Fried Ice Cream Recipe – Mexican Special
Fried Ice Cream is a delicious and fun dessert that combines the best of both worlds: cold, creamy ice cream wrapped in a crispy, warm coating. The ice cream is quickly frozen into balls, coated with a crunchy mixture of cornflakes or breadcrumbs, and then deep-fried for just a few seconds to create a golden, crispy outer layer while keeping the ice cream inside perfectly cold and creamy. It’s a unique treat often served with a drizzle of honey, chocolate, or caramel sauce, making it an irresistible indulgence.
- Prep Time15 min
- Cook Time10 min
- Perform Time4 hr
- Total Time4 hr 25 min
Fried Ice Cream Recipe Ingredients:
- 4 scoops Vanilla ice cream (or any flavor you like)
- 1 cup Cornflakes (crushed) or bread crumbs
- 1/2 teaspoon Cinnamon (optional)
- 1/2 cup Flour
- 1 Egg
- 1 tablespoon Milk
- Oil for frying
- Honey or chocolate sauce for drizzling (optional)
Form ice cream balls:
Scoop the vanilla ice cream into balls (about the size of a golf ball).
Place them on a tray and freeze for at least 2 hours, or until they are very firm..
Prepare coating:
In a bowl, mix the crushed cornflakes (or breadcrumbs) with cinnamon if using. Set aside.
Make batter:
In a separate bowl, whisk together the flour, egg, and milk to make a smooth batter.
Coat the ice cream:
Dip each frozen ice cream ball into the batter, covering it completely.
Then roll it in the crushed cornflakes mixture until fully coated.
Freeze again:
Place the coated ice cream balls back in the freezer for at least 1-2 hours to harden.
Fry the ice cream:
Heat oil in a deep pan or fryer over medium heat. Once hot, carefully drop the coated ice cream balls into the oil.
Fry for 10-15 seconds, just until the outside is golden and crispy. Don’t fry too long, or the ice cream will melt.
Serve:
Remove from the oil and place on a plate.
Drizzle with honey or chocolate sauce if desired, and serve immediately
Recipe Notes:
Make sure the ice cream balls are very firm before frying; this helps prevent them from melting too quickly.
You can use crushed nuts or shredded coconut for a different coating.
Fry in small batches to ensure the oil temperature stays hot.
