorful sauce. To mimic the same thing in my ice cream, I simply caramelized some sugar and poured it out onto Silpat to cool. I then broke it up into small pieces and stirred it into the ice cream. Some of the sugar melts into bittersweet caramel pockets in the cool, creamy flan ice cream while some retains some crunchiness for contrast.

This is an easy one, and one that flan fans are sure to love. It is dense, smooth and oh-so-rich, so the one quart this recipe makes is gracious plenty for a crowd!

Watch the video: Traditional Mexican Ice Pops Are Made With All-Natural Ingredients (January 2022).