Introduction

There’s something irresistible about Mexican Ice Cream—a sweet, cold scoop wrapped in a crispy cinnamon coating and finished with a drizzle of honey. This no-fry version delivers all the nostalgic flavor and crunch without turning on the stove. It’s fun to make, endlessly customizable, and perfect for parties, family dinners, or any time you’re craving a dessert with texture and flair.

If you’re looking for an easy, crowd-pleasing treat that looks as good as it tastes, this recipe is the way to go!

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Why I Love This Recipe

I love that this dessert feels playful but still delivers on flavor. It captures the essence of the classic fried ice cream served at many Mexican restaurants, but without the hassle—or hot oil.

It’s crunchy, creamy, cool, and warmly spiced with cinnamon. Whether you’re serving it after tacos or using it to cool down on a hot summer night, it’s always a hit. Plus, kids love helping roll the ice cream balls!

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Ingredients

• Vanilla ice cream 🍨
• Frosted corn flakes cereal
• Ground cinnamon 🌿
• Optional toppings:
  • Honey 🍯
  • Whipped topping
  • Chocolate syrup 🍫
  • Maraschino cherries 🍒

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Ingredient Notes & Tips

• Ice Cream: Vanilla is classic, but you can swap in dulce de leche, cinnamon, or chocolate chip for a twist.
• Cereal: Frosted corn flakes add sweetness and crunch. Regular corn flakes + a bit of sugar also work.
• Toppings: Honey is traditional, but chocolate syrup or whipped cream makes it even more decadent.

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Step-by-Step Instructions

1. Prepare the Ice Cream Balls

Scoop vanilla ice cream into firm balls (about ½ cup each).
Place on a parchment-lined baking sheet and freeze for 1 hour to harden.

2. Make the Crunchy Coating

Crush frosted corn flakes into fine crumbs.
Mix with ground cinnamon in a shallow bowl—this is your crispy coating.

3. Coat the Ice Cream

Roll each frozen ice cream ball in the cinnamon-cereal mixture.
Gently press to adhere crumbs all over the surface.
Place coated balls back on the baking sheet and freeze again for 2 more hours until completely set.

4. Serve and Garnish

Just before serving, drizzle each ball with honey, then add optional toppings like:

• Whipped topping
• Chocolate syrup
• Maraschino cherries
  Serve immediately for the best texture—cold and crispy!

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Tips for Success

• Work quickly: Ice cream melts fast—keep your hands cold and roll efficiently.
• Double coat for crunch: Want extra texture? Dip the balls in a little melted butter or honey, then coat again.
• Make ahead: You can prep the coated ice cream balls up to a week in advance. Store in an airtight container in the freezer.

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Serving Suggestions & Pairings

This treat is fantastic on its own or paired with:

• Fresh fruit like sliced bananas or strawberries
• A side of churros or cinnamon tortilla chips
• Sips of cold brew or iced cinnamon lattes

Looking for more cool dessert ideas? Try these:

• This Easy Ice Cream Sandwich Cake – another freezer-friendly, crowd-pleasing treat
• This Brownie Batter Dip – for your next chocolate craving
• These Caramel Apple Nachos – crunchy, sweet, and apple-y good

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Storage & Leftovers

• Store coated ice cream balls in a freezer-safe container with parchment between layers.
• They’ll keep well for up to 7 days.
• Don’t add toppings until just before serving—otherwise, they’ll freeze and lose their texture.

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More Recipes You’ll Love

• These Chocolate Chip Cookie Bites – chewy and snackable
• This No-Bake Oreo Cream Pie – creamy, dreamy, and done in minutes

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Final Thoughts

This Mexican Ice Cream recipe is the kind of dessert that brings smiles to the table. It’s playful, nostalgic, and totally customizable. And the best part? No frying, no fuss—just freezer magic and crispy, cinnamon-kissed crunch.

If you make this treat, tag @chefmaniac and share your creation—we’d love to see how you serve it up! And don’t forget to follow for more no-bake dessert ideas and globally inspired favorites.