Mexican Fried Ice Cream
Ingredients:
For the Coating:
4 scoops vanilla ice cream (or your favorite flavor)
1 cup cornflakes cereal (crushed into fine crumbs)
½ cup crushed graham crackers
¼ cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
Pinch of salt
Optional: ¼ teaspoon chili powder (for a spicy kick)
For Frying:
1 large egg (beaten)
Vegetable oil (for frying)
For Serving:
Honey or chocolate syrup (for drizzling)
Whipped cream
Fresh fruit (like sliced strawberries or mango)
Sprinkles or chopped nuts
Directions:
Scoop ice cream into balls and place them on a baking sheet lined with parchment paper. Freeze for at least 2 hours, or until firm.
In a bowl, mix crushed cornflakes, crushed graham crackers, flour, sugar, cinnamon, salt, and chili powder (if using).
In a separate bowl, beat the egg.
Roll each frozen ice cream ball in the flour mixture, then dip into the beaten egg, and coat again with the flour mixture, pressing firmly to adhere.
Place coated ice cream balls back into the freezer for at least 1 hour to firm up.
Heat vegetable oil in a deep fryer or a heavy saucepan to 375°F (190°C).
Fry each coated ice cream ball for 10-15 seconds until golden brown. Remove with a slotted spoon and drain on a paper towel.
Serve immediately, drizzled with honey or chocolate syrup, and topped with whipped cream, fresh fruit, and sprinkles or nuts.
4 servings
Tips:
Make sure the ice cream is frozen solid before frying to prevent melting.
Double-coating ensures extra crunch and helps keep the ice cream intact while frying.
Mexican Fried Ice Cream
