These golden brown Fried Mexican Ice Cream Balls are a cool and creamy dessert with lots of flavors and crunch. Pick your ice cream flavor and roll in toasted cereal to create a no-fuss frozen tasty treat. We call these the no-fried fried ice cream dessert.
Prepare a 6 cup muffin pan with paper liners. This needs to go into your freezer so make sure you have room.
With a large ice cream scoop make six ½ cup rounded scoops of ice cream and place in the paper-lined muffin tin, then immediately place in the freezer.
Let the ice cream balls freeze for at least 30 minutes.
Measure the cereal into a large plastic bag and lay it flat on the counter. Using a rolling pin, roll over the cereal to coarsely crush it to make smaller pieces.
In a large skillet melt the butter over medium heat then add the crushed cereal and toss to coat. Cook on medium heat for 6 - 8 minutes to lightly toast the cereal, stir constantly. Pour the toasted cereal into a deep bowl to cool.
Mix the honey and ground cinnamon in a small bowl.
Coating The Ice Cream Balls
One at a time, roll the frozen ice cream balls in the cereal to evenly coat, pressing the cereal into the ice cream. Once the ball is coated you can quickly roll the ball in your hands to make it nice and round. Immediately put the ice cream back into the freezer and freeze until firm.
Serving Time
Place the ice cream ball on a small serving plate and drizzle with the honey-cinnamon mixture.
Store any uneaten ice cream in a freezer container and store in the freezer for up to three months.