Making Fried Ice Cream Recipe, Its Ingredients, And Instructions

Without the hassle of deep frying, the ideal Fried Ice Cream! Talk about decadence: creamy vanilla ice cream is rolled through a sautéed buttery cinnamon cornflake topping before being topped with chocolate or caramel sauce.

Without the Deep Fryer, Simple Fried Ice Cream!

I had dinner at a nearby Mexican restaurant a few months back, and I ended with one of my favorite desserts: Fried Ice Cream.

I thought carefully about ice cream and pondered the question, “What is the purpose of frying it if you truly are only frying the coating?” as I sat there leisurely relishing each taste and all of the delectable flavors it had to offer.

And yes, I know some of you are thinking, “Wait, ice cream is truly fried in boiling oil,” while you sit there (no worries, that amazing reality hit me once upon a time too). I guess I’ll try a cheater’s ice cream, I reasoned.

All the benefits of regular fried ice cream are included in this homemade version, but none of the laborious procedures, protracted preparation times, or oily mess are present.

I decided to attempt simply sautéing (more like sauteing) the cornflake topping before rolling the ice cream in it.

The choice between butter and oil is also obvious. I choose to cook in butter since it tastes so much better.

I hope you have the chance to try this soon, especially if the idea of making ice cream at home has scared you off because of the frying process. You’ll like this delectably decadent, simple-to-prepare dessert!

Foods for Fried Ice Cream

• Cereal made from cornflakes provides its signature crispy crunch. Don’t make a different cereal substitution.
• Salted butter works well in this recipe because of its well-balanced flavor, but unsalted butter would also work.
• No slacking off on the cinnamon in this recipe; it’s what gives it that enduring flavor.
• You will require almost a half gallon of vanilla ice cream. The vanilla from Tillamook is a good choice.
• I say that the toppings (chocolate sauce, caramel sauce, whipped cream, and cherries) are optional, but are they? They, in my opinion, complete the ice cream.
• Rolling an ice cream ball in a cinnamon butter cornflakes mixture to demonstrate how to make ice cream.

How to Prepare Easy Fried Ice Cream?

• Pulverize cornflakes.
• In a skillet set over medium heat, melt the butter.
• Cinnamon and crumbled cornflakes are added after a modest heat rise.
• Cook mixture for two minutes, stirring regularly, until golden brown and aromatic (corn flakes should be crisp and color will deepen and start to smell pleasantly toasty).
• The mixture should be taken off the fire, poured into a shallow dish, and left to cool.
• Scoop out some ice cream from the freezer, then use clean hands to roll it into a ball.
• Drop the ice cream ball into the cornflakes mixture right away and roll it around to coat it evenly.
• Serve with selected toppings after 10 to 15 minutes of setting in the freezer.
• On a white dessert plate, there are three fried ice cream balls.

Is it Possible to Use a Different Ice Cream Flavor?

Yes! Making homemade ice cream is wonderful because you can use any flavor of ice cream.

Just make sure the cinnamon in the fried cornflake covering complements the flavor of the ice cream.

Huckleberry is not a Mexican flavor, but if you can get it, I recommend it here (no toppings necessary either). It tastes like blueberry crumble.

Three little portions of fried ice, each topped with a cherry, a drizzle of chocolate sauce, and a coating of cinnamon cornflakes.

Can I Prepare it Beforehand?

Yes, you can shape the ice cream balls and coat them in the cornflakes several days in advance. Just keep them frozen, and don’t add the topping to the fried ice cream until right before serving.

Advice on Frying Ice Cream

• If you wanted to get away with it, just top the ice cream with the warm, buttery cornflakes combination and serve it like an ice cream sundae.
• For a slightly different flavor, you can swap out some of the cornflakes for chopped nuts or sweetened coconut shreds.
• Only if you want your fried ice cream to look completely uniform do you need to mold the ice cream with your hands!

You’ll Love These Other Mexican Dessert Recipes:

• Churros
• Torte de Leche
• Cookies for Mexican weddings
• Alfajores
• Horchata

Ingredients

Instructions

1. Cornflakes can be crushed by placing them in a gallon-sized resealable bag, sealing the bag, and then chopping the bag into small pieces with a rolling pin.
2. Butter should be melted in a nonstick 10-inch frying pan over medium heat before sautéing cornflakes and cinnamon in it. Cinnamon and crumbled cornflakes are added after a modest heat rise.
3. Cook mixture for two minutes, stirring regularly, until golden brown and aromatic (corn flakes should be crisp and color will deepen and start to smell pleasantly toasty).
4. Remove from the fire, ladle the mixture into a shallow dish, and let it cool.
5. Ice cream should be easy to shape: Take it out of the freezer, scoop out the number of servings you want (you should get approximately 8 individual servings or 4 large restaurant-size shared servings), and roll it into a ball using clean hands.
6. Roll the ice cream in the cornflakes mixture: Immediately place the ice cream ball in the mixture and roll it about to coat it evenly. Press the cornflakes mixture onto the outside of the ice cream for a thicker covering.
7. Let’s say: Keep ice cream frozen until you’re ready to serve it after freezing for 10 to 15 minutes. Immediately before serving, add toppings.

Notes

• *Shredded coconut or finely chopped pecans can be used in place of some of the cornflakes.
• If you don’t worry about the ice cream balls having a consistent shape, you may just scoop them out and drop them directly into the mixture of toasted cornflakes.
• Toppings are not included in the nutrition.