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Mexican Fried Ice Cream
Alyssa

Mexican Fried Ice Cream

Treat yourself to Mexican fried ice cream—a delightful dessert with a crispy shell and creamy center! Perfect for parties or a fun night at home.
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Ingredients Method

Ingredients
  

  • 1 pint vanilla ice cream 4 scoops - The star of the dish, offering a rich and creamy base. You can also opt for dairy-free alternatives like coconut or almond milk ice cream for a vegan twist.
  • 2 cups crushed cornflakes - These provide a delightful crunch and golden color when fried. For a gluten-free alternative consider using gluten-free cereal or crushed nuts.
  • 1/2 cup sugar - This adds sweetness to the cornflake coating. You can use coconut sugar or a sugar substitute to make it healthier.
  • 1 tsp ground cinnamon - Adding warmth and a hint of spice cinnamon is a classic pairing with vanilla ice cream. For a different flavor, try using pumpkin pie spice.
  • 2 eggs - These create the egg wash helping the cornflakes adhere to the ice cream. If you're looking for a vegan option, use aquafaba (chickpea brine) instead.
  • 1 tbsp milk - The milk combines with eggs to create a smooth wash. Use almond or soy milk for a dairy-free version.
  • Oil for frying - A neutral oil like canola or vegetable oil is ideal for frying.
  • Chocolate syrup & optional toppings - Drizzle chocolate syrup over the finished dish for an indulgent touch. Additional toppings can include whipped cream or fresh strawberries.

Method
 

  1. Freeze the Ice Cream: Start by placing 4 scoops of vanilla ice cream on a lined baking sheet. Freeze them for 1-2 hours until they are firm.
  2. Prepare the Coating: In a large mixing bowl, combine 2 cups of crushed cornflakes, 1/2 cup sugar, and 1 tsp of ground cinnamon. In another bowl, whisk together 2 eggs and 1 tbsp of milk until well combined.
  3. Coat the Ice Cream: Remove the frozen ice cream balls from the freezer. Dip each ball into the egg wash, ensuring it is fully coated, and then roll it in the cornflake mixture. For an extra crunch, repeat this step to double-coat the ice cream balls. Place them back on the baking sheet and freeze for an additional hour.
  4. Heat the Oil: In a large, deep pan, heat oil to 375°F (190°C). Use enough oil to allow the ice cream balls to float while frying.
  5. Fry the Ice Cream: Carefully add one or two coated ice cream balls to the hot oil, being cautious not to overcrowd the pan. Fry for about 10-15 seconds or until they turn golden brown. Remove them from the oil using a slotted spoon and drain on paper towels.
  6. Serve and Enjoy: Serve the fried ice cream immediately, drizzling generously with chocolate syrup. Add your favorite toppings, such as whipped cream or fresh strawberries, for an extra touch of indulgence. Enjoy the delightful combination of hot and cold flavors!