Fried Mexican Ice Cream

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By Catherine Holland By Catherine Holland

1 each Vanilla ice cream ball (See below)
1 oz. Honey
1 oz. Whipped Cream
1 each Maraschino Cherry
1 oz. Hot Fudge
1 oz. Strawberries

Remove prepared, frozen vanilla ice cream ball and roll ice cream in pan of cinnamon and sugar mixture and coat evenly. Place ice cream ball in pan of corn flakes and coat evenly.
(See below)

Deep-fry prepared ice cream ball for 10 to 15 seconds or until breading has browned. After frying, allow to drain.

Place prepared ice cream ball in bowl and pour 1 oz. honey evenly over ice cream ball.

Add choice of 1 oz. hot fudge or 1 oz. strawberries.

Add 1 oz. whipped cream on top of ice cream ball, forming five rosettes.

Add cherry on top of rosette

Fried Ice Cream Balls

1 Tub Vanilla Ice Cream
8 oz. Granulated Sugar
2 Tbsp. Ground Cinnamon
1 Bag Corn Flakes

Scoop 4 ½ oz. of vanilla ice cream and shape into balls. Defrost the scoop in hot water after each serving.

Bag each ice cream ball individually and place in pan. Store in freezer.

Mix cinnamon and sugar in a shallow pan; cover.

Pour corn flakes in separate shallow pan and crush flakes by hand.


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