Mexican Cooking – Fried Ice Cream Dessert

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Fried ice cream is a popular dessert served in Mexican restaurants. It’s not really as difficult to make as it may sound. I have two recipes here and one doesn’t even involve frying. If you don’t like frying food, try the second one. Fried ice cream desserts usually call for vanilla ice cream but you can try making it using any ice cream you like.

I like these recipes because you can make them ahead of time and store them in your freezer until you are ready to use them.

Fried Ice Cream

Ingredients

1 quart Vanilla ice cream

1 cup Cornflakes cereal, crushed fine

1/2 cup Sugar

1 tsp Cinnamon

1 Egg

Oil for frying

Suggested toppings: Honey and whipped cream

In a shallow bowl mix the cornflake crumbs, cinnamon and sugar. With an ice cream scoop make six large balls of ice cream. Roll the ice cream balls in one half of the crumb mixture and place on a lined pan, cover and freeze for two hours. After two hours remove from the freezer. Beat the egg in a small bowl and dip each ball into the egg and then roll in the remaining crumb mixture. Return the coated balls to the freezer and freeze again for 4-5 hours. When you are ready to serve them heat the oil to 450 degrees in a deep fryer or electric skillet. Place the ice cream ball into the hot oil with a frying basket or slotted spoon. Fry for only one minute. That should be enough time to completely fry the coating without melting the ice cream. Fry one ball at a time and serve in a bowl. Drizzle with honey and top with whipped cream. You can also top with chocolate sauce, caramel sauce, nuts, or anything you like.

Non-Fried Ice Cream

Ingredients

1 quart Vanilla ice cream

1 1/2 cup Cornflakes cereal, crushed fine

1 tbs Butter or margarine

1/2 cup Sugar

1 tsp Cinnamon

With this recipe for non-fried ice cream you toast the crumb mixture in the oven and then coat the ice cream balls with the mixture.

With an ice cream scoop make six ice cream balls. Place balls on a lined cookied sheet, cover and freeze for one hour. In a medium bowl mix the cornflake crumbs, sugar, cinnamon and melted butter. Spread on a baking sheet and bake at 350 degrees until golden and crisp. Watch the mixture carefully so that it does not burn. Let the mixture cool. Roll ice cream balls in the crumb mixture and refreeze for another two hours. Serve them in a bowl or on a dessert plate and drizzle with honey or chocolate sauce and top with whipped cream. You can also experiment with this recipe and add in some chopped nuts or coconut flakes to the crumb mixture before baking.

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