Fried Ice Cream

Looking for a show-stopping dessert that combines creamy, crunchy, and sweet flavors in every bite? Mexican Fried Ice Cream is the perfect indulgence for any occasion. Whether it’s for a family gathering or a festive fiesta, this dessert guarantees to impress. Let’s dive into the details of how to make this irresistible treat at home.

What Is Mexican Fried Ice Cream?

Mexican Fried Ice Cream is a delightful dessert that features a scoop of creamy vanilla ice cream encased in a crispy, golden shell. The combination of hot and cold sensations creates an extraordinary taste experience. Traditionally served with a drizzle of honey, chocolate, or caramel, this dessert is often topped with whipped cream and a cherry for a classic touch.

Ingredients

To make Mexican Fried Ice Cream at home, you’ll need the following:

For the Ice Cream Balls:

• 4 large scoops of vanilla ice cream (or your favorite flavor)
• 2 cups of cornflakes, crushed (or substitute with cookie crumbs)
• 1 cup of sweetened shredded coconut (optional)
• 2 teaspoons ground cinnamon
• 2 eggs
• 1 tablespoon milk

For Frying:

• Oil for deep frying (vegetable or canola works best)

For Garnishing:

• Honey, chocolate syrup, or caramel sauce
• Whipped cream
• Maraschino cherries
• Cinnamon sugar (optional)

Step-by-Step Instructions

Step 1: Prepare the Ice Cream Balls

1. Scoop the ice cream into large balls and place them on a baking sheet lined with parchment paper.
2. Freeze the ice cream balls for at least 1-2 hours until firm.

Step 2: Prepare the Coating

1. In a shallow bowl, mix crushed cornflakes, shredded coconut (if using), and ground cinnamon.
2. In a separate bowl, whisk the eggs with milk.

Step 3: Coat the Ice Cream

1. Roll each frozen ice cream ball in the cornflake mixture, pressing gently to coat evenly.
2. Dip the coated ball into the egg mixture, then roll it again in the cornflake mixture for a thicker coating.
3. Return the coated ice cream balls to the freezer for another hour to ensure they remain firm.

Step 4: Fry the Ice Cream

1. Heat oil in a deep fryer or heavy-bottomed pot to 375°F (190°C).
2. Carefully lower each ice cream ball into the hot oil using a slotted spoon. Fry for 10-15 seconds or until the coating is golden brown.
3. Remove immediately and place on a paper towel to drain excess oil.

Step 5: Garnish and Serve

1. Drizzle honey, chocolate syrup, or caramel sauce over the fried ice cream.
2. Top with whipped cream, a cherry, and a sprinkle of cinnamon sugar if desired.
3. Serve immediately and enjoy the delightful contrast of textures and temperatures.

Tips for Perfect Mexican Fried Ice Cream

1. Work Quickly: Ensure your ice cream stays frozen by minimizing handling time. Keep it in the freezer until you’re ready to fry.
2. Double Coating: For an extra crunchy shell, double coat the ice cream balls with the cornflake mixture.
3. Oil Temperature: Maintain the oil temperature at 375°F for the perfect fry without melting the ice cream.
4. Experiment with Flavors: Try different ice cream flavors or substitute cornflakes with crushed graham crackers or cookies.

Why You’ll Love This Dessert

Mexican Fried Ice Cream is more than just a treat; it’s an experience. The contrast of warm, crispy coating with cold, creamy ice cream is unparalleled. Plus, the versatility in toppings allows you to customize it to suit your taste.

Serving and Storage Tips for Mexican Fried Ice Cream

Serving Tips

1. Serve Immediately: Mexican Fried Ice Cream is best enjoyed right after frying. The contrast between the crispy, warm shell and the cold, creamy ice cream is what makes it unique.
2. Add a Personal Touch: Offer a variety of toppings like sprinkles, crushed nuts, or fresh fruit to let guests customize their dessert.
3. Accompany with Drinks: Pair it with a warm cup of Mexican hot chocolate or a refreshing horchata for a complete dining experience.
4. Presentation Matters: Serve the ice cream on colorful plates or in bowls with a drizzle of syrup for a visually appealing dish that matches its bold flavors.

Storage Tips

1. Freeze Properly:
   • After coating the ice cream balls, store them in an airtight container or wrap them individually in plastic wrap. This prevents ice crystals from forming.
   • Keep them in the freezer for up to a week before frying.
2. Re-freeze After Frying?: Fried ice cream should not be stored after frying, as the coating will lose its crispness and the texture won’t remain appealing. Fry only the amount you plan to serve.
3. Make Ahead for Convenience:
   • Prepare and coat the ice cream balls a day or two ahead and leave them in the freezer.
   • Fry them fresh when it’s time to serve to maintain the best texture and flavor.
4. Avoid Re-freezing Melted Ice Cream: If the ice cream starts to melt during preparation, refreeze it before frying to ensure the dessert retains its structure.

These tips ensure that your Mexican Fried Ice Cream remains a memorable treat, whether you’re serving it immediately or prepping ahead for a gathering!

1. Can I Use Different Types of Ice Cream?

Absolutely! While vanilla is the traditional choice, you can use any flavor you like. Popular options include chocolate, strawberry, or even unique flavors like coffee or dulce de leche to give your dessert a creative twist.

2. What Can I Use Instead of Cornflakes for the Coating?

If you’re out of cornflakes or want to experiment, you can use crushed graham crackers, cookie crumbs, or even crushed pretzels for a salty-sweet variation. Ensure whatever you use has a crunchy texture to achieve the signature crisp shell.

3. Is It Safe to Fry Ice Cream?

Yes, it’s perfectly safe as long as you follow the steps carefully. The ice cream is frozen solid, so it won’t melt quickly during frying. Ensure the oil is hot enough (375°F) and fry the ice cream for only 10-15 seconds to get a crispy shell without affecting the cold center.

4. Can I Make Mexican Fried Ice Cream Without Deep Frying?

Yes! For a no-fry version, roll the ice cream balls in the coating and freeze them until very firm. Before serving, drizzle with chocolate or caramel syrup for a “fried” look and enjoy the crunch without the oil. Alternatively, bake the coated balls in a hot oven (450°F) for 3-5 minutes for a similar effect.

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