Mexican Fried Ice Cream Recipe

This Mexican fried ice cream recipe reminds me of family dinners when I was young. It takes a little planning ahead (at least 5 hours before you want to eat it), but the results are great.

What makes Mexican fried ice cream Mexican is the use of cookie crumbs, nuts or cornflakes for the shell that surrounds the ice cream, as well as the frequent use of cinnamon and even a little chili.

If you want to use homemade vanilla ice cream for this, (and who wouldn’t, right?) you’ll have to make that first and let it freeze overnight.

1 quart vanilla ice cream
1 tsp of cinnamon
1/8 to ¼ tsp chili powder (optional)
1 C cornflakes – crushed
1 C chopped nuts (almonds, walnuts, or hazelnuts) or cookie crumbs
2 T sugar
1 egg
2 egg whites

Oil for deep frying

Here’s what you do:

1. Form the ice cream into several large balls (one for each person).
   
   
2. Place the ice cream balls on a tray and freeze for several hours.
   
   
3. Mix the crushed cornflakes with the walnuts or cookie crumbs in a shallow container.
   
   
4. Add the cinnamon and mix.
   
   
5. Beat the eggs with 2 Tbsp of sugar in another shallow container.
   
   
6. Roll each ice cream ball in the egg mixture, then in cornflake mixture.
   
   
7. Place balls on tray and freeze for several hours.
   
   
8. Heat oil in deep fryer until it reaches 205 C (400 F).
   
   
9. Lower each ball into the oil and fry until golden, about 45 seconds.
   
   
10. Serve immediately, drizzled with chocolate syrup.

Many restaurants that offer Mexican fried ice cream serve it in a deep fried tortilla shell. To do this at home, take a small tortilla, line a large ladle with it, and press a smaller ladle into it (this forms the tortilla into a bowl shape). Lower the ladles into the deep fryer and fry until golden. Remove from deep fryer and drain on paper towels. Sprinkle with sugar and cinnamon.

If you feel especially adventurous, you can also flambe it as in the photograph above.

Make sure the ladles you use can withstand the hot oil and that they have handles that won’t conduct heat. (In other words, do not use an all metal ladle!)

Obviously, you’ll want to make the tortilla shells first, before you deep fry the ice cream.



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