Mexican Baked Frozen Ice Cream

Mexican Baked Frozen Ice Cream
Staff Writer
Mexican Baked Frozen Ice Cream

Michelle Snow

Mexican Baked Frozen Ice Cream

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.


Calories per serving:

549 calories

Dietary restrictions:

Vegetarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 37g 57%
  • Carbs 49g 16%
  • Saturated 19g 94%
  • Fiber 4g 18%
  • Trans 0g
  • Sugars 29g
  • Monounsaturated 12g
  • Polyunsaturated 4g
  • Protein 8g 16%
  • Cholesterol 70mg 23%
  • Sodium 242mg 10%
  • Calcium 200mg 20%
  • Magnesium 60mg 15%
  • Potassium 666mg 19%
  • Iron 1mg 6%
  • Zinc 2mg 11%
  • Phosphorus 228mg 33%
  • Vitamin A 192µg 21%
  • Vitamin C 6mg 11%
  • Thiamin (B1) 0mg 8%
  • Riboflavin (B2) 0mg 25%
  • Niacin (B3) 2mg 8%
  • Vitamin B6 0mg 12%
  • Folic Acid (B9) 18µg 4%
  • Vitamin B12 1µg 9%
  • Vitamin D 0µg 0%
  • Vitamin E 5mg 23%
  • Vitamin K 7µg 8%
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