Mexican Fried Ice Cream
Mexican Fried Ice Cream is a fun and indulgent dessert that brings together the contrasting textures of a crispy, cinnamon-sugar-coated shell and a cold, creamy ice cream center. It's quick to prepare and can be customized with various ice cream flavors and toppings. This dessert is perfect for special occasions or whenever you're in the mood for a sweet treat that delivers both flavor and excitement.
Equipment
- 1 deep fryer or large pan (for frying)
- 1 Ice Cream Scoop
- 1 shallow bowl (for the egg wash)
- 1 large bowl (for the cornflake mixture)
- 1 slotted spoon (for removing the fried ice cream)
- 1 thermometer (optional, for monitoring oil temperature)
- 1 baking sheet (for freezing the ice cream balls)
Ingredients
- 2 cups Vanilla ice cream or any flavor of your choice
- 1 ½ cups Cornflakes crushed
- 2 tbsp Cinnamon
- 3 tbsp Sugar
- 2 tbsp Butter for toasting the cornflakes
- 2 large Eggs
- 1 tbsp Flour for egg wash
- Oil for frying, enough to fill the pan 2-3 inches deep
Instructions
Form the Ice Cream Balls:
- Scoop 2 cups of ice cream into 4 small, smooth balls (about 1-2 inches in diameter). Place the ice cream balls on a baking sheet lined with parchment paper and freeze for at least 2 hours, or until solid.
Prepare the Coating:
- In a large bowl, crush the cornflakes into small pieces. Add the cinnamon and sugar, then mix everything together. In a separate shallow bowl, whisk the eggs and flour until smooth.
Coat the Ice Cream:
- Once the ice cream balls are frozen, dip each ball into the egg wash, ensuring it's completely covered. Then roll it in the cornflake mixture, pressing gently to ensure the coating sticks. Repeat the process for a double coat for extra crunch.
Freeze Again:
- Place the coated ice cream balls back onto the baking sheet and freeze for an additional 30 minutes. This helps the coating firm up.
Fry the Ice Cream:
- Heat oil in a deep fryer or large pan to 375°F (190°C). Carefully fry the coated ice cream balls for about 10-15 seconds, or until golden brown and crispy. Remove immediately with a slotted spoon and place on a paper towel-lined plate to drain any excess oil.
Serve and Garnish:
- Serve the fried ice cream immediately while still hot. Optionally, drizzle with honey or chocolate syrup, and top with whipped cream or fresh fruit.
Notes
- Flavor Variations: Feel free to use different ice cream flavors such as chocolate, cinnamon, or even coffee for a twist.
- Toppings: You can serve Mexican fried ice cream with a variety of toppings, including chocolate syrup, caramel, whipped cream, or fresh berries.
- Oil Temperature: It’s important to keep the oil at 375°F (190°C). If the oil is too hot, the coating will burn, and if it’s too cold, the ice cream won’t fry properly.
- Freezing Time: Make sure the ice cream is properly frozen before frying to prevent it from melting too quickly in the hot oil.