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Mexican Fried Ice Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 72 reviews
  • Author: Mary
  • Prep Time: 15 minutes
  • Cook Time: 1 minute
  • Total Time: 3 hours
  • Yield: 4 servings 1x
  • Category: Dessert
  • Method: Frying
  • Cuisine: Mexican-American
  • Diet: Vegetarian

Description

Mexican Fried Ice Cream is a delightful dessert featuring creamy vanilla ice cream coated in a crispy cinnamon-sugar cornflake crust, quickly deep-fried to create a warm, crunchy shell while keeping the ice cream inside perfectly frozen. Served with whipped cream and drizzles of honey or chocolate sauce, this indulgent treat offers a fun and impressive way to enjoy ice cream at gatherings or special occasions.

Ingredients

Scale

Ice Cream Base

  • 4 large scoops vanilla ice cream

Coating

  • 2 cups crushed cornflakes cereal
  • 1 teaspoon ground cinnamon
  • 2 tablespoons granulated sugar

For Frying and Serving

  • 2 cups vegetable oil (for frying)
  • Whipped cream (for topping)
  • Honey or chocolate sauce (for drizzling)
  • Maraschino cherries (optional)

Instructions

  1. Freeze the Ice Cream Balls: Line a baking sheet with parchment paper. Scoop the ice cream into 4 firm balls and place them on the baking sheet. Freeze for at least 1 hour or until very solid to ensure the ice cream holds its shape during frying.
  2. Prepare the Coating Mixture: In a shallow bowl, combine crushed cornflakes, ground cinnamon, and granulated sugar. This mixture will create the crispy and flavorful crust.
  3. Coat the Ice Cream Balls: Roll each frozen ice cream ball in the cornflake mixture, pressing gently to adhere the coating. For an extra thick coating, repeat the rolling process a second time. Place the coated balls back in the freezer for another 1 to 2 hours until rock solid to prevent melting during frying.
  4. Heat the Oil: When ready to fry, heat vegetable oil in a deep saucepan to 375°F (190°C). Proper oil temperature is crucial to quickly creating a golden crust without melting the ice cream inside.
  5. Fry the Ice Cream Balls: Carefully lower one coated ice cream ball at a time into the hot oil using a slotted spoon. Fry for about 10 seconds or until the coating turns golden brown. Remove immediately and place on paper towels to drain excess oil briefly.
  6. Serve Immediately: Top each fried ice cream ball with whipped cream, drizzle with honey or chocolate sauce, and garnish with a maraschino cherry if desired. Serve promptly to enjoy the contrast of textures and temperatures.

Notes

  • Ensure the ice cream is thoroughly frozen before coating and frying to prevent melting.
  • You can prepare the coated ice cream balls ahead of time and keep them frozen until ready to fry.
  • For variety, try using cinnamon-flavored ice cream or add a pinch of cayenne pepper to the coating for a subtle spicy kick.

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Find it online: https://peruvianfoodrecipes.com/mexican-fried-ice-cream-recipe/