Description
Mexican Fried Ice Cream is a delightful dessert featuring creamy vanilla ice cream coated in a crispy cornflake and cinnamon crust, quickly deep-fried to golden perfection. Served immediately with optional toppings like whipped cream, chocolate syrup, or caramel sauce, this treat offers a unique contrast of cold, creamy interior and warm, crunchy exterior – a perfect fiesta delight.
Ingredients
Scale
Main Ingredients
- 4 large scoops vanilla ice cream
- 2 cups crushed cornflakes
- 1 teaspoon ground cinnamon
- 2 tablespoons granulated sugar
- 2 eggs
- 2 tablespoons milk
- vegetable oil for frying
Optional Toppings
- whipped cream
- chocolate syrup
- honey
- caramel sauce
- maraschino cherries
Instructions
- Freeze Ice Cream Balls: Scoop vanilla ice cream into 4 firm balls and place them on a parchment-lined baking sheet. Freeze for at least 1 hour or until they are very firm to ensure they hold shape during frying.
- Prepare Coating Mixture: In a shallow bowl, combine crushed cornflakes, ground cinnamon, and granulated sugar to create the crunchy and flavorful coating.
- Mix Egg Wash: In another bowl, whisk together the eggs and milk to make the dipping wash, which helps the coating adhere to the ice cream balls.
- Coat Ice Cream Balls: Dip each frozen ice cream ball into the egg mixture, then roll in the cornflake coating. Repeat dipping and coating to build up a thick, even crust. Return the coated ice cream balls to the freezer and freeze for at least 3 hours or preferably overnight for best results.
- Heat Oil: When ready to fry, heat 2 to 3 inches of vegetable oil in a deep saucepan to 375°F (190°C), ensuring the oil is properly preheated for quick frying.
- Fry Ice Cream Balls: Fry each coated ice cream ball for 10 to 15 seconds until the coating turns golden and crispy. Use a slotted spoon to carefully remove them from the oil and drain briefly on paper towels.
- Serve Immediately: Serve the Mexican Fried Ice Cream right away with your choice of optional toppings such as whipped cream, chocolate syrup, honey, caramel sauce, or maraschino cherries for an extra indulgence.
Notes
- Use a food processor to crush cornflakes finely and evenly for a consistent coating.
- For added crunch and flavor, toast the cornflake coating in butter before applying.
- To make a no-fry version, skip the deep frying after coating and simply toast the coated ice cream balls in a pan or oven to crisp the exterior without frying.
- Prep Time: 15 minutes
- Cook Time: 1 minute
- Category: Dessert
- Method: Frying
- Cuisine: Mexican
