Mexican Baked Frozen Ice Cream

Mexican Baked Frozen Ice Cream

Michelle Snow


  • 1/2  gallon ice cream
  • 4 Cups  Lay's potato chips, crushed coarsely
  • 1 Cup  shredded coconut
  • 1/2 Cup  chopped almonds
  • 3 Tablespoons  unsalted butter, melted and cooled
  • 2 Teaspoons  cinnamon
  • 1 Cup  honey or chocolate sauce, for garnish

Take your favorite ice cream and spice it up with a bit of cinnamon and the unmistakable crunch of — wait, what is that? Potato chips? No way.

Yes indeed. Good old Lay's potato chips are the secret to the sweet-savory crust in this easy-to-make dessert.

Click here to see 7 Things You Didn't Know You Could Make with Potato Chips.


Line a cookie sheet with waxed paper. Form the ice cream into about twelve 3-inch balls and place onto the cookie sheet. Freeze for about 1 hour.

Line another cookie sheet with waxed paper and combine the remaining ingredients except for the honey or chocolate sauce. Turn the broiler to low and place under the broiler until the mixture is golden brown and crispy. Watch carefully because it will go from light brown to burnt in a few seconds. Let cool.

Press the ice cream balls into cooled potato chip mixture and freeze until hard, about 2 hours. Before serving, drizzle with honey or chocolate sauce.

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