Mexican Fried Ice Cream Recipe

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

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"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."
MAKES:
9 servings
TOTAL TIME:
Prep: 25 min. + freezing Cook: 5 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 25 min. + freezing Cook: 5 min.

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 nine 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 separately in plastic wrap; transfer to a freezer 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; serve immediately. Top with honey and whipped topping if desired. Yield: 9 servings.
Originally published as Mexican Fried Ice Cream in Quick Cooking July/August 2004, p61

Nutritional Facts

  • 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 nine 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 separately in plastic wrap; transfer to a freezer 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; serve immediately. Top with honey and whipped topping if desired. Yield: 9 servings.
Originally published as Mexican Fried Ice Cream in Quick Cooking July/August 2004, p61

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MY REVIEW
skgoodson User ID: 4458445 59260
Reviewed Sep. 28, 2009

"This is a great dessert if you want something different. Would be great to know what the ACTUAL nutrition facts are though."

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