NO-FRY FRIED ICE CREAM
This ice cream has a crispy cinnamon coating just like the fried ice cream served at Mexican restaurants, but minus the oily mess. Make ahead of time and freeze until serving. -Tim White, Windsor, ON
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Using a 1/2-cup ice cream scoop, place 8 scoops of ice cream on a baking sheet. Freeze until firm, about 1 hour. Meanwhile, combine brown sugar, butter and cinnamon. Stir in cornflakes. Transfer to an ungreased 15x10x1-in. baking pan. Bake until lightly browned, 4-6 minutes. Cool completely., Roll ice cream balls in crumb mixture. Cover and freeze until firm, at least 1 hour. If desired, serve with toppings.
Nutrition Facts : Calories 216 calories, Fat 8g fat (5g saturated fat), Cholesterol 32mg cholesterol, Sodium 168mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
MEXICAN FRIED ICE CREAM
"Fried ice cream is one of my favorite desserts to order from Mexican restaurants," says Mandy Wright of Springville, Utah. "When my sister and I found this recipe for preparing it at home, we knew it would be an impressive way to end a meal."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 9 servings.
Number Of Ingredients 5
Steps:
- Place nine 3-in. scoops of ice cream on a baking sheet. Freeze for 1 hour or until firm. , In a shallow bowl, combine cornflake crumbs and cinnamon. Roll ice cream balls in crumb mixture. Place on baking sheet; freeze overnight. Wrap each scoop separately in plastic wrap; transfer to a freezer bag. May be frozen for up to 2 months., In an electric skillet or deep-fat fryer, heat oil to 375°. Unwrap ice cream; fry one scoop at a time for 8-10 seconds. Place in chilled bowls; serve immediately. Top with honey and whipped topping if desired.
Nutrition Facts :
THE ORIGINAL CHI-CHI'S MEXICAN FRIED ICE CREAM
This is the original Chi-Chi's Mexican Fried Ice Cream. You can serve this on the fried flour tortilla sprinkled with a cinnamon sugar mix as it was done in the later years or in a sherbet glass as it was in the early 80's. At one point we even offered these in chocolate and strawberry as well. Prep time is for the ice cream ball to harden.
Provided by KingJackQueen
Categories Frozen Desserts
Time 33m
Yield 1 ice cream ball, 1 serving(s)
Number Of Ingredients 8
Steps:
- Form 4 oz. of French vanilla into a ball.
- Roll the ball of ice cream in the cinnamon sugar mixture until completely coated.
- Roll in corn flake crumbs till coated.
- Place in the freezer to harden.
- Place the hardened ice cream ball in a fry basket and deep fry for 2 seconds at 350 degrees fahrenheit.
- FOR THE SHERBET GLASS(the early years):.
- Put a dollop of whip cream in the bottom of the glass.
- Place the fried ice cream ball on top of the dollop.
- Drizzle a small amount of honey over the top of the ice cream ball.
- Place 8 whip cream rosettes around the ice cream ball and one on top.
- Top with a maraschino cherry.
- Enjoy!
- FOR THE TORTILLA (the later years):.
- Deep fry a tortilla flat until crispy.
- Sprinkle with the remaining cinnamon sugar mixture.
- Follow the instructions for the sherbet glass.
- Enjoy!
MEXICAN "FRIED" ICE CREAM
Provided by Rachael Ray : Food Network
Categories dessert
Time 5m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Scoop out ice cream into small bowls. Crush corn cereal in your hands (or in a re-sealable plastic bag) and top the ice cream. Sprinkle with cinnamon and drizzle with honey.
FRIED MEXICAN ICE CREAM
Make and share this Fried Mexican Ice Cream recipe from Food.com.
Provided by Ember Davis
Categories Frozen Desserts
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Use vanilla or other flavors if you prefer.
- Scoop out 4 or 5 balls of ice cream, return to freezer.
