Description
Mexican fried ice cream delivers a crispy carnival delight that dances between hot and cold sensations. Crunchy golden exterior gives way to creamy vanilla center, inviting you to savor this playful dessert that celebrates sweet Mexican culinary traditions.
Ingredients
Scale
main ingredients:
- 2 scoops vanilla ice cream
- 1 cup corn flakes
- 1/4 cup cinnamon
supplementary ingredients:
- 2 tbsp honey
- 1 tbsp butter
coating and garnish:
- 1/4 cup vegetable oil
- 1 tbsp chocolate sauce
- 1 tbsp caramel sauce
- 2 tbsp whipped cream
Instructions
- Shape frozen vanilla ice cream into compact, tight spheres using your hands, working quickly to prevent melting. Immediately return balls to freezer for 2 hours to ensure firm structure.
- Crush corn flakes into fine, uniform crumbs, then mix thoroughly with ground cinnamon to create a fragrant, textured coating mixture.
- Remove ice cream spheres from freezer and roll each ball meticulously through the cinnamon-corn flake mixture, ensuring complete and even coverage.
- Place coated ice cream balls back into freezer for an additional 30 minutes to solidify the crust and prevent premature melting.
- Heat vegetable oil in a deep skillet to 375°F, maintaining a consistent temperature for optimal frying results.
- Carefully lower each coated ice cream sphere into hot oil, frying for precisely 10-15 seconds until exterior turns golden brown and crispy.
- Immediately remove fried ice cream using a slotted spoon, allowing excess oil to drain completely.
- Drizzle warm honey over the hot, crispy spheres to enhance sweetness and create a glossy finish.
- Plate the fried ice cream and generously top with chocolate and caramel sauces, creating an artistic zigzag pattern.
- Finish by crowning each dessert with a delicate dollop of whipped cream and serve immediately while still warm and crisp.
Notes
- Quickly form ice cream balls using cold hands to prevent rapid melting, ensuring a compact and sturdy shape before freezing.
- Select corn flakes with consistent texture for even coating, guaranteeing a uniform and crispy exterior when fried.
- Keep oil temperature precisely at 375°F for perfect golden-brown crust without compromising the ice cream’s internal temperature.
- Consider alternative coating options like crushed graham crackers or toasted coconut for diverse flavor profiles and dietary adaptations.
- Prep Time: 2 hours 30 minutes
- Cook Time: 10-15 seconds
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2
- Calories: 560
- Sugar: 42g
- Sodium: 210mg
- Fat: 34g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg