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 :
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 ICE CREAM RECIPE
Crunchy on the outside, and smooth and creamy on the inside-fried ice cream is the BEST dessert! It's a flavor bomb in your mouth and such a fun and unique treat idea.
Provided by Lil' Luna
Categories Dessert
Time 4h17m
Number Of Ingredients 8
Steps:
- Scoop the ice cream into 1/2 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 degrees. 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.
Nutrition Facts : Calories 291 kcal, Carbohydrate 37 g, Protein 7 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 52 mg, Sodium 196 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving
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
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
MEXICAN "UN FRIED " ICE CREAM
This Mexican Fried Ice Cream isn't fried at all. It is the way a local restaurant serves their version of the dessert. Yum!
Provided by Susan Lee
Categories Frozen Desserts
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Make large balls of vanilla ice cream.
- Roll in rice krispies.
- Let sit in freezer until very hard.
- Mix cinnamon in honey.
- Pour over ice cream balls.
Nutrition Facts :
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- Scoop the ice cream and shape into a round ball. Place on a baking sheet or plate and put into the freezer for at least 3 hours.
- Crush the corn flakes, sprinkle with cinnamon. Heat the butter in a small skillet over medium heat. Add the corn flakes and saute for about 3 minutes or until the corn flakes are toasted.
- Take the ice cream from the freezer, roll in the cinnamon sugar mixture, then coat with the toasted corn flakes. It's easiest to set the ice cream down and press the crumbs into the ice cream.
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