Mexican Fried Ice Cream Dessert Food

THE ORIGINAL CHI-CHI'S MEXICAN FRIED ICE CREAM

The Original Chi-Chi's Mexican Fried Ice Cream image

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

Ingredients

1 (6 inch) flour tortillas
1/4 cup granulated sugar
4 teaspoons cinnamon
4 ounces French vanilla ice cream (by weight)
1/4 cup kellogg's corn flake crumbs
canned whipped cream
1 maraschino cherry
1 ounce honey

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

Mexican Fried Ice Cream image

"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

Ingredients

1/2 gallon French vanilla ice cream, softened
3 cups crushed cornflakes
4 teaspoons ground cinnamon
Oil for deep-fat frying
Honey and whipped topping, optional

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

Mexican

Provided by Rachael Ray : Food Network

Categories dessert

Time 5m

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 pint coffee or vanilla ice cream, softened in microwave on defrost 30 seconds
2 cups flaky corn cereal (recommended: Corn Flakes)
2 teaspoons ground cinnamon
Honey, for drizzling

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 DESSERT

Fried Ice Cream Dessert image

Fried Ice Cream dessert for a party! This is a very easy dessert to make and it tastes JUST like fried ice cream from your favorite Mexican restaurant! Coconut is optional in my opinion and it still tastes amazing!

Provided by Marc R.

Categories Dessert

Time 4h30m

Yield 15 , 15 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1/2 cup sliced almonds
1 cup crushed Cinnamon Toast Crunch cereal
1/2 cup shredded coconut
1/2 cup packed brown sugar
1 1/2 quarts vanilla ice cream
1 teaspoon ground cinnamon
honey
caramel ice cream topping
chocolate syrup

Steps:

Heat oven to 375 degrees F.
In a 10 inch skillet, melt butter over medium heat. Add almonds; cook and stir 3 minutes.
Stir in crushed cereal, coconut and brown sugar. Mix well.
Press mixture into the bottom of an ungreased 9x13 inch pan or baking dish. Bake 8 minutes. Let cool and place in freezer for 30 minutes.
While pan is cooling, remove ice cream from freezer and allow to soften in a large bowl.
Sprinkle cinnamon over softened ice cream and mix well. Spread over cooled crust, cover and freeze for about 4 hours.
Cut into 5 rows by 3 rows and serve with honey, caramel and/or chocolate sauce drizzled over top!

Nutrition Facts : Calories 195.7, Fat 10.2, SaturatedFat 5.7, Cholesterol 27.3, Sodium 85.3, Carbohydrate 24.1, Fiber 1.1, Sugar 20.7, Protein 2.8

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