Mexican Fried Ice Cream
Ingredients:
1 pint vanilla ice cream (scoop into 4-6 balls)
2 cups crushed cornflakes cereal
1 tsp ground cinnamon
1/4 cup sugar
2 eggs
1/2 tsp vanilla extract
Oil for frying (vegetable or canola)
Whipped cream (for topping)
Chocolate syrup (optional)
Honey (optional)
Maraschino cherries (optional)
Directions:
Prepare the Ice Cream Balls:
Scoop ice cream into 4-6 medium-sized balls and place them on a baking sheet lined with parchment paper.
Freeze the ice cream balls for at least 1-2 hours or until they are firm.
Make the Cornflake Coating:
In a bowl, mix the crushed cornflakes, sugar, and cinnamon. Set aside.
Coat the Ice Cream:
In a separate bowl, beat the eggs and vanilla extract together.
Take each frozen ice cream ball and dip it into the egg mixture, making sure to coat the entire surface.
Roll the ice cream ball immediately in the crushed cornflake mixture, pressing down lightly to ensure the coating sticks.
For extra crunch, repeat the process by dipping the coated ice cream ball back into the egg mixture and again into the cornflakes.
Once all balls are coated, place them back in the freezer for another 1-2 hours, or until very firm.
Fry the Ice Cream Balls:
Heat about 3 inches of oil in a deep pot or fryer to 375°F (190°C).
Working quickly, carefully fry each ice cream ball for about 10-15 seconds until golden brown. Use a slotted spoon to remove the balls from the oil and place them on a paper towel to drain any excess oil.
Serve:
Serve the fried ice cream immediately, topped with whipped cream, chocolate syrup, honey, and a cherry if desired.
Prep Time: 10 minutes (plus freezing time) | Cook Time: 5 minutes | Total Time: 15 minutes (excluding freezing)
Servings: 4-6