Ingredients for Fried Mexican Ice Cream
- 1/2 gallon vanilla ice cream
- 3 cups crushed corn flakes
- 1 teaspoon ground cinnamon
- 1/2 cup sugar
- 2 egg whites, beaten
- 1/2 cup oil
- honey, for drizzling (optional)
- whipped cream, for serving (optional)
- cherries, for garnish (optional)
- chocolate sauce, for serving (optional)
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How to Make Fried Mexican Ice Cream
- Scoop out 4-5 (1/2 cup) balls of your favorite ice cream flavor.
- Place the ice cream balls on a parchment-lined baking sheet and return to the freezer for at least 30 minutes to firm up.
- In a shallow dish, combine 1/2 cup panko bread crumbs, 1 teaspoon ground cinnamon, and 1/4 cup granulated sugar. Mix well.
- Roll each frozen ice cream ball in half of the crumb mixture, ensuring it's fully coated. Place back on the baking sheet and freeze for another 15 minutes.
- In a separate shallow dish, lightly beat 1 large egg. Dip each crumb-coated ice cream ball into the egg, allowing excess to drip off.
- Roll the egg-dipped ice cream balls in the remaining crumb mixture, pressing gently to adhere.
- Return the ice cream balls to the freezer until solid (at least 30 minutes).
- Heat about 2 inches of vegetable oil in a deep fryer or large saucepan to 350°F (175°C).
- Carefully place one frozen ice cream ball at a time into the hot oil using a slotted spoon or deep-fry basket. Fry for about 1 minute, or until golden brown and crispy.
- Immediately remove the fried ice cream ball and place it on a wire rack or paper towel-lined plate to drain excess oil.
- Repeat with the remaining ice cream balls, frying one at a time.
- Serve immediately. Drizzle with honey, top with a dollop of whipped cream, and garnish with a sprinkle of cinnamon, if desired.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
70g
Fat
26g
Carbs
7g
