Avoid deep-frying with this quick and easy Mexican Fried Ice Cream. Creamy vanilla ice cream is coated with a buttery, crunchy cornflake shell that contains an undiscovered ingredient to give it more flavor and texture. The caramel syrup, chocolate, whipped cream, and maraschino cherries make the perfect additions to this simple and fun dessert!

I was taught how to create deep-fried ice cream in my first job after high school. I worked as a server in the tiniest Mexican restaurant. I loved my job! Sometimes, the cooks would allow me to help in the afternoon, prepping time, by slapping the hardened balls of ice cream made from cinnamon with the crunch of cinnamon shells and Cornflakes, then placing them back into the freezer until they were ready for dinner time. When the request for fried ice cream was delivered, I watched with fascination as the ice cream balls were immersed in deep-fried frying for around 20 seconds to bake the outside before being covered with caramel sauce or chocolate with whipped cream and an extra cherry.

This simple faux-fried Ice cream tastes just as tasty as the real thing, and you don’t have to spend the time or hassle of heating the oil inside a deep-fryer!

This Ice-cream Fried Recipe’ll enthrall you without any Frying

Prep ahead. They are fantastic to prepare early for a Mexican-themed dinner party or a celebration like Cinco de Mayo.

Wow. Everyone will think you worked hard on these. However, the topping takes only a few minutes to make. The hardest part is squeezing the chunks of ice cream and letting them sit in the freezer until they are hard.

Incredible texture. The chewy, crunchy crisp cornflake shell is delicious when paired together with the creamy ice cream in the middle. It’s an irresistible combination!

What is Fried Ice Cream?

Fried ice cream is an ice-cold round chunk of ice cream coated in a crisp outer coating. It’s then quickly put into hot oil for two seconds before serving with toppings. It’s a delightful frozen dessert embraced by Mexican restaurant chains in the U.S. However, the natural history of fried ice cream can be traced to China.

Easy Fried Ice Cream Ingredients

Here’s a brief review of some crucial ingredients to make this recipe. Specific measurements and complete instructions for this recipe are available on the recipe card that you can print below.

Ice cream Make yourself or use your preferred store-bought varieties. Vanilla Ice Cream is the most popular option, but you can choose any flavor! Our top choice is Kirkland vanilla-flavored ice cream, sold at Costco.

CornflakesRegular older cornflakes provide a lot of crunch and texture. However, any other cereal can be used. Honey Bunch of Oats, Frosted Flakes, or Special K would be excellent choices. If you want an even more potent cinnamon sugar effect, try using Cinnamon Toast Crunch!

Cinnamon, It was a tradition to add an extra sprinkle of cinnamon to our fried ice cream ball at the restaurant where I worked, and it provides a lovely flavor and warmth that pairs well with the corny taste of the cornflakes.

CoconutI am not aware of any other ice cream recipe with a fried texture that calls for coconut shredded; however, I do enjoy the extra chewiness and taste it gives!

SugarYou may leave it out if you are using an unsweetened cereal such as Cinnamon Toast Crunch. However, I’ve found that plain cornflakes require some sugar added to make the coating of the baked ice cream balls more delicious and sweet.

Butter instead of frying whole balls of ice cream, we can achieve the same result when toasting the Cornflake’s coating in butter salted before making them into balls. It imparts a rich, buttery, nutty taste without effort.

Additionally, you will require an oven sheet, a skillet, an ice cream scoop, and a shallow dish to assemble your ice cream ball.

How do you prepare Fried Ice Cream with Corn Flakes?

Then, soften it and scoop. Begin by letting the ice cream melt for a few minutes at the counter so it’s easy to mine unless you have arms the size of the Incredible Hulk. It’s not ideal for making it so delicate that it will melt away, and you’ll need to be capable of scooping it into two 1/2-inch balls without a lot of frustration or straining a muscle in your shoulder or bicep too much.

Freeze. Place the balls of ice cream on a baking sheet covered with parchment paper. Then transfer to the freezer. They will firm to the point that it is solidly frozen, which can take up to 3 hours.

The cornflakes should be crushed. As the ice cream is cooling, destroy the cornflakes using the food processor of your choice (affiliate hyperlink) or in the Ziploc bag fitted with an ice-rolling pin (affiliate link).

Create the cornflake coating. Melt the butter in a large pan on medium heat. Then add the cereal that has been crushed coconut, sugar, and cinnamon. Cook for 2 minutes, stirring often until the cornflakes are crispy and toasty. Be cautious not to burn the coconut or cornflakes. Place them aside until they are completely cool.

Roll the coating in. Once the ice cream balls have cooled, as well as the coating of Cornflake excellent, roll each ball into the layer. You might need to push the layer into the balls to cover them completely. Serve immediately or place them in the freezer and keep them in the freezer until they are ready for serving. If you are doubling or tripling the recipe, I’ll continue to work only with six balls at a time to ensure that the remaining ice cream won’t get soft excessively while making the initial batch of ice cream.

Serve and top. When you are ready to serve, put an Ice cream ball on each plate and drizzle it with caramel sauce and chocolate. Add a splash of whip cream and a maraschino cherry. Then, enjoy!

Can they be deep-fried?

Absolutely! If you’re ready to go the extra mile, you could make a couple of inches of peanut oil to 365 degrees in an oven or deep fryer. When the oil is heated, gently lower each ice cream ball into the oil for around 20 seconds and then take them out using a slotted spoon made of wire. Serve with a spoon.

Is fried ice cream made of fried food?

Actual, ice cream that has been fried is deep-fried with hot oil but just long enough to melt the coating on the outside. The ice cream balls coated with a coating are frozen very hard so that the fried center remains still hard after frying the outer layer for about 20-30 minutes. This easy-to-fry ice cream does not require the use of deep fryers, and that’s why it’s a fake version.

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