Description
Delight in a crispy and creamy treat with this classic Mexican-American Fried Ice Cream recipe. Frozen scoops of vanilla ice cream are coated in a crunchy cinnamon-cornflake crust, quickly deep-fried to golden perfection, resulting in a warm, crispy shell and cold, creamy center. Perfect for impressing guests or indulging your sweet tooth with a show-stopping dessert.
Ingredients
Scale
Ice Cream
- 4 large scoops vanilla ice cream
Coating
- 3 cups cornflakes cereal, crushed
- 1 teaspoon ground cinnamon
- 2 tablespoons sugar
- 1 cup all purpose flour
- 2 large eggs, beaten
- 2 tablespoons butter, melted
Frying
- 2 cups vegetable oil for frying
Serving (Optional)
- Whipped cream
- Chocolate syrup
- Honey
- Maraschino cherries
Instructions
- Freeze the Ice Cream Scoops: Line a baking sheet with parchment paper and place the scoops of vanilla ice cream on the sheet. Freeze for at least 2 hours or until very firm to ensure the ice cream is fully solid before coating.
- Prepare the Coating Mixture: In a bowl, mix together the crushed cornflakes, ground cinnamon, and sugar to combine the crunchy and flavorful coating.
- Coat the Ice Cream Balls: Roll each frozen ice cream scoop first in all-purpose flour, then dip it into the beaten eggs, and thoroughly coat with the cornflake mixture. For an extra thick and crispy shell, repeat dipping in egg and coating with cornflakes once more.
- Refreeze the Coated Ice Cream: Return the coated ice cream balls to the baking sheet and freeze again for at least 2 hours until they are solid and ready for frying.
- Heat the Oil: In a deep saucepan, heat the vegetable oil to approximately 375°F (190°C), the ideal temperature for quick frying without melting the ice cream inside.
- Fry the Ice Cream Balls: Carefully lower one ice cream ball into the hot oil and fry for about 10 to 15 seconds until the coating is golden brown and crispy. Use a slotted spoon to remove it quickly and place on a paper towel-lined plate to drain excess oil.
- Serve Immediately: Repeat the frying process with the remaining ice cream balls. Serve warm, topped with optional whipped cream, chocolate syrup, honey, and a maraschino cherry for an extra touch of indulgence.
Notes
- Ensure the ice cream balls are completely frozen solid before frying to prevent melting during the quick fry.
- For a no-fry alternative, bake the coated cornflake mixture in butter until crisp, and then roll the frozen ice cream in this mixture for a crunchy coating.
- Use a deep heavy-bottomed saucepan to maintain consistent oil temperature for frying.
- Serve immediately after frying for the best contrast between hot, crispy shell and cold ice cream.
