Mexican Ice Cream
Cool and creamy vanilla ice cream is coated in a crunchy cinnamon-sugar cereal mixture, then finished with a drizzle of honey. A no-fry twist on classic Mexican Ice Cream that’s easy, festive, and packed with flavor.
4 Servings
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
To make this recipe gluten-free, substitute the Frosted Flakes with a certified gluten-free corn flake cereal. Ensure all other ingredients, including vanilla ice cream and cinnamon, are labeled gluten-free.