- Mix cornflake crumbs, cinnamon and sugar.
- Roll frozen ice cream balls in half the 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 450°F
- Place a frozen ice cream ball in fryer basket or on a perforated spoon and lower into the hot oil for 1 minute.
- Immediately remove and place in dessert compote. Drizzle with honey and top with a dollop of whipped cream.
- Continue to fry ice cream balls one at a time. Balls will be crunchy on the outside and just beginning to melt on the inside.
Nutrition Facts : Calories 254, Fat 12.2, SaturatedFat 7, Cholesterol 112.4, Sodium 132.7, Carbohydrate 32.2, Fiber 1.3, Sugar 25.8, Protein 5.7
FRIED MEXICAN ICE CREAM
I could not find a fried recipe here at Zaar. I don't know if I made a mistake in spelling or in looking it up.
Provided by Charlotte J
Categories Frozen Desserts
Time 15m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Scoop out 4 or 5 balls of ice cream. Return to freezer.
- Mix crumbs, cinnamon and sugar.
- Roll frozen ice cream balls in half the 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 degrees.
- Place a frozen ice cream ball in fryer basket or on a perforated spoon and lower into hot oil 1 minute.
- Immediately remove and place on dessert compote.
- Drizzle with honey and top with a dab of whipped cream.
- Continue to fry balls one at a time.
- Balls will be crunchy on the outside and just beginning to melt on the inside.
Nutrition Facts : Calories 184.2, Fat 9.1, SaturatedFat 5.2, Cholesterol 84.3, Sodium 100.1, Carbohydrate 22.6, Fiber 0.9, Sugar 17.7, Protein 4.3
MEXICAN FRIED ICE CREAM
Celebrate Cinco de Mayo all year long! The contrast between the warm crispy shell and the frozen center, with the additional sweetness of the honey, leaves you desiring more and more!
Provided by oilpatchjo
Categories Dessert
Time 16m
Yield 6 ice cream balls, 6 serving(s)
Number Of Ingredients 8
Steps:
- Scoop out 4 to 5 balls of ice cream. Return to freezer.
- Mix corn flake 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°F 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 and top with dollop of whipped cream.
- Continue to fry balls one at a time. Balls will be crunchy on outside and just beginning to melt inside. Makes 5-6 servings.
Nutrition Facts : Calories 512, Fat 46.4, SaturatedFat 10.7, Cholesterol 65.6, Sodium 90.2, Carbohydrate 22.5, Fiber 0.6, Sugar 18.4, Protein 3.4
MEXICAN FRIED ICE CREAM
This will put the fire out, after some spicy food. The kids will love it...and it's fun to make. Prep time does not include freezing time.
Provided by Alan in SW Florida
Categories Frozen Desserts
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place 8 scoops of ice cream on a baking sheet; freeze ice cream balls at least 1 hour or until firm.
- Combine crushed corn flakes and cinnamon in a shallow dish. Roll each ice cream ball in corn flake mixture, coating well. Place coated ice cream balls on baking sheet. Cover and freeze several hours or until very firm.
- Fry ice cream balls in deep hot oil (375 degrees) for 10 to 20 seconds, or until golden brown. Drain on paper towels, and serve immediately with drizzled honey, sweetened whipped cream, and Cinnamon-Sugar Tortillas.
- RECIPE FOR CINNAMON-SUGAR TORTILLAS: Combine sugar and cinnamon, stirring well; set aside. Cut each tortilla into 4 wedges. Heat 1/2-inch of oil in a large skillet to 350 degrees. Fry tortilla wedges, a few at a time, 1 minute or until golden brown. Drain well on paper towels, sprinkle with sugar-cinnamon mixture.
Nutrition Facts : Calories 698.3, Fat 37, SaturatedFat 22.7, Cholesterol 196.9, Sodium 410.2, Carbohydrate 81.5, Fiber 1.9, Sugar 52.5, Protein 10.8
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