Mexican Ice Cream
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.
Servings: 6
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
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.
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
Calories: 671kcal | Carbohydrates: 111g | Protein: 12g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Cholesterol: 50mg | Sodium: 451mg | Potassium: 334mg | Fiber: 1g | Sugar: 55g | Vitamin A: 846IU | Vitamin C: 3mg | Calcium: 202mg | Iron: 5mg
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