Step-by-Step Instructions
Step 1: Prepare the Ice Cream Balls
- Scoop and Freeze: Form firm balls with the vanilla ice cream. Place them on a baking sheet lined with parchment paper and freeze until very solid, about 1-2 hours.
Step 2: Make the Coating
- Crush Cornflakes: In a medium bowl, combine the crushed cornflakes with cinnamon and sugar for that sweet, crunchy coating.
- Prepare Dipping Mixture: In another small bowl, whisk together the egg and milk until smooth.
Step 3: Coat the Ice Cream
- Dip Ice Cream Balls: Once the ice cream is firm, dip each ball in the egg mixture, then roll it in the crushed cornflake mixture, pressing gently to adhere the coating.
- Freeze Again: Return the coated ice cream balls to the freezer for at least 1 hour to set.
Step 4: Fry Quickly
- Heat Oil: Heat a pot or deep skillet with about 2-3 inches of oil to 375°F (190°C).
- Fry the Ice Cream Balls: Carefully place one or two ice cream balls in the hot oil and fry for 10-15 seconds, just until golden brown. Quickly remove and drain on paper towels.
Step 5: Serve and Garnish
- Top each fried ice cream ball with a drizzle of honey, caramel, or chocolate sauce. Add a dollop of whipped cream, chopped nuts, and a cherry on top if desired.
Tips for Perfect Mexican Fried Ice Cream
- Freeze Firmly: Ensuring the ice cream is very frozen before frying will prevent it from melting too quickly.
- Get Creative: Use flavored cornflakes or add coconut flakes for extra crunch and a hint of coconut flavor.
- Customize the Flavors: Swap vanilla ice cream for chocolate, coffee, or even cinnamon ice cream for a twist on the classic.
A Fun, Festive Dessert Everyone Will Love
This Mexican Fried Ice Cream recipe is an adventurous dessert that brings warmth and sweetness to your table. Enjoy the warm, crunchy coating and the cold, creamy center for an unforgettable treat that’s sure to bring smiles and compliments!
