Oh my goodness, let me tell you about *Mexican fried ice cream*! This dessert is like a party for your taste buds, combining the creamy, dreamy goodness of ice cream with a crunchy, crispy coating that makes every bite absolute bliss. I remember the first time I tried it at this little Mexican restaurant down the road. The moment I took a bite, my eyes widened with delight! The warm, crispy exterior contrasted perfectly with the cold ice cream inside—it was magic! Trust me, once you try making it at home, you’ll want to whip it up again and again!
Ingredients List
Here’s what you’ll need to create your own delicious *Mexican fried ice cream*! Make sure to gather these ingredients beforehand for a smooth cooking experience.
- 2 cups vanilla ice cream (make sure it’s firm for easier handling)
- 1 cup cornflakes, crushed (this gives that amazing crunch)
- 1/2 cup shredded coconut (adds a tropical twist)
- 1/2 teaspoon cinnamon (for that warm, cozy flavor)
- 1/2 cup all-purpose flour (to help the coating stick)
- 1 egg (beaten)
- 1/4 cup milk (to mix with the egg)
- Vegetable oil for frying (enough to fill your pan about 2 inches deep)
- Chocolate sauce for drizzling (because who doesn’t love chocolate?)
- Whipped cream for topping (a must for that extra indulgence!)
Trust me, having everything prepped and ready makes the frying process so much easier and more fun!
How to Prepare *Mexican Fried Ice Cream*
Alright, let’s get into the fun part—making your very own *Mexican fried ice cream*! It sounds a bit tricky, but I promise it’s easier than it seems. Just follow these steps, and you’ll be amazed at how deliciously satisfying this treat can be!
Prepare the Ice Cream Balls
First things first, scoop out 2 cups of vanilla ice cream and shape them into balls, about the size of a golf ball. The key here is to really pack them tightly! Once you’ve got your ice cream balls, pop them in the freezer for at least 4 hours. This step is crucial—if they’re not firm enough, they’ll melt when you fry them!
Create the Coating Mixture
While your ice cream is firming up, it’s time to make that crispy coating! In a large mixing bowl, combine 1 cup of crushed cornflakes, 1/2 cup of shredded coconut, and 1/2 teaspoon of cinnamon. Mix them together well so the flavors blend, and set this bowl aside for the next step.
Breading Process
Now, let’s get those ice cream balls dressed! Start by dipping each frozen ball into 1/2 cup of all-purpose flour, coating it lightly. Next, dip it into a mixture of 1 beaten egg and 1/4 cup of milk. Finally, roll it in that crunchy cornflake mixture, pressing gently to help it stick. Make sure each ball is well-coated for that perfect crunch!
Frying the Ice Cream Balls
Heat up your vegetable oil in a deep pan until it reaches 350°F (175°C). I love using a thermometer for this—getting the right temp is key! Fry each coated ice cream ball for about 30 seconds or until they’re golden brown. Don’t overcrowd the pan; fry in small batches to keep the temperature steady!
Serving Suggestions
Once fried, carefully remove the ice cream balls and let them drain on paper towels. Serve them immediately, drizzled with chocolate sauce and topped with a fluffy dollop of whipped cream. Trust me, the contrast of warm and cold is a game changer, and you’ll want to dive right in!
Tips for Success
To make sure your *Mexican fried ice cream* turns out perfectly, here are some tried-and-true tips! First, keep an eye on the oil temperature—if it’s too hot, the coating will burn before the ice cream has a chance to fry, and if it’s too cool, the balls will absorb too much oil. I recommend using a thermometer to keep it around 350°F (175°C). Also, when you fry, don’t overcrowd the pan; this helps maintain that perfect heat. Lastly, handle the fried ice cream balls gently when serving—sneaky little things can be fragile, so treat them with care for the ultimate dessert experience!
Nutritional Information
Here’s a quick look at the estimated nutritional data for one serving of *Mexican fried ice cream*! Each delightful ball contains about 250 calories, 15g of fat, 3g of protein, 30g of carbohydrates, and 20g of sugar. Keep in mind, these values are estimates and can vary based on ingredients and portion sizes!
FAQ Section
Can I use different flavors of ice cream?
Absolutely! While vanilla is traditional, feel free to experiment with chocolate, strawberry, or even mint. Each flavor will give a unique spin to your *Mexican fried ice cream*!
What can I substitute for cornflakes?
If you don’t have cornflakes on hand, crushed graham crackers or even crushed pretzels work great for that crispy coating. Just make sure they’re finely crushed!
Can I make this dessert ahead of time?
Yes! You can prepare the ice cream balls and bread them ahead of time, just keep them frozen until you’re ready to fry them.
Is there a way to make this gluten-free?
You can definitely make *Mexican fried ice cream* gluten-free by using gluten-free flour and cornflakes. Just check the labels to be sure!
How do I store leftovers?
If you happen to have any leftovers (which is rare!), store them in an airtight container in the freezer. Just remember that they’re best enjoyed fresh!
Why You’ll Love This Recipe
- It’s a fun and interactive dessert that brings excitement to any gathering!
- Deliciously contrasts the warm, crispy coating with cold, creamy ice cream.
- Easy to prepare with simple ingredients you probably already have at home.
- Perfect for impressing friends and family with your culinary skills!
- Customizable—experiment with different ice cream flavors and toppings!
Storage & Reheating Instructions
If you happen to have any *Mexican fried ice cream* leftovers (which is a rarity, trust me!), store them in an airtight container in the freezer. Just make sure they’re tightly wrapped to prevent freezer burn. When you’re ready to enjoy them again, reheating isn’t really an option since they’re best served fresh. Instead, just let them sit at room temperature for a few minutes to soften slightly before diving back in for that perfect crispy, creamy experience!
Mexican fried ice cream: 7 Steps to Pure Bliss
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 4 hours 25 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
Description
Mexican fried ice cream is a delicious dessert that combines the creaminess of ice cream with a crispy coating.
Ingredients
- 2 cups vanilla ice cream
- 1 cup cornflakes, crushed
- 1/2 cup shredded coconut
- 1/2 teaspoon cinnamon
- 1/2 cup all-purpose flour
- 1 egg
- 1/4 cup milk
- Vegetable oil for frying
- Chocolate sauce for drizzling
- Whipped cream for topping
Instructions
- Shape the ice cream into balls and freeze for at least 4 hours.
- In a bowl, mix crushed cornflakes, coconut, and cinnamon.
- In another bowl, beat the egg and mix with milk.
- Dip each ice cream ball in flour, then egg mixture, and finally in the cornflake mixture.
- Heat oil in a deep pan to 350°F (175°C).
- Fry the coated ice cream balls until golden brown, about 30 seconds.
- Remove and drain on paper towels.
- Serve immediately topped with chocolate sauce and whipped cream.
Notes
- Ensure ice cream is very firm before frying.
- Fry in small batches to maintain oil temperature.
- Serve immediately for best texture.
Nutrition
- Serving Size: 1 ball
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: fried ice cream, dessert, Mexican dessert