Ziploc Mexican Fried Ice Cream Recipe

Ziploc Mexican Fried Ice Cream Recipe
Ziploc Mexican Fried Ice Cream Recipe photo by Taste of Home
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Ziploc Mexican Fried Ice Cream Recipe

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Fried ice cream is a favorite dessert at Mexican restaurants. Now you can make it at home as an impressive finale to your homecooked fiesta.
MAKES:
9 servings
TOTAL TIME:
Prep: 25 min. + freezing
MAKES:
9 servings
TOTAL TIME:
Prep: 25 min. + freezing

Ingredients

  • 1/2 gallon French vanilla ice cream, softened
  • 3 cups crushed cornflakes
  • 4 teaspoons ground cinnamon
  • Oil for deep-fat frying
  • Honey and whipped topping, optional

Directions

Place 9 3-in. scoops of ice cream on a baking sheet. Freeze for 1 hour or until firm.
In a shallow bowl, combine cornflake crumbs and cinnamon. Roll ice cream balls in crumb mixture. Place on baking sheet; freeze overnight. Wrap each scoop in plastic wrap and place in a Ziploc® Fresh Shield® Double Zipper Storage Bag. May be frozen for up to 2 months.
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 if desired. Yield: 9 servings.
Originally published as Mexican Fried Ice Cream in Taste of Home Cooking School Collection Spring 2010, p65

  • 1/2 gallon French vanilla ice cream, softened
  • 3 cups crushed cornflakes
  • 4 teaspoons ground cinnamon
  • Oil for deep-fat frying
  • Honey and whipped topping, optional
  1. Place 9 3-in. scoops of ice cream on a baking sheet. Freeze for 1 hour or until firm.
  2. In a shallow bowl, combine cornflake crumbs and cinnamon. Roll ice cream balls in crumb mixture. Place on baking sheet; freeze overnight. Wrap each scoop in plastic wrap and place in a Ziploc® Fresh Shield® Double Zipper Storage Bag. May be frozen for up to 2 months.
  3. 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 if desired. Yield: 9 servings.
Originally published as Mexican Fried Ice Cream in Taste of Home Cooking School Collection Spring 2010, p65

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