Fried Ice Cream

From Class: Mexican Cooking

  • Servings: 2-4
  • Prep Time: 15 minutes


  • 5 cups cornflakes cereal
  • 1/2 cup salted butter
  • 1 teaspoon ground cinnamon
  • Vanilla bean ice cream, firm enough to shape but just soft enough to scoop. I used Häagen-Dazs.
  • Maraschino cherries for garnish


  1. Pour the cornflakes into a large ziptop bag, seal, and use a rolling pin or your fists to crush the cornflakes.
  2. Melt the butter in a pie plate in the microwave. Once the butter is melted, stir in the crushed cornflakes and cinnamon.
  3. Remove the ice cream from the freezer and scoop out about 1/2 cup.
  4. Shape into a ball with your hands.
  5. Drop the shaped ice cream ball into the corn- flake mixture and roll to evenly coat, pressing the cornflake mixture around the outer surface for a thicker coating as desired.
  6. Place on a parchment-lined cookie sheet and place back in freezer until ready to serve! Garnish with a cherry.
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