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Mexican Ice Cream Dessert Recipe Recipe

Ingredients

How to make it

  • 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.
  • Crush the frosted flakes with a rolling pin or by hand until they are crumbled. set aside
  • Add the cinnamon and optional pinch of cayenne pepper to the granulated sugar and mix together
  • 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.
  • Then roll in the cinnamon-sugar mixture. Roll a second time in the cereal.
  • 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.
  • 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.
  • Remove the Mexican ice cream balls from the freezer and place 3 balls on each plate.
  • Drizzle with hot fudge and top with a rosette of whipped cream. Serve immediately.

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