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Mexican Fried Ice Cream Cake

Mexican Fried Ice Cream Cake: An Indulgent Twist on Tradition

This Mexican Fried Ice Cream Cake combines the classic flavors of fried ice cream in a delicious and shareable cake format.

  • Total Time: 4 hours 40 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 large egg
  • 1 cup heavy cream
  • 1 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 cups crushed cornflakes
  • 1 teaspoon cinnamon
  • 1/2 cup vegetable oil (for frying)
  • 2 cups chocolate sauce (for topping)

Instructions

  1. In a bowl, whisk together the egg, heavy cream, condensed milk, and vanilla extract until smooth.
  2. Pour the mixture into a cake pan and freeze for at least 4 hours.
  3. Mix the crushed cornflakes with the cinnamon in a separate bowl.
  4. Once the cake is frozen, remove it from the pan and shape it into cake-like layers.
  5. Heat the vegetable oil in a deep fryer or pan over medium heat.
  6. Dip each layer into the cornflake mixture and fry until golden brown.
  7. Serve the fried layers drizzled with chocolate sauce.

Notes

  • For extra flavor, consider adding a layer of caramel sauce between the cake layers.
  • You can substitute cornflakes with crushed graham crackers for a different texture.
  • Author: Souzan
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 22g
  • Sodium: 95mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 80mg

Keywords: Mexican Fried Ice Cream Cake, dessert, ice cream cake, Mexican dessert