Mexican Fried Ice Cream
Quick Cooking
"Fried ice cream is one of my favorite desserts to order from Mexican restaurants," says Mandy Wright of Springville, Utah. "When my sister and I found this recipe for preparing it at home, we knew it would be an impressive way to end a meal."
SERVINGS: 9
CATEGORY: Dessert
METHOD: Freezer
TIME: Prep: 25 min. + freezing
Ingredients:
- 1/2 gallon French vanilla ice cream, softened
- 4 teaspoons ground cinnamon
- 3 cups crushed cornflakes
- Oil for deep-fat frying
- Honey and Cool Whip® whipped topping
- Honey and whipped topping
Directions:
Scoop ice cream into nine 3-in. scoops. Dust with cinnamon and roll in cornflakes. Place on baking sheet; freeze overnight. Wrap each scoop in plastic wrap and place in a freezer bag. May be frozen for up to 2 months.
To fry ice cream: In an electric skillet or deep-fat fryer, heat oil to 375°. Unwrap ice cream; fry one scoop at a time for 8-10 seconds. Place in chilled bowls. Drizzle with honey and garnish with whipped topping. Yield: 9 servings.