El Chico Fried Ice Cream
Delight your taste buds with the irresistible crunch and creamy decadence of El Chico Fried Ice Cream! This show-stopping dessert features rich vanilla ice cream enveloped in a perfectly crispy coating made from crushed cornflakes, a touch of cinnamon, and just the right amount of sweetness. After a quick golden fry, each ice cream ball is served with a cloud of whipped cream, a drizzle of luscious chocolate syrup, and a finishing pop of a maraschino cherry. The recipe combines contrasting textures—hot and cold, crunchy and creamy—in a captivating bite that's ready in just 25 minutes of active time. Perfect for parties or a fun family treat, this fried ice cream recipe is guaranteed to impress. Serve this Mexican-inspired dessert fresh and golden, and watch it disappear in moments!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 scoops Vanilla ice cream
- 2 cups Cornflakes cereal
- 1 teaspoon Cinnamon powder
- 2 tablespoons Granulated sugar
- 2 Eggs
- 0.5 cup All-purpose flour
- 4 cups Vegetable oil
- 0.5 cup Whipped cream
- 2 tablespoons Chocolate syrup
- 4 Maraschino cherries
Instructions
Start by scooping 4 evenly-sized balls of vanilla ice cream and place them on a baking sheet lined with parchment paper.
Freeze the ice cream balls for at least 1 hour, or until they are firm.
Crush the cornflakes cereal in a food processor or place them in a zip-top bag and crush them with a rolling pin until fine but still slightly textured.
In a small mixing bowl, combine the crushed cornflakes, cinnamon powder, and granulated sugar. Set aside.
Set up a breading station. Place the all-purpose flour in one bowl, whisk the eggs together in a second bowl, and add the prepared cornflake mixture to a third bowl.
Roll each frozen ice cream ball in the flour, ensuring it is fully coated. Then dip it into the beaten eggs, followed by the cornflake mixture. Press the cornflake mixture firmly onto the ice cream to create an even coating.
Repeat the egg and cornflake steps a second time for a thicker coating. Once coated, place the ice cream balls back into the freezer for at least 30 minutes to firm up again.
Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 375°F (190°C). Ensure you have enough oil to fully submerge the ice cream balls.
Carefully lower one ice cream ball into the hot oil using a slotted spoon. Fry for about 10-15 seconds or until the coating is golden brown. Remove and quickly drain on a paper towel-lined plate.
Repeat the frying process with the remaining ice cream balls, frying one at a time to keep them as cold as possible inside.
Serve each fried ice cream ball on a dessert plate. Top with whipped cream, a drizzle of chocolate syrup, and a maraschino cherry. Serve immediately and enjoy!
Nutrition Facts
Calories |
8937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 879.8 g | 1128% | |
| Saturated Fat | 144.2 g | 721% | |
| Polyunsaturated Fat | 537.9 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 1592 mg | 69% | |
| Total Carbohydrate | 305.0 g | 111% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 108.7 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 427 mg | 33% | |
| Iron | 53.9 mg | 299% | |
| Potassium | 936 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
