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Mexican ice cream is a playful spin on the classic frozen treat, and this version is all about texture and indulgence. Imagine creamy vanilla ice cream coated in crunchy cornflakes, drizzled with warm hot fudge, and crowned with bright cherries—it’s the ultimate mix of smooth, crispy, sweet, and rich. Think of it as a no-fry take on classic Mexican fried ice cream, making it easy enough for Taco Tuesdays, breezy summer nights, or whenever your sweet tooth demands something special. Ditch the restaurant run and create this irresistible, make-ahead dessert right at home!
This crunchy Mexican ice cream dessert features vanilla ice cream rolled in cornflakes and topped with hot fudge and cherries. It’s easy, fun and there’s no frying required.
You might also like this no bake pineapple cheesecake, Mexican rice pudding, frozen chocolate peanut butter pie, and cherry cheesecake icebox cake.
Why You’ll Love It
So easy to make: There’s no frying or baking needed—just freeze, roll and serve.
A real crowd-pleaser: Everyone loves the contrast of creamy ice cream and crispy coating.
A customizable recipe: Swap out the toppings, ice cream flavor and cereal for endless combinations.
Mexican Ice Cream Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Vanilla ice cream: The creamy base for the dessert, offering a sweet, smooth texture and classic vanilla flavor.
Cornflakes: Adds a crunchy, golden coating that mimics the crispy fried texture.
Maraschino cherries: A sweet and colorful garnish for a classic sundae feel.
Hot fudge: A rich, warm topping that contrasts with the cold ice cream beautifully.
How to Make Mexican Ice Cream
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Shape the ice cream: Scoop and shape vanilla ice cream into balls using your hands.
Freeze the ice cream balls: Place on a wax paper-lined baking sheet and freeze for 2 hours until firm.
Coat the ice cream balls: Roll each ball in crushed cornflakes, covering completely.
Freeze again: Return coated ice cream balls to the freezer for 1 more hour.
Add toppings and serve: Drizzle with hot fudge and top each with a cherry before serving.
Substitutions and Variations
Use flavored ice cream: Try chocolate, cinnamon, or caramel ice cream for a twist. This dragon fruit ice cream would also be good.
Ice cream additions: Soften the ice cream and mix mini chocolate chips, butterscotch chips, colorful sprinkles, or even a splash of Baileys or Mexican liqueur into it before rolling it into balls. You can really have fun and get creative here!
Swap the cereal: Crushed frosted flakes, Fruit Loops, Rice Krispies or Cinnamon Toast Crunch cereal also work well.
Adjust the sweetness: You can use an unsweetened cereal for a less sweet flavor in the finished dessert or crush your cereal with added sugar for more sweetness.
Try different toppings: Try fresh whipped cream or Cool Whip, crushed nuts, sweetened coconut flakes, chocolate syrup, or a drizzle of caramel sauce. Crushed Oreos would be good too.
Dust with cinnamon: Instead of adding a sweet sauce or syrup drizzle, sprinkle ground cinnamon on top.
Add a little spice: This might sound unusual, but chili features in some south of the border candies and desserts, so consider sprinkling some chili chocolate powder on top (this spicy hot chocolate powder is seriously good!)
Try the fried version! For homemade fried ice cream, scoop vanilla ice cream into balls and freeze until very firm. Crush cornflakes add to the ice cream balls, covering ice cream completely. Freeze again for at least 1 hour. Heat oil to 375°F and quickly fry ice cream balls in hot oil for 10 to 15 seconds until golden brown. Remove with a slotted spoon and serve immediately with your chocolate or caramel sauce or your preferred toppings.
Serving Suggestions
Appetizers: Begin your meal with a Mexican style corn and kale salad.
Main dishes: Next, enjoy enchiladas or tacos with spiced shredded chicken or perhaps one of these simple Mexican recipes.
Desserts: Finish off with this delicious unfried ice cream and perhaps a glass of homemade horchata.
How to Store Mexican Ice Cream
Freeze: You can store these ice cream balls in the freezer for up to 1 month. Keep them in an airtight container to help prevent freezer burns.
Top Tips
Use firm ice cream: Slightly hard ice cream is easier to shape into balls than softened vanilla ice cream.
Plastic gloves: Keep your hands clean when rolling the ice cream by wearing disposable plastic gloves. This also helps slow the ice cream melting from the warmth of your hands.
Work quickly: Ice cream melts fast—have everything ready before shaping and rolling.
Crushing the cereal: You can finely crush your corn flakes in a food processor or put them in a Ziploc bag and smash them up using a rolling pin.
Use wax paper: Don’t forget to line your baking sheet with wax paper so you can easily remove the ice cream balls when you’re ready to roll them in crushed cornflakes.
Double freeze: Freezing twice helps the coating stay crisp and keeps the shape intact.
Homemade Mexican Style Ice Cream FAQs
Yes! You can prep and freeze them a day in advance—just add the toppings before serving.
Sure, but making your own gives you control over the size and coating (and they’re fun to make yourself – you could even enlist the kids to help roll the ice cream and choose fun toppings!)
No frying needed—this unfried ice cream recipe mimics the texture of classic fried ice cream without the hassle of actually frying it. It’s just as crunchy on the outside and smooth and creamy inside as Mexican fried ice cream!
Mexican “Fried” Ice Cream Recipe
Mexican Ice Cream
Ingredients
- 6 Cups ice cream, vanilla
- 3 Cups corn flakes
- ¼ Cup maraschino cherries
- ¼ Cup hot fudge sauce
Instructions
- Line a 9 x 13-inch baking sheet with wax paper.
- Scoop about a cup of ice cream and use your hands to gently shape the ice cream into a ball.
- Repeat with the rest of the ice cream to make 6 ice cream balls.
- Place them on the baking sheet and freeze for 2 hours or until set firm.
- Crush the cornflakes and pour them in a shallow bowl.
- Roll each ice cream ball in the crushed cornflakes, making sure they are evenly coated in the cereal.
- Return your ice cream balls to the freezer for another hour.
- Top with hot fudge and maraschino cherries.
Notes
Plastic gloves: Keep your hands clean when rolling the ice cream by wearing disposable plastic gloves. This also helps slow the ice cream melting from the warmth of your hands.
Work quickly: Ice cream melts fast—have everything ready before shaping and rolling.
Crushing the cereal: You can finely crush your corn flakes in a food processor or put them in a Ziploc bag and smash them up using a rolling pin.
Use wax paper: Don’t forget to line your baking sheet with wax paper so you can easily remove the ice cream balls when you’re ready to roll them in crushed cornflakes.
Double freeze: Freezing twice helps the coating stay crisp and keeps the shape intact.
Nutrition
This Mexican ice cream dessert is a fun and fuss-free way to enjoy all the textures and flavors of fried ice cream—without any actual deep frying. The crushed corn flakes coating gives just the right crunch, while the hot fudge and cherry topping add a decadent, sundae-like finish to the frozen ice cream balls. Whether you’re serving a crowd or treating yourself, this simple frozen treat delivers big on flavor, texture and nostalgic fun with every bite.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
