Mexican Fried Ice Cream
A fun dessert combining crispy, golden coating with cool, creamy vanilla ice cream, perfect for special occasions.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 60 minutes
- Yield: 4-6 servings 1x
- Category: Dessert
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 1 quart vanilla ice cream
- 2 cups cornflakes, crushed
- 1 cup shredded coconut
- 1 cup pecans or walnuts, chopped
- 1 teaspoon ground cinnamon
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- 1 tablespoon sugar
- Oil for frying
- Chocolate syrup (for serving)
- Whipped cream (for serving)
Instructions
- Scoop the vanilla ice cream into bite-sized balls and carefully place them on a baking sheet lined with parchment paper. Freeze until solid, about 30 minutes.
- Combine the crushed cornflakes, shredded coconut, chopped nuts, and ground cinnamon in a medium bowl.
- Whisk together the eggs in another bowl, then stir in the all-purpose flour and sugar to create a smooth batter.
- Dip each chilled ice cream ball into the egg mixture, then roll it in the cornflake mixture.
- Heat oil to 375°F (190°C) in a deep fryer or large pot.
- Fry the coated ice cream balls for about 30 seconds until golden brown.
- Drain the fried balls on paper towels and serve immediately with chocolate syrup and whipped cream.
Notes
Ensure the ice cream is very firm before frying to prevent melting.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 50mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg