Mexican Fried Ice Cream
Mexican Fried Ice Cream is a delightful dessert that features a scoop of ice cream coated in a crispy, cinnamon-infused shell, then fried to perfection. Served warm with a drizzle of chocolate sauce and whipped cream, this dish is an indulgent treat that will impress your guests.
Equipment
- 1 mixing bowl
- 1 frying pan or deep fryer
- 1 slotted spoon
- 1 paper towels
- 1 small saucepan
- 1 plate for serving
Ingredients
- 4 scoops vanilla ice cream About ½ cup per scoop.
- 1 cup cornflakes Crushed.
- ½ cup all-purpose flour
- ¼ cup sugar
- 1 teaspoon ground cinnamon
- 2 units eggs
- ½ teaspoon vanilla extract
- as needed cups vegetable oil For frying.
- as desired cups chocolate sauce For drizzling (optional).
- as desired cups whipped cream For topping (optional).
Instructions
- Scoop the ice cream into 4 equal balls and place them on a sheet of parchment paper. Freeze for at least 1-2 hours, until firm.
- In a mixing bowl, combine the crushed cornflakes, flour, sugar, and ground cinnamon. Mix well.
- In another bowl, beat the eggs with the vanilla extract until well combined.
- Once the ice cream scoops are firm, dip each scoop into the egg wash, allowing the excess to drip off, then roll it in the cornflake mixture until well-coated. Repeat for all scoops.
- In a frying pan or deep fryer, heat about 2 inches of vegetable oil over medium-high heat until it reaches around 350°F (175°C).
- Carefully place one coated ice cream scoop into the hot oil. Fry for about 10-15 seconds, or until golden brown. Use a slotted spoon to remove it and drain excess oil on paper towels. Repeat with remaining scoops.
- Place each fried ice cream scoop on a plate. Drizzle with chocolate sauce and top with whipped cream if desired.
Notes
For an extra touch, you can also garnish with nuts, sprinkles, or fresh fruit.
Be cautious while frying, ensuring the oil is hot enough to create a crispy shell without melting the ice cream too quickly.
It’s best to fry one scoop at a time to maintain the temperature of the oil.