Mexican Fried Ice Cream
TOTAL TIME: Prep: 25 min. + freezing Cook: 5 min.
YIELD: 9 servings.
"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."
Ingredients
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1/2 gallon French vanilla ice cream, softened
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3 cups crushed cornflakes
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4 teaspoons ground cinnamon
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Oil for deep-fat frying
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Honey and whipped topping, optional
Directions
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1.
Place nine 3-in. scoops of ice cream on a baking sheet. Freeze for 1 hour or until firm.
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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.
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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.
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