There’s this fun dessert you might sorta know , it’s called Mexicаn Iсe Creаm that’s fried. It’s a treat where you get a cold scoop of ice cream inside a warm, crunchy shell . It looks fancy but it’s really just sweet and crispy all at once .
They say this dish come from old Mexican kitchens where people loved mixing different textures. Over time it turned into a popular thing at fairs and family parties . You’ll see it on menus at restaurants or at a cookout when someone wants to show off .
As more folks tried it , the idea spread outside Mexico too. Now you can find it almost anywhere—from big city spots to backyard cookouts. Everyone likes the hot and cold combo because it feels a bit crazy , but in a good way .
What is Mexicаn Iсe Creаm?
Mexicаn Iсe Creаm (fried) is a dessert that plays with hot and cold . You start with a scoop of ice cream, roll it in crushed stuff, freeze it hard, then fry it super quick. The outside turns golden and crunchy while the inside stays cold and soft .
The main parts are:
- Ice Cream: A ball of your fav flavor.
- Coating: Usually crushed cornflakes mixed with sugar and cinnamon (but cookies or nuts work too).
- Frying: Dip the frozen ball in egg, roll in coating, then fry fast so the shell gets crisp .
People often top it with chocolate syrup, whipped cream or fruit to make it look extra special .
The History of Fried Ice Cream
Fried ice cream is kinda mysterious , but it’s tied to Mexican food traditions and might’ve been inspired by tempura from Asia. The idea of frying something cold sounds wild , but chefs gave it a try and it stuck .
In the U.S., it got big at fairs and restaurants where people like fun eats. They tried all kinds of coatings and toppings so every place has its own twist .
Today, it’s a symbol of celebration—served at family dinners, fiestas, and street fairs . It shows how mixing traditions can make something totally new and exciting .
3. Ingredients for Mexicаn Iсe Creаm
To make this yourself , you need just a few things that give flavor and crunch.
3.1 Ice Cream
Pick a rich flavor like vanilla or chocolate. Fancy ones like dulce de leche also work . Make sure it’s cold and firm before you fry it .
3.2 Coating
Crush cornflakes, add sugar and cinnamon. That’s the classic mix . You can swap in crushed nuts or cookies if you want a change-up .
3.3 Frying
Use oil with high smoke point (like canola). Heat it to about 350°F . If it’s too hot , the shell burns. Too cool , the ice cream melts . Find the right temp and fry quickly .
4. Detailed Recipe for Mexicаn Iсe Creаm
4.1 Ingredients
- Ice Cream: 1–2 scoops of your fav
- Coating:
- 2 cups crushed cornflakes
- ¼ cup sugar
- 1 teaspoon ground cinnamon
- Oil: Enough for deep frying
- Toppings (opt): Chocolate syrup, whipped cream, fruit
4.2 Directions
- Freeze: Scoop ice cream onto a tray, freeze at least 2 hrs till rock solid .
- Mix Coating: Stir cornflakes, sugar, cinnamon in a bowl .
- Coat: Beat 1–2 eggs in another bowl, dip each frozen scoop in egg then roll in coating .
- Fry: Heat oil, drop 1–2 scoops in, fry ~30 sec till golden. Scoop out and drain on paper towel .
- Serve: Put on plate and add toppings right away .
4.3 Tips and Tricks
Work fast so ice cream don’t melt . Fry in small batches to keep oil hot . Serve immediately for best crunch-ne ss!
5. Variations of Fried Ice Cream
5.1 Different Coatings
Try nuts like almonds or pecans for a richer crunch. Or crush cookies (Oreos are fun) for a chocolate twist. You can even add spices like nutmeg or chili powder for a surprise kick .
5.2 Fun Flavor Combos
Go beyond boring flavors: think green tea, mango, or coffee. For dairy-free folks, coconut or almond milk ice creams work great . Mix and match to see what you like .
6. Where to Find Authentic Mexicаn Iсe Creаm
Look for Mexican restaurants that brag about regional dishes . Street fairs and food festivals often have it too . Check online reviews or ask friends to find the best spots .
7. Nutritional Information
This treat can pack 300–500 calories per serving . It’s high in sugar and fat because of the ice cream and frying . To lighten up, pick low-fat ice cream or bake the coated balls instead of frying . Fresh fruit toppings help cut down on syrups .
8. FAQs
8.1 What ice cream is best for frying?
Rich, creamy ones with more fat are best—vanilla or chocolate work great, but try others too .
8.2 Can Mexicаn Iсe Creаm be made at home?
For sure . With the right steps and tools, you can totally make it in your kitchen .
8.3 How do you keep Fried Ice Cream from melting?
Start with super cold scoops and fry quickly at the right oil temp . That way the inside stays frozen .
8.4 Is Fried Ice Cream a traditional Mexican dessert?
It’s linked to Mexican cuisine but was probably inspired by Asian frying methods . Still, it’s loved in Mexico now .
8.5 Can I make a healthier version of Fried Ice Cream?
Yep—use low-fat or plant-based ice cream, cut down on sugar in the coating, or bake instead of fry .
Mexican Fried Ice Cream
Equipment
- 1 mixing bowl
- 1 ice cream scoop
- 1 baking sheet
- 1 plastic wrap
- 1 deep-fryer or heavy pot
- 1 slotted spoon
- 1 paper towels
- 1 tongs
Ingredients
- 4 scoops vanilla ice cream About 1 cup total.
- 1.5 cups cornflakes Crushed.
- 0.5 cup all-purpose flour
- 2 large eggs Beaten.
- 1 teaspoon cinnamon
- 2 tablespoons sugar
- as needed cups vegetable oil For frying.
Instructions
- Begin by scooping 4 generous scoops of vanilla ice cream and placing them on a baking sheet lined with plastic wrap. Freeze the scoops for at least 30 minutes or until firm.
- While the ice cream is hardening, prepare the coating. In a mixing bowl, combine the crushed cornflakes, cinnamon, and sugar. Set aside.
- Prepare a dredging station: have one bowl with flour, one bowl with beaten eggs, and the bowl with the cornflake mixture ready.
- Take the frozen ice cream scoops from the freezer. Roll each scoop in the flour until coated, then dip it in the beaten eggs, and finally, thoroughly coat it with the cornflake mixture, pressing lightly to adhere.
- Heat the vegetable oil in a deep-fryer or heavy pot to about 375°F (190°C).
- Carefully place one or two coated ice cream balls into the hot oil. Fry for about 10-15 seconds until golden brown, being cautious not to over-fry.
- Use a slotted spoon to remove the fried ice cream and place it on paper towels to drain excess oil.
- Serve immediately, drizzled with chocolate sauce, whipped cream, or both, if desired.
