Mexican Fried Ice Cream Recipe

Your favorite sweet treat just got even sweeter. There’s nothing better than a bowl of vanilla ice cream at the end of a warm day but once you combine with sweet and crunchy cinnamon topping and fry to’ll never go back. Say hello to our Mexican Fried Ice Cream Recipe - one of our favorite dessert recipes that you and your family are simply going to love.  

The best part of this delicious sweet treat is that once you get the prep work done, the next step of frying is swift and simple! First things first, scoop the vanilla ice cream into ½ cup-sized balls and freeze, then prep the toppings, roll the ice cream balls in the cinnamon topping, freeze again, fry and enjoy.  


A Few Key Ingredients: 

  • Vanilla Ice Cream – You can try chocolate or another favorite flavor, too! 

  • Cinnamon Toast Crunch - You know the one... 

  • Egg Whites – Don't skip out on this necessary binding ingredient 


Mexican Fried Ice Cream  

Serves 4 


1 pint vanilla ice cream  

2 cups crushed cinnamon toast crunch cereal  

2 egg whites  

1 quart oil for frying  


Scoop ice cream into 4 – ½ cup-sized balls. Place on baking sheet and freeze until firm, about 1 hour. In a shallow dish, combine cereal. In another dish, beat egg whites until foamy. Roll ice cream balls in egg whites, then in cereal, covering ice cream completely. Repeat if necessary. Freeze ice cream balls again until firm, around 3 hours.  

In deep fryer or large, heavy saucepan, heat oil to 375 degrees F (190 degrees C). Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time for 10 to 15 seconds, until golden. Drain quickly on paper towels and serve immediately.  


Serve It Up 

Prep your ingredients in a Signature White 13” Ruffle Best Bowl for a large and shallow dish that’s perfect for coating the ice cream in the delicious cinnamon crunch topping.  
Serve up the fried ice cream in a Fundamental Wood Ruffle Small Bowl for the perfect single portion serving solution. 

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