Copycat El Torito Deep Fried Ice Cream Recipe

Name: Copycat El Torito Deep Fried Ice Cream
Prep time: 60 min
Cook time: 135 min
Total time: 195 min
Yield: Serves 1 or more
Ingredients: Chocolate Chip Ice Cream; Four Grain Cereal; 1/4 cup granulated sugar; Ground Cinnamon; 2 large eggs; 2 tablespoons water; Flour Tortillas; Vegetable oil, for frying; 1 teaspoon ground cinnamon; Whipped cream, for serving; Maraschino Cherries

Craving the legendary El Torito deep-fried ice cream? This copycat recipe delivers the same crispy, crunchy, and incredibly delicious experience! Forget your average sundae – this is a show-stopping dessert that's fun to make and even more fun to eat. Prepare to impress your friends and family with this unforgettable treat!

Prep Time 60 mins

Cook Time 135 mins

Calories 161.5 kcal

Protein 11g

Rating 4.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Copycat El Torito Deep Fried Ice Cream

Chocolate Chip Ice Cream
Four Grain Cereal
1/4 cup granulated sugar
Ground Cinnamon
2 large eggs
2 tablespoons water
Flour Tortillas
Vegetable oil, for frying
1 teaspoon ground cinnamon
Whipped cream, for serving
Maraschino Cherries

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How to Make Copycat El Torito Deep Fried Ice Cream

Form 1 pint of ice cream into 4 equal-sized balls.
Place ice cream balls on a baking sheet lined with parchment paper and freeze solid for at least 2 hours.
In a medium bowl, combine 1 cup crushed cornflakes cereal, 1/4 cup granulated sugar, and 1 teaspoon ground cinnamon.
Divide the cereal mixture equally between two shallow pie plates.
In a separate shallow dish, whisk together 2 large eggs and 2 tablespoons of water.
Roll each frozen ice cream ball in the cereal mixture, pressing gently to adhere.
Dip the coated ice cream ball in the egg wash, ensuring it's fully covered.
Roll the egg-washed ice cream ball back into the cereal mixture, pressing again to create a thick, even coating.
Freeze the coated ice cream balls for 4-6 hours, or until solid.
Carefully cut a small curved slice from two opposite sides of each 6-inch flour tortilla to create an hourglass shape. One end will form the base of the ice cream basket; the other will be the decorative fan.
Heat about 2 inches of vegetable oil in a wok or deep fryer to 350°F (175°C).
Using two ladles (or large spoons of different sizes), carefully shape each tortilla into a basket. Place the base end in the larger ladle, supporting the upper fan with the handle of the larger ladle.
Deep-fry the tortilla baskets until golden brown and crispy (about 1-2 minutes per side).
Remove the tortilla baskets from the oil and drain on paper towels. Sprinkle with cinnamon sugar.
Deep-fry each frozen, coated ice cream ball for 30-45 seconds, or until golden brown.
Place each fried tortilla basket in a stemmed glass, with the fan part standing vertically.
Carefully place a fried ice cream ball in the base of the tortilla basket.
Top with a dollop of whipped cream and a maraschino cherry.