MEXICAN FRIED ICE CREAM
This will put the fire out, after some spicy food. The kids will love it...and it's fun to make. Prep time does not include freezing time.
Provided by Alan in SW Florida
Categories Frozen Desserts
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place 8 scoops of ice cream on a baking sheet; freeze ice cream balls at least 1 hour or until firm.
- Combine crushed corn flakes and cinnamon in a shallow dish. Roll each ice cream ball in corn flake mixture, coating well. Place coated ice cream balls on baking sheet. Cover and freeze several hours or until very firm.
- Fry ice cream balls in deep hot oil (375 degrees) for 10 to 20 seconds, or until golden brown. Drain on paper towels, and serve immediately with drizzled honey, sweetened whipped cream, and Cinnamon-Sugar Tortillas.
- RECIPE FOR CINNAMON-SUGAR TORTILLAS: Combine sugar and cinnamon, stirring well; set aside. Cut each tortilla into 4 wedges. Heat 1/2-inch of oil in a large skillet to 350 degrees. Fry tortilla wedges, a few at a time, 1 minute or until golden brown. Drain well on paper towels, sprinkle with sugar-cinnamon mixture.
Nutrition Facts : Calories 698.3, Fat 37, SaturatedFat 22.7, Cholesterol 196.9, Sodium 410.2, Carbohydrate 81.5, Fiber 1.9, Sugar 52.5, Protein 10.8
MEXICAN FRIED ICE CREAM
"Fried ice cream is one of my favorite desserts to order from Mexican restaurants," says Mandy Wright of Springville, Utah. "When my sister and I found this recipe for preparing it at home, we knew it would be an impressive way to end a meal."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 9 servings.
Number Of Ingredients 5
Steps:
- Place nine 3-in. scoops of ice cream on a baking sheet. Freeze for 1 hour or until firm. , In a shallow bowl, combine cornflake crumbs and cinnamon. Roll ice cream balls in crumb mixture. Place on baking sheet; freeze overnight. Wrap each scoop separately in plastic wrap; transfer to a freezer bag. May be frozen for up to 2 months., In an electric skillet or deep-fat fryer, heat oil to 375°. Unwrap ice cream; fry one scoop at a time for 8-10 seconds. Place in chilled bowls; serve immediately. Top with honey and whipped topping if desired.
Nutrition Facts :
MEXICAN "FRIED" ICE CREAM
Provided by Rachael Ray : Food Network
Categories dessert
Time 5m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Scoop out ice cream into small bowls. Crush corn cereal in your hands (or in a re-sealable plastic bag) and top the ice cream. Sprinkle with cinnamon and drizzle with honey.
MEXICAN FRIED ICE CREAM
Celebrate Cinco de Mayo all year long! The contrast between the warm crispy shell and the frozen center, with the additional sweetness of the honey, leaves you desiring more and more!
Provided by oilpatchjo
Categories Dessert
Time 16m
Yield 6 ice cream balls, 6 serving(s)
Number Of Ingredients 8
Steps:
- Scoop out 4 to 5 balls of ice cream. Return to freezer.
- Mix corn flake crumbs, cinnamon and sugar.
- Roll frozen ice cream balls in half of crumb mixture and freeze again.
- Beat egg and dip coated balls in egg, then roll again in remaining crumbs. Freeze until ready to use. (For thicker coating, repeat dipping in egg and rolling in crumbs. )
- When ready to serve, heat oil to 350°F Place 1 frozen ice cream ball in fryer basket or on perforated spoon and lower into hot oil 1 minute. Immediately remove and place in dessert dish.
- Drizzle with honey and top with dollop of whipped cream.
- Continue to fry balls one at a time. Balls will be crunchy on outside and just beginning to melt inside. Makes 5-6 servings.
Nutrition Facts : Calories 512, Fat 46.4, SaturatedFat 10.7, Cholesterol 65.6, Sodium 90.2, Carbohydrate 22.5, Fiber 0.6, Sugar 18.4, Protein 3.4
MEXICAN DEEP FRIED ICE CREAM
I always get the deep fried ice cream at our local restraunt, but Gordo won't share the recipe with me, but I think this one is better...but don't tell Gordo! I found this online I'm not sure where but I have the blurb from where it originated...appeared in the Milwaukee Journal Sentinel on Oct. 6, 1999. I do recommend that you do everything that's needed the day before according to the recipe.
Provided by bmxmama
Categories Frozen Desserts
Time P1DT40m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Start this dish one day before serving it.
- To make ice cream balls, put cornflakes in shallow dish.
- Form about 12 ice cream balls with your hands, using 4 to 5 ounces of ice cream.
- Each ice cream ball should be about the size of a baseball.
- Roll balls in cornflakes until thoroughly coated.
- This will provide insulation from the heat. Insert 1 cinnamon stick into each ice cream ball, then place on cookie sheet.
- Cover tightly with plastic wrap and freeze overnight.
- Ice cream must be rock hard in order to prepare this dish.
- Open beer and let sit out overnight to become flat.
- On the second day, make batter.
- Mix flour and sugar in large bowl. In another bowl, combine egg yolks with 1/4 cup oil and 3 cups flattened beer.
- Mix well.
- In another bowl, beat egg whites until stiff peaks form.
- This is best to do in copper bowl.
- Combine beer and flour mixtures; mix until thick dough is formed.
- Fold in egg whites.
- Batter should be thick, but if it is elastic dribble more flat beer into it and mix until desired consistency is achieved.
- If batter is too thin, it won't stay on the ice cream ball.
- Batter is good for three days, but may separate.
- If it separates prior to use, whisk to desired consistency.
- To prepare, put 6 inches of oil in deep fry pan or large pot and heat to 375 degrees. Gently coat ice cream ball with batter, being careful not to pull cinnamon stick out of ball.
- When balls are coated, gently drop into oil, one at a time, being careful not to let balls stick to sides of pan or frying basket. Submerge balls completely by holding onto cinnamon stick.
- Balls are done when golden brown, about 1 to 11/2 minutes.
- As ice cream balls are fried, set each aside to drain on multiple thickness of paper towels until all are done.
- Before serving, pour honey over top of each ball, then sprinkle with cinnamon sugar and pipe whipped cream around the base.
- Serve immediately with tortilla chips.
- Makes 12 servings.
Nutrition Facts : Calories 738.6, Fat 29.2, SaturatedFat 14.6, Cholesterol 224.2, Sodium 252.1, Carbohydrate 99.7, Fiber 3, Sugar 45.5, Protein 17.3
MEXICAN "UN FRIED " ICE CREAM
This Mexican Fried Ice Cream isn't fried at all. It is the way a local restaurant serves their version of the dessert. Yum!
Provided by Susan Lee
Categories Frozen Desserts
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Make large balls of vanilla ice cream.
- Roll in rice krispies.
- Let sit in freezer until very hard.
- Mix cinnamon in honey.
- Pour over ice cream balls.
Nutrition Facts :
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- Scoop the ice cream and shape into a round ball. Place on a baking sheet or plate and put into the freezer for at least 3 hours.
- Crush the corn flakes, sprinkle with cinnamon. Heat the butter in a small skillet over medium heat. Add the corn flakes and saute for about 3 minutes or until the corn flakes are toasted.
- Take the ice cream from the freezer, roll in the cinnamon sugar mixture, then coat with the toasted corn flakes. It's easiest to set the ice cream down and press the crumbs into the ice cream.
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