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The Must-Make Dessert for Cinco: Mexican (Un)Fried Ice Cream

By Betty Crocker Kitchens
Created January 10, 2017
We took restaurant-favorite Mexican fried ice cream and gave it a makeover that will blow your mind (and have you scooping up seconds)!
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Your Cinco de Mayo dessert is about to get a makeover with this (un)fried ice cream! While we love the classic restaurant favorite actually fried, we kept this version hassle-free—aka no broiling or blow-torching required. Plus, it has that same cinnamon-y flavor and crunchy texture of the original.

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What You’ll Need:

  • Muffin Tin
  • Ice cream scoop
  • Pint of ice cream (we loved Häagen-Dazs’ dulce de leche)
  • Nature Valley Oats N’ Honey Protein Granola in a separate bowl
  • Extra toppings (we go for sprinkles and a cherry, but top with whatever you’d like!)

This dessert is so easy to make, especially for a crowd, which is why it’s so perfect for a Cinco bash! Simply place one large scoop of ice cream into the bowl of granola, and move it around in a circle until enough granola adheres to the entire scoop. (Tip: work with the ice cream when it’s a little less-than-frozen so that it’s easier for the granola to adhere.) Place the granola-covered scoop into the muffin tin and fill up all 12 spots. Then, place the muffin tin into the freezer so the ice cream can freeze back up (an hour or so is perfect). Add a few scoops to a bowl, add the DIY toppings and enjoy!