Description
Mexican Fried Ice Cream is a delightful dessert featuring creamy vanilla ice cream coated in a crunchy cinnamon-sugar and cereal mixture, quickly deep-fried to create a warm, crispy shell surrounding the cold ice cream center. This easy-to-make treat combines contrasting textures and flavors, perfect for celebrations or a special indulgence.
Ingredients
Scale
Main Ingredients
- 4 large scoops of vanilla ice cream
Coating
- 1 cup crushed cornflakes or cinnamon-flavored cereal
- 1 teaspoon ground cinnamon
- 2 tablespoons granulated sugar
Frying
- Oil for frying (vegetable or canola)
Optional Toppings
- Whipped cream
- Honey
- Chocolate syrup
- Caramel sauce
- Maraschino cherries
Instructions
- Freeze the Ice Cream: Scoop the vanilla ice cream into 4 large, round balls. Place them on a baking sheet lined with parchment paper and freeze for at least 1 hour, or until very firm. This step ensures the ice cream stays solid during the frying process.
- Prepare the Coating: In a bowl, mix the crushed cornflakes (or cinnamon-flavored cereal), ground cinnamon, and granulated sugar until well combined. This mixture will provide a flavorful and crunchy exterior.
- Coat the Ice Cream Balls: Roll each frozen ice cream ball in the cereal mixture, pressing gently to adhere the coating. For extra crunch and better adhesion, dip the balls in a little beaten egg or milk, then roll them in the coating again. Place the coated balls back in the freezer for another 1 to 2 hours until fully solid.
- Heat the Oil: In a deep fryer or heavy-bottomed pot, heat the oil to 375°F (190°C). Proper oil temperature is crucial for quick frying to achieve a golden crust without melting the ice cream inside.
- Fry the Ice Cream Balls: Fry one ice cream ball at a time for 10 to 15 seconds, just until the coating turns golden brown. Remove immediately with a slotted spoon and drain briefly on paper towels to remove excess oil.
- Serve: Present the fried ice cream immediately with your choice of toppings like whipped cream, honey, chocolate syrup, caramel sauce, or a maraschino cherry for extra sweetness and decoration.
Notes
- To prevent melting, keep ice cream balls frozen right up until frying.
- For a unique twist, substitute crushed cornflakes with cinnamon sugar graham crackers in the coating.
- Do not overcrowd the fryer; fry one ball at a time to maintain oil temperature.
- Serve immediately as the coating loses crispness quickly.
