Why You’ll Love This Recipe
Mexican Ice Cream is a rich and creamy dessert that blends the classic texture of traditional ice cream with flavors inspired by Mexican cuisine—like cinnamon, vanilla, and sometimes a hint of spice. Often rolled in crunchy toppings like cornflakes or nuts, it’s a cool treat that delivers warmth and depth in every bite. Perfect for hot days, fiestas, or ending a hearty meal with something sweet and refreshing.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
vanilla ice creamground cinnamonwhipped creamcrushed cornflakes (or cookie crumbs)chopped pecans or peanutsmaraschino cherriessweetened condensed milk (optional)chocolate or caramel syrup
directions
Scoop vanilla ice cream into firm, rounded balls and freeze until very hard (about 1–2 hours).
In a shallow dish, mix crushed cornflakes, ground cinnamon, and chopped nuts.
Roll each ice cream ball in the cornflake mixture, pressing gently to coat completely.
Return coated ice cream balls to the freezer for 30 minutes to firm up.
Before serving, drizzle with chocolate or caramel syrup.
Top with whipped cream and a maraschino cherry.
Optional: Drizzle with a small amount of sweetened condensed milk for added richness.
Servings and timing
This recipe yields 6 servings.Preparation time: 15 minutesFreezing time: 2.5 hoursTotal time: 2 hours 45 minutes
Variations
Use Cajeta (Mexican goat milk caramel) instead of regular caramel syrup.
Add a dash of chili powder or cayenne to the coating for a spicy twist.
Roll in crushed churros or Mexican cookies for a flavor boost.
Try mango or coconut ice cream for a tropical variation.
storage/reheating
Store coated ice cream balls in an airtight container in the freezer for up to 1 week.Do not reheat—serve directly from the freezer for best texture and flavor.
FAQs
What makes Mexican Ice Cream different?
It’s often flavored with cinnamon and rolled in a crunchy coating, giving it a warm-spiced, crispy texture you don’t find in regular ice cream.
Can I use other types of ice cream?
Yes, but vanilla or cinnamon-flavored ice cream complements the traditional toppings best.
Can I make this ahead of time?
Absolutely. Prepare the ice cream balls and keep them frozen until ready to serve.
Can I fry the ice cream?
Yes, but this version is a no-fry option for ease and safety.
Are there dairy-free options?
Yes, use a dairy-free vanilla ice cream and whipped topping substitute.
Is this the same as fried ice cream?
It’s a variation of it—this no-fry method mimics the crunch without the heat.
What kind of nuts work best?
Pecans or peanuts are most traditional, but almonds or walnuts also work well.
Can I skip the nuts?
Yes, just increase the amount of crushed cornflakes or substitute with cookie crumbs.
Do I have to use cinnamon?
It’s traditional, but you can omit it or use nutmeg or pumpkin spice instead.
Is this kid-friendly?
Yes, it’s a fun and safe dessert to enjoy without needing a fryer.
Conclusion
Mexican Ice Cream is a simple yet indulgent dessert that captures the festive spirit of Mexican cuisine with its creamy center and crunchy, cinnamon-spiced coating. Easy to prepare and endlessly customizable, it’s a standout treat that’s sure to please kids and adults alike. Whether for a party or a casual summer night, this cool creation is a delicious way to bring a little fiesta to your table.
Print
Mexican Ice Cream
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 6 hours (including chilling and freezing)
- Yield: 1 quart 1x
- Category: Dessert
- Method: Churned
- Cuisine: Mexican
- Diet: Vegetarian
Description
A rich and creamy Mexican-style ice cream flavored with cinnamon and vanilla, often served with a touch of chili or caramel for an extra kick.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon pure vanilla extract
- 4 large egg yolks
- 1/4 teaspoon salt
- Optional: pinch of chili powder or drizzle of cajeta (Mexican caramel)
Instructions
- In a saucepan, combine the heavy cream, milk, sugar, cinnamon, and salt. Heat over medium heat until it starts to steam, but do not boil.
- In a separate bowl, whisk the egg yolks until smooth.
- Slowly pour about 1/2 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
- Pour the tempered egg mixture back into the saucepan with the rest of the cream mixture.
- Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 170°F to 175°F).
- Remove from heat and stir in the vanilla extract.
- Strain the mixture through a fine mesh sieve into a bowl to remove any cooked egg bits.
- Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Churn in an ice cream maker according to manufacturer’s instructions.
- Transfer to a container and freeze until firm, about 2-4 hours. Serve with a sprinkle of chili powder or a drizzle of cajeta if desired.
Notes
- You can adjust the amount of cinnamon to your taste.
- For a spicier kick, add a pinch of cayenne pepper.
- Cajeta adds an authentic Mexican flavor and can be swirled into the ice cream before freezing.
Nutrition
- Serving Size: 1/2 cup
- Calories: 230
- Sugar: 18g
- Sodium: 55mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 105mg
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