"Mexican Ice Cream – creamy vanilla ice cream on the inside with a cinnamon crunch coating. Add a little cayenne to heat up the coating. Drizzle with some Hot Fudge and top it all with whipped cream. Oh, so good."
Mexican Ice Cream Dessert Recipe
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Method
Step 1
Make the Mexican Ice Cream Balls Let the vanilla ice cream soften enough to easily scoop. Use a 2 tbsp. scoop to form 12 balls of vanilla ice cream. Put the balls back in the freezer and freeze for 15 minutes.
Step 2
Crush the frosted flakes with a rolling pin or by hand until they are crumbled. set aside
Step 3
Add the cinnamon and optional pinch of cayenne pepper to the granulated sugar and mix together.
Step 4
Remove 3 ice cream balls at a time and roll each ball first in the crushed cereal. You may need to press the cereal into the ball to make the cereal stick to the ball.
Step 5
Then roll in the cinnamon-sugar mixture. Roll a second time in the cereal.
Step 6
When all 3 ice cream balls are coated put them back in the freezer and remove another 3 balls to coat. Once all the balls are coated freeze until you are ready to serve them.
Step 7
Serving the Mexican Ice Cream Whip the heavy cream until soft peaks form. Add the powdered sugar and vanilla and whip until stiff peaks form. Put whipped cream in a pastry bag with a medium star tip.
Step 8
Remove the Mexican ice cream balls from the freezer and place 3 balls on each plate.
Step 9
Drizzle with hot fudge and top with a rosette of whipped cream. Serve immediately.