Mexican Fried Ice Cream Recipe
User Reviews
5
Mexican Fried Ice Cream Recipe
Description
This recipe for Mexican Fried Ice Cream starts by shaping vanilla ice cream into firm balls, which are chilled to solidify before coating. The coating consists of crushed cornflakes blended with cinnamon for spiced crunch and beaten egg whites to ensure the flakes adhere and create a thick crust. Each ball receives two coatings for sturdiness and is frozen until solid before frying.
Frying occurs in oil heated to 375°F for only 10 to 15 seconds, enough to brown the coating without melting the ice cream inside. The result is a dessert with a crispy, golden exterior and a cold, creamy center. It is typically served immediately with accompaniments like whipped cream, fresh berries, and honey, balancing flavors and textures.
The recipe suggests preparing the coated balls ahead of time for convenience, storing them frozen for up to two months before frying. This allows flexibility in timing and easy dessert assembly when desired.
Ingredients
for the fried ice cream:
- 1 quart vanilla ice cream
- 3 cups cornflakes cereal about 5 cups uncrushed, crushed
- 1 teaspoon cinnamon
- 4 egg white
- vegetable oil for frying, or canola oil
for serving:
- fresh berries
- Whipped Cream
- honey
Instructions
- Scoop the ice cream into ½ cup balls and freeze for one hour, until firm.
- In a shallow dish, whisk together the crushed cornflakes and cinnamon. In another shallow dish, beat the egg whites until frothy.
- Dip each of the ice cream balls in the egg whites, then roll in the cornflakes, coating the ice cream completely. Repeat once more, dipping first in the egg whites and then again in the cornflakes, coating completely.
- Return the ice cream balls to the freezer and freeze until solid, 2-3 hours.
- When ready to serve, heat the oil in a heavy-bottomed pot to 375°F. Using a slotted spoon, add the ice cream balls to the hot oil. Cook 10-15 seconds, until golden, turning to ensure both sides get browned.
- Let the ice cream balls drain on paper towels for 1-2 minutes, then serve immediately with whipped cream and berries, drizzled with honey.
Notes
- You can prepare and freeze the coated ice cream balls up to 1-2 months in advance for convenience.
- Fry the ice cream balls just long enough for the coating to brown while keeping the interior frozen.
- Serve immediately with whipped cream, fresh berries, and a drizzle of honey for balanced sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291kcal | 15% |
| Carbohydrates | 37g | 12% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 52mg | 17% |
| Sodium | 196mg | 8% |
| Potassium | 277mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 686IU | 14% |
| Vitamin C | 3mg | 3% |
| Calcium | 154mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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