Vanilla ice cream, Frosted Flakes, cinnamon, sugar, and honey come together in this easy Mexican Ice Cream recipe. No frying needed!
Let me tell you about the first time I had Mexican Ice Cream. It wasn’t some fancy sit-down dinner or a five-star restaurant moment. Nope. It was in a little mom-and-pop Mexican place squeezed between a laundromat and a vape shop. The kind of place where the salsa is always too spicy and the waiters call you “mija.” And honestly? That’s where the magic happened.
I had just crushed a plate of enchiladas and was too full to walk—but our waiter insisted we try their fried ice cream. I gave in, expecting, you know, just ice cream. Instead, it was this crunchy, creamy, cinnamon-sugar-coated miracle with honey drizzled over it like it was wearing a crown. My brain short-circuited. I remember thinking, “Why is no one talking about this?!”
Well, now I’m talking about it.
Why You’ll Love This Mexican Ice Cream Recipe?
Okay, so here’s the thing: this recipe isn’t technically fried. And before any food purist comes for me—I get it. But look, I don’t have a deep fryer, I hate splattering hot oil, and I’ve got kids and a life. This is the shortcut version, and I swear it hits all the same notes.
You still get that crunchy outside, that cold and creamy inside, and that little hint of cinnamon that makes it feel like it was made by someone’s sweet abuela.
Plus, you don’t need a culinary degree or a pantry full of obscure ingredients. Just five things—six if you’re feeling fancy.
Ingredient Notes:
You know I’m not about fussy ingredients. This is all stuff you probably already have, or can grab in one quick trip to the store:
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Vanilla Ice Cream – Stick with the classic. I’ve tried caramel swirl and even churro-flavored before (amazing, by the way).
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Frosted Flakes – This is the secret weapon. They’re sweet, crunchy, and way better than cornflakes for coating.
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Sugar + Cinnamon – I mean, can you name a more iconic duo? I’ll wait.
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Honey – Totally optional, but I always say yes to a drizzle. It just ties everything together.
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Wax paper + a tray – Not food, but trust me, you don’t want your ice cream stuck to your plate. Been there.
How To Make Mexican Ice Cream?
Step 1: Scoop the ice cream.
Get your ice cream scooped into four balls. If they’re too soft, they’ll collapse—so do it quick and roll them until they’re smooth. Place them on a wax paper-lined tray and pop ‘em in the freezer. Give them at least an hour to firm up. (Pro tip: do this part while you’re catching up on your favorite show.)
Step 2: Crush your cereal coating.
Take those Frosted Flakes and smash ‘em up in a zip-top bag. Add the sugar and cinnamon and shake it like you mean it. Pour the mix into a shallow bowl and give it a quick sniff—it smells like a cereal aisle and Christmas had a baby.
Step 3: Coat the ice cream.
Pull out the frozen ice cream balls and roll them in the cereal mix. Press gently so everything sticks. If you’re messy like me, expect crumbs everywhere. Totally worth it.
Step 4: Freeze again.
Put those gorgeous little snowballs back in the freezer for round two. You want them nice and firm so they don’t melt the second you pull them out.
Want To Save This Recipe?
Step 5: Serve + drizzle.
When it’s time to eat, take them out, place each one in a bowl, and drizzle that honey like the star of your own cooking show. Bonus points if you throw on some chocolate syrup or sprinkles.
Storage Options:
These babies can chill out in your freezer for a few days—just store them in an airtight container or wrap them individually in wax paper. But honestly? They usually disappear by the second day in my house.
Variations and Substitutions:
This is where you can have some real fun. Here are a few twists I’ve tried (some brilliant, some… interesting):
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Different cereals: Cinnamon Toast Crunch is a game changer. Fruity Pebbles? Kinda wild but kinda awesome.
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Spice it up: Add a tiny pinch of cayenne to the coating for that hot-cold sweet-spicy vibe.
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Flavor swaps: Use coconut ice cream, chocolate ice cream, or even a dulce de leche swirl. Live your best dessert life.
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Toppings: Crushed nuts, toasted coconut, whipped cream, a cherry on top—go nuts.
What to Serve with Mexican Ice Cream?
This isn’t just a dessert—it’s a mood. Here’s how I like to serve it:
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With churros – Warm, cinnamon-y churros and cold ice cream? Pure bliss.
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After tacos or enchiladas – The perfect end to a spicy meal.
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Next to a shot of espresso or cinnamon-spiced hot chocolate – That contrast is unbeatable.
Frequently Asked Questions:
Can I really skip the frying?
Yup. And once you try this no-fry version, I promise you won’t miss the oil.
Will the coating get soggy?
Not if you freeze them properly. The key is keeping them cold until just before serving.
Can I make these ahead?
Absolutely. I’ve made a dozen at once for a party and they were still perfect two days later.
There you go—my tried-and-true Mexican Ice Cream recipe, loaded with nostalgia, crunch, and enough cinnamon sugar to make your heart happy. If you end up making these, I’d love to hear how they turned out. Got a weird topping idea or a fun story about the first time you tried fried ice cream? Drop it in the comments.
Let’s keep the dessert chat going.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Mexican Ice Cream
Ingredients
- 2 cups vanilla ice cream
- ½ cup Frosted Flakes cereal finely crushed
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ cup honey for drizzling
Instructions
Form the Ice Cream Balls:
- Using a large spoon or ice cream scoop, shape the vanilla ice cream into four equal-sized balls. Roll each scoop gently between your palms to form a smooth, even shape. Place the ice cream balls on a baking sheet lined with wax or parchment paper and freeze for approximately 1 hour, or until firm.
Prepare the Coating:
- In a shallow bowl, combine the crushed Frosted Flakes, granulated sugar, and ground cinnamon. Stir the mixture until evenly blended.
Coat the Ice Cream Balls:
- Once the ice cream is firm, remove it from the freezer. Roll each ice cream ball in the cereal mixture, pressing lightly to ensure an even coating on all sides. Return each coated ball to the baking sheet.
Freeze Again:
- Place the coated ice cream balls back into the freezer for at least 30 minutes, or until ready to serve.
Serve:
- Just before serving, drizzle each ice cream ball with honey. Serve immediately and enjoy.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
