Ingredients for El Chico Fried Ice Cream
- Vanilla Ice Cream
- Corn Flake Crumbs
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
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How to Make El Chico Fried Ice Cream
- **Prepare the Coating:** In a shallow dish, combine 1 cup crushed cookies (your favorite!), 1/4 cup granulated sugar, and 1 teaspoon ground cinnamon.
- **Soften Ice Cream:** Let your ice cream soften slightly at room temperature for 5 minutes. This makes it easier to roll into balls.
- **Scoop the Ice Cream:** Scoop out 6 equal-sized balls of your favorite ice cream flavor.
- **Coat the Ice Cream:** Roll each ice cream ball in the cookie crumb mixture, pressing gently to ensure it adheres well.
- **First Freeze:** Wrap the coated ice cream balls tightly in aluminum foil and freeze for at least 5 hours, or until completely solid.
- **Heat the Oil:** Heat about 2 inches of vegetable oil in a deep fryer or large, heavy-bottomed pot to 450°F (232°C). Use a candy thermometer to monitor the temperature.
- **Fry to Perfection:** Carefully unwrap each ice cream ball and gently place it into the hot oil. Fry for only 2 seconds per side, or until golden brown. Be cautious as the oil may splatter.
- **Serve Immediately:** Remove the fried ice cream balls with a slotted spoon and place them on a serving dish lined with paper towels to absorb excess oil.
- **Add the Finishing Touches:** Decorate generously with your favorite toppings such as chocolate syrup, whipped cream, and a maraschino cherry.
- **Enjoy!** Serve your El Chico Fried Ice Cream immediately for the best texture and taste.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
150g
Fat
32g
Carbs
14g
