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Mexican Fried Ice Cream

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This delightful dessert combines the creamy richness of ice cream with a crispy, cinnamon-sugar coating, offering a satisfying contrast of textures and flavors.

Ingredients

Scale
  • For the Ice Cream Balls:
    • 4 large scoops of vanilla ice cream
    • 2 tablespoons granulated sugar
    • ½ teaspoon ground cinnamon
  • For the Coating:
    • 2 cups corn flakes, crushed
    • 1 teaspoon ground cinnamon
    • 2 tablespoons unsalted butter, melted
  • For Topping:
    • Whipped cream
    • Hot fudge sauce
    • Maraschino cherries

Instructions

  • Prepare the Ice Cream Balls:
    • Scoop the ice cream into 4 large balls and place them on a parchment-lined baking sheet.
    • Freeze the ice cream balls for at least 3 hours or until firm.
  • Prepare the Coating:
    • In a large skillet over medium heat, melt the butter.
    • Add the crushed corn flakes and cinnamon to the skillet, stirring to coat evenly.
    • Cook for about 3 minutes until the corn flakes are toasted and fragrant.
    • Remove from heat and let the mixture cool to room temperature.
  • Assemble the Dessert:
    • In a small bowl, mix the granulated sugar and ground cinnamon.
    • Remove the ice cream balls from the freezer.
    • Roll each ball in the cinnamon-sugar mixture, then in the toasted corn flake mixture, pressing gently to adhere.
  • Serve:
    • Place the coated ice cream balls on serving plates.
    • Top with whipped cream, a drizzle of hot fudge sauce, and a maraschino cherry.
    • Serve immediately and enjoy!

Notes

  • Flavor Variations: While vanilla ice cream is traditional, you can experiment with other flavors like chocolate or strawberry.
  • Make-Ahead: The ice cream balls can be prepared and coated in advance. Store them in the freezer until ready to serve.
  • Alternative Coatings: For a different texture, consider using crushed graham crackers or cinnamon toast cereal instead of corn flakes.

Find it online: https://recipe.ukfinda.com/mexican-fried-ice-cream/