Mexican Fried Ice Cream is a fun, indulgent treat that combines crispy cinnamon-sugar coating with a cool, creamy scoop of ice cream. It’s typically served with a drizzle of honey and a sprinkle of cinnamon—delicious and perfect for a party or special occasion. Here’s how you can make it at home:
Mexican Fried Ice Cream
Ingredients:
- 4 scoops vanilla ice cream (or your favorite flavor, like cinnamon or chocolate)
- 1 1/2 cups cornflakes (crushed)
- 1/2 tsp ground cinnamon (plus extra for dusting)
- 1/4 cup granulated sugar
- 1/4 cup shredded coconut (optional, for added texture and flavor)
- 1/2 cup all-purpose flour
- 1 egg (beaten)
- 2 tbsp milk
- 1/4 tsp vanilla extract (optional)
- Vegetable oil (for frying)
- Honey (for drizzling)
- Whipped cream (optional, for serving)
Instructions:
1. Shape the Ice Cream:
- Scoop the vanilla ice cream into 4 round balls (about 2-3 tablespoons each). Try to work quickly so the ice cream doesn’t melt too much.
- Place the ice cream balls on a baking sheet lined with parchment paper and freeze them for at least 2 hours, or until they are firm. This is a crucial step to ensure the ice cream holds up during frying.
2. Prepare the Coating:
- In a shallow bowl, combine the crushed cornflakes, cinnamon, sugar, and shredded coconut (if using). Mix well to combine.
- In another shallow bowl, whisk together the flour, egg, milk, and vanilla extract to create a smooth batter.
3. Coat the Ice Cream:
- Remove the ice cream balls from the freezer.
- Dip each ice cream ball first into the batter, making sure it’s fully coated.
- Then roll it in the cornflake mixture, pressing gently to ensure the coating sticks. You want the ice cream to be fully covered with the crunchy coating.
- Once coated, freeze the balls again for about 30 minutes to ensure the coating is firm.
4. Fry the Ice Cream:
- In a deep frying pan or pot, heat about 2 inches of vegetable oil to 375°F (190°C). You can test if the oil is hot enough by dropping a small piece of bread into the oil—it should sizzle and turn golden within seconds.
- Carefully lower each coated ice cream ball into the hot oil. Fry for about 10-15 seconds, or until the coating turns golden brown and crispy. Be careful not to fry for too long, as the ice cream will start to melt.
- Remove the fried ice cream from the oil using a slotted spoon and place it on a paper towel to drain any excess oil.
5. Serve:
- Place each fried ice cream ball in a serving dish or bowl.
- Drizzle with honey, and sprinkle with extra cinnamon if desired. You can also add a dollop of whipped cream or a cherry on top for extra sweetness.
- Serve immediately while the ice cream is still cold, and the coating is warm and crispy!
Tips:
- Freeze, Freeze, Freeze: Freezing the ice cream balls before coating and after coating is key to making sure they don’t melt when you fry them.
- Flavored Coatings: You can experiment with different coatings, such as crushed graham crackers or crushed pretzels for added flavor and texture.
- Crispier Coating: If you want an even crunchier coating, you can dip the ice cream ball in the batter and then roll it in cornflakes and panko breadcrumbs for an extra crispy texture.
Mexican Fried Ice Cream is a sweet, crispy, and creamy treat that’s perfect for impressing your guests or just indulging in a special dessert. Enjoy the contrast between the cold ice cream and the warm, crunchy coating! Let me know if you try it!