Mexican Fried Ice Cream Cake Recipe: A spin on classic deep fried ice cream from your favorite childhood Mexican restaurant!
Remember the first time you tasted fried ice cream?
You were probably sitting in a poorly lit Mexican restaurant with cacti painted on the walls. Mariachi music was playing over the speakers, as your waiter set a giant orb of cool crunchy goodness in front of you, dripping with chocolate syrup.
From that day on, you would never be the same.
What is it about the combination of vanilla ice cream, crunchy carbs, chocolate, and whipped cream that makes our hearts sing?
It’s not an elegant mix of ingredients. It’s certainly not trendy.
Yet a big ball of ice cream rolled in cornflakes, then buried in whipped cream and maraschino cherries is some how utterly and completely irresistible.
I’ve always loved fried ice cream, but it’s not the most practical make-at-home treat. Especially when you need to make multiple servings.
However you can make a simplified spin on this restaurant classic by turning it into an ice cream cake.
Layering, instead of rolling, creates a tidy presentation that is also easy to cut and serve.
This no-bake Mexican Fried Ice Cream Cake requires very little time and effort to make, in exchange for a huge amount of wow factor!
Ready to get started?
How To Make Mexican Fried Ice Cream Cake
- Melt butter and sugar in a skillet, then add in baking spices.
- Toss crushed cornflakes with the butter mixture to coat.
- Use cake pans to mold the ice cream into two disk layers.
- Press candied cornflakes into the layer.
- Stack and decorate the top.
See how easy that was?
This ice cream cake is a great make-ahead for parties. Throw one together this weekend, then slice into nostalgic joy!
Check Out The Full Mexican Friend Ice Cream Cake Recipe Below.
More Amazing Frozen Desserts
Mexican Fried Ice Cream Cake
- 3 1/2 cups cornflakes, crushed
- 4 tablespoons butter
- 3 tablespoons brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 quarts vanilla ice cream
- 1/2 cup Nutella chocolate hazelnut spread
- 4 cups Cool Whip or fresh whipped cream
- 12 maraschino cherries
- 2 teaspoons sprinkles
Place the butter, brown sugar, cinnamon, and nutmeg in a large skillet. Heat to medium. Let the sugar melt into the butter.
Crush the cornflakes in a plastic bag. Measure and pour them into the skillet. Stir to coat the cornflakes in the sugar mixture. Stir and toast for 3-4 minutes, then remove from heat. Cool completely before moving on.
Line two 9-inch cake pans with plastic wrap. Pour 1 cup of candied cornflakes into the bottom of one pan. Spread it out in a thin even layer.
Scoop the ice cream evenly into both pans. Press the ice cream down to create two flat dense layers. Then pour 1 cup each of candied cornflakes over both ice cream layers. Spread them out to cover the ice cream and press down.
Place both cake pans in the freezer to harden, for at least 1 hour. When you are ready to assemble the cake, warm the Nutella in the microwave until slightly runny.
To assemble: Lift the ice cream layers out of the pans, by the edges of the plastic. Place the ice cream layer with cornflakes on both sides on a cake stand first. Center and place the second layer on top of the first, with the cornflake side up. Press down to attach the layers.
Place the warm Nutella in a piping bag or squirt bottle. Drizzle the Nutella over the edges of the cake and down the sides.
Scoop the whipped cream on top of the cake. Top the maraschino cherries and sprinkles. Then freeze until ready to serve.
To ensure the cornflake layers stay crisp, it's important to cool them completely before layering. Also, don't let the ice cream soften too much. Using hard ice cream will keep the cornflakes crunchy.
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