Description

Crispy, golden, and indulgent, Mexican Fried Ice Cream is a delicious dessert with a crunchy cinnamon-sugar coating and a cold, creamy center. Perfect for a special treat!

Ingredients

Scale

For the Ice Cream Balls:

4 large scoops of vanilla ice cream
2 cups cornflakes, crushed
1 teaspoon ground cinnamon
2 tablespoons granulated sugar

For Frying:

2 eggs
2 tablespoons milk
2 cups vegetable oil (for frying)

For Topping:

Honey or chocolate syrup
Whipped cream
Maraschino cherries
Cinnamon sugar (optional)

Instructions

1️⃣ Prepare the Ice Cream Balls: Scoop out four large balls of vanilla ice cream and place them on a tray. Freeze for at least 1 hour until very firm.

2️⃣ Make the Coating: In a bowl, combine the crushed cornflakes, cinnamon, and sugar. Mix well to evenly distribute the flavors.

3️⃣ Coat the Ice Cream: In another bowl, whisk together the eggs and milk. Dip each ice cream ball into the egg mixture, then roll it in the cornflake mixture until fully coated. Repeat this step for a double coating to ensure maximum crispiness.

4️⃣ Freeze Again: Place the coated ice cream balls back in the freezer for at least 3 hours or overnight for best results. This step prevents melting when frying.

5️⃣ Fry Quickly: Heat vegetable oil in a deep fryer or pot to 375°F (190°C). Fry each ice cream ball for just 5-10 seconds, until golden brown. Immediately remove and place on a paper towel to drain excess oil.

6️⃣ Serve and Enjoy: Drizzle with honey or chocolate syrup, top with whipped cream and a cherry, and sprinkle extra cinnamon sugar if desired. Serve immediately!

Notes

✅ Double coating ensures extra crunch and helps prevent the ice cream from melting too quickly.
✅ Use a thermometer to maintain the correct frying temperature for best results.
✅ Experiment with flavors by using different ice cream varieties like chocolate or caramel.
✅ Air Fryer Option: Instead of deep frying, air fry at 400°F (200°C) for 2-3 minutes for a lighter version.

Prep Time: 10 minutes
Freezing Time:: 4 hrs
Cook Time: 5 minutes