Mexican Fried Ice Cream
Mexican Fried Ice Cream is a delightful dessert that features a scoop of ice cream coated in a crunchy outer layer and fried to perfection, served with a drizzle of chocolate sauce or whipped cream. This fun and unique treat is sure to impress at any gathering.
Equipment
- 1 mixing bowl
- 1 ice cream scoop
- 1 baking sheet
- 1 plastic wrap
- 1 deep-fryer or heavy pot
- 1 slotted spoon
- 1 paper towels
- 1 tongs
Ingredients
- 4 scoops vanilla ice cream About 1 cup total.
- 1.5 cups cornflakes Crushed.
- 0.5 cup all-purpose flour
- 2 large eggs Beaten.
- 1 teaspoon cinnamon
- 2 tablespoons sugar
- as needed cups vegetable oil For frying.
Instructions
- Begin by scooping 4 generous scoops of vanilla ice cream and placing them on a baking sheet lined with plastic wrap. Freeze the scoops for at least 30 minutes or until firm.
- While the ice cream is hardening, prepare the coating. In a mixing bowl, combine the crushed cornflakes, cinnamon, and sugar. Set aside.
- Prepare a dredging station: have one bowl with flour, one bowl with beaten eggs, and the bowl with the cornflake mixture ready.
- Take the frozen ice cream scoops from the freezer. Roll each scoop in the flour until coated, then dip it in the beaten eggs, and finally, thoroughly coat it with the cornflake mixture, pressing lightly to adhere.
- Heat the vegetable oil in a deep-fryer or heavy pot to about 375°F (190°C).
- Carefully place one or two coated ice cream balls into the hot oil. Fry for about 10-15 seconds until golden brown, being cautious not to over-fry.
- Use a slotted spoon to remove the fried ice cream and place it on paper towels to drain excess oil.
- Serve immediately, drizzled with chocolate sauce, whipped cream, or both, if desired.
Notes
Make sure the ice cream scoops are very firm before frying to prevent them from melting too quickly.
You can experiment with different ice cream flavors and toppings to suit your taste.
For a bit of flair, sprinkle some fresh fruit or nuts on top before serving.