Deep Fried Ice Cream Recipe
It’s best to make this dessert the day before you serve it, because, for best results, it requires a lot of chilling time.
To make this fried Mexican dessert, you can use store-bought or homemade ice cream. Homemade ice cream tends to work a little better, because it freezes harder than store-bought ice cream.
2 cups crushed corn flakes
1 1/2 tbsp sugar
3 1/2 tsp cinnamon
1 tsp water
- Whipped Cream
- Maraschino Cherries
- Chocolate Syrup
- 8 inch tortillas (1 per person)
- Sugar cubes
- Alcohol based extract (ex. orange extract)
Make or buy ice cream.
Using an ice cream scoop (and your hands if necessary), form ice cream into 3 – 4 inch balls.
Place immediately into the freezer.
Freeze covered for at least 2 hours.
Mix corn flakes, sugar, and cinnamon.
Place 1/2 this mixture in 1 shallow dish and 1/2 in another shallow dish.
In a small bowl, beat eggs and water together.
Roll a frozen ice cream ball in the corn flake mixture. Cover completely, pressing the coating into the ice cream.
Roll the coated ice cream ball in the beaten egg, covering completely.
Roll the ice cream ball in the second dish of corn flakes, covering completely.
Place coated ball immediately in the freezer.
Repeat for all balls.
Freeze for at least 4 hours.
Helpful Hint: It’s important to cover the balls completely. The coating protects the balls from the hot frying oil and gives the dessert the fried taste and crunchy-ness!
In a small saucepan, heat 6 – 7 inches of oil to 375 degrees.
Using tongs, gently drop ice cream ball into hot oil.
Fry for 20-30 seconds.
Place fried ice cream on serving dish. Serve immediately.
Fried ice cream is commonly decorated and served with honey, whipped cream, maraschino cherries, or chocolate syrup.
- Tortilla Dish
Before frying the ice cream balls, fry tortilla dishes in the hot oil.
Simply, place tortilla in hot oil and push tortilla down in the center with a ladle to create the bowl shape.
Fry until crisp.
Remove from oil, placing on a paper towel.
Sprinkle inside of bowl with sugar and cinnamon.
Pour alcohol based extract over sugar cubes (or use a dropper).
Soak sugar cubes in extract for 15 minutes.
Press a soaked sugar cube into prepared ice cream, just before serving.
Ignite to serve.
Helpful Hint: If the sugar cube doesn’t ignite, you’ve used too little extract. If the sugar cube falls apart, you’ve used too much.