Fried Mexican Ice Cream
Fried Mexican Ice Cream recipe
Yield
4 servingsPrep
15 minCook
5 minReady
2 hrsTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pint |
ice cream
vanilla or other flavor |
*
|
| ½ | cup |
corn flakes
crushed, or cookie crumbs |
|
| 1 | teaspoon |
cinnamon
ground |
|
| 2 | teaspoons |
sugar
|
|
| 1 | each |
eggs
|
|
|
vegetable oil
for deep frying |
*
|
||
|
honey
or chocolate sauce, optional |
*
|
||
|
whipped cream
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
ice cream
vanilla or other flavor |
*
|
| 118 | ml |
corn flakes
crushed, or cookie crumbs |
|
| 5 | ml |
cinnamon
ground |
|
| 1E+1 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 1 | x |
vegetable oil
for deep frying |
*
|
| 1 | x |
honey
or chocolate sauce, optional |
*
|
| 1 | x |
whipped cream
optional |
*
|
Directions
Scoop out 4 to 5 balls of ice cream.
Return to freezer. Mix cornflake crumbs, cinnamon and sugar.
Roll frozen ice cream balls in half of crumb mixture and freeze again.
Beat egg and dip coated balls in egg, then roll again in remaining crumbs.
Freeze until ready to use. (For thicker coating, repeat dipping in egg and rolling in crumbs. )
When ready to serve, heat oil to 350℉ (180℃).
Place 1 frozen ice cream ball in fryer basket or on perforated spoon and lower into hot oil 1 minute.
Immediately remove and place in dessert dish.
Drizzle with honey 0r chocolate sauce if desired, and top with dollop of whipped cream if needed.
Continue to fry balls one at a time.
Balls will be crunchy on outside and just beginning to melt inside.
