Ingredients for Tsr Version Of Chi Chi's Mexican Fried Ice Cream By Todd Wilbur
- Vegetable Oil
- Flour Tortillas
- Ground Cinnamon
- 1/4 cup granulated sugar
- Corn Flake Crumbs
- Vanilla Ice Cream
- Whipped Cream
- Maraschino Cherries
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How to Make Tsr Version Of Chi Chi's Mexican Fried Ice Cream By Todd Wilbur
- In a medium bowl, whisk together the sugar, cinnamon, and nutmeg.
- In a separate shallow dish, crush the tortilla chips into fine crumbs. You should aim for about 1 1/2 cups of crumbs.
- Line a baking sheet with parchment paper.
- Remove the ice cream from the freezer about 10 minutes before you plan to serve it, allowing it to soften slightly. This will help the coating adhere better.
- Scoop the ice cream into 12 equal-sized balls (about 1/4 cup each).
- Roll each ice cream ball in the cinnamon-sugar mixture, ensuring it’s evenly coated.
- Then, carefully roll each cinnamon-sugar coated ice cream ball in the crushed tortilla chip crumbs, pressing gently to ensure the crumbs adhere.
- Place the coated ice cream balls onto the prepared baking sheet.
- Freeze for at least 30 minutes to allow the coating to set.
- Before serving, drizzle with chocolate sauce, honey, or your favorite topping. Garnish with chopped nuts, if desired.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
117g
Fat
60g
Carbs
16g
