What makes Mexican ice cream different?

Mexican ice cream is different from regular ice cream as it has an extra coating of crushed frozen corn flakes mixed with flavorings like honey, cinnamon, and melted butter on a simple ice cream scoop. In this way, Mexican ice cream is full of another flavor, and it is both crispy on the outside and creamy on the inside.

Why is Mexican ice cream grainy?

Crispy ice cream is made by coating the outside of the crushed cornflake mixture with a grainy, crispy coating.

How do you make non-fried ice cream without cornflakes?

You can make it by using cornflakes as an alternative to other crunchies. The other crunchies are crushed graham crackers, cinnamon toast crunch, or wafers.

How To Make No Fry Mexican Fried Ice Cream

Description

You have probably heard of Mexican Fried Ice cream. It is a delicious delight, but it is a nightmare when it comes to oily and greasy mess. Enjoy this simple Mexican ice cream with essential ingredients like crushed frozen flakes, sugar, unsalted melted butter, honey, and cinnamon powder mixed to form the crispy outer layer with inner vanilla ice cream.

Ingredients

Scale

1 cup crushed frozen flakes
1 tablespoon sugar
1 tablespoon melted unsalted butter
2 tablespoons honey
1 teaspoon cinnamon powder
2 cups vanilla ice cream
Toppings (as per choice): cherries, whipped cream

Cook Mode Prevent your screen from going dark

Instructions

Cornflakes mixture: In a bowl, mix together the crushed frozen flakes, sugar, melted unsalted butter, honey, and cinnamon powder to make the cornflakes mixture. Mix thoroughly until a sticky, moist mixture develops.
Shape the ice cream scoop: Take out the four equal portions of the vanilla ice cream, shape them through the plastic wrap, and wrap them tightly to maintain the shape properly. Place the ice cream scoop on the baking tray, put it in the freezer, and freeze it for about one hour or until solid.
Coat the ice cream scoop: Remove the wrapped ice cream scoop from the freezer and roll it into the cornflake mixture. Coat the scoop until completely coated. Coat all scoops one by one.
Final freezing: The last step is to final freeze. Place the coated scoop back into the tray and freeze it for 3-4 hours or until completely solid. Dish out the scoop and enjoy.
Serving: This Mexican ice cream is served with fresh strawberries, cherries, whipped cream, and chocolate syrup. Additionally, you can serve it with some of your favorite garnish.

Notes

Use quality ingredients: Use authentic vanilla ice cream and high-quality butter, honey, and cinnamon powder. The better-quality ingredients you take, the more delicious Mexican ice cream you will get.
Proper freezing matters: Freeze the vanilla ice cream scoop before coating. The freezing process after the coating is also critical in making this ice cream.
Proper presentation: A good presentation is also necessary. You can use toppings like strawberries, cherries, or whipped cream. The topping depends on how you like it!

Prep Time: 15 min
Freezing Time: 4 hrs
Category: Deeserts
Method: Moderate
Cuisine: Mexican

Nutrition

Serving Size: 6
Calories: 244
Sugar: 49.4g
Sodium: 45mg
Fat: 4.2g
Saturated Fat: 2.7g
Carbohydrates: 53.6g
Fiber: 0.6g
Protein: 1.4g
Cholesterol: 15mg