Mexican Deep Fried Ice Cream
Dive into the perfect balance of hot and cold with this irresistible recipe for Mexican Deep Fried Ice Cream! Crispy on the outside and creamy on the inside, this decadent dessert features velvety vanilla ice cream encased in a crunchy golden crust of sweetened cinnamon cornflakes. The double-coating technique ensures a thick, flavorful shell that seals in the ice cream's chill, while a quick fry in hot oil creates the signature crunch. Topped with luscious whipped cream, rich chocolate syrup, and a bright maraschino cherry, this restaurant-worthy treat is a show-stopping finish to any meal. Perfect for parties or special occasions, it’s an indulgent dessert experience everyone will rave about!
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Recipe Information
Ingredients
- 4 scoops Vanilla ice cream
- 2 cups Cornflakes
- 1 teaspoon Cinnamon powder
- 2 tablespoons Granulated sugar
- 2 large Eggs
- 4 cups Vegetable oil
- 1 cup Whipped cream
- 0.25 cup Chocolate syrup
- 4 pieces Maraschino cherries
Instructions
Using a large ice cream scoop, form four scoops of vanilla ice cream and place them on a baking sheet lined with parchment paper. Freeze for at least 1 hour, or until they are very firm.
In a food processor or a resealable plastic bag, crush the cornflakes until they are coarse crumbs. Transfer to a shallow bowl and mix in the cinnamon powder and granulated sugar.
In a separate bowl, beat the eggs until fully combined.
Remove the ice cream scoops from the freezer. Working quickly, roll each ice cream scoop in the crushed cornflake mixture, pressing gently to ensure the coating sticks.
Dip each coated ice cream scoop into the beaten eggs, ensuring it’s fully covered in egg, and then roll it again in the cornflake mixture. Double coating is necessary to create a thick crust. Place the coated scoops back on the baking sheet and freeze for at least 2 more hours, or until they are solid.
In a deep pot or fryer, heat the vegetable oil to 375°F (190°C). Ensure the oil is deep enough to fully submerge the ice cream scoops.
Carefully drop one ice cream scoop at a time into the hot oil using a slotted spoon. Fry for 10-15 seconds, or until the coating is golden brown. Immediately remove and place on a plate lined with paper towels to drain excess oil. Repeat for the remaining scoops.
Serve the fried ice cream immediately, topped with a dollop of whipped cream, a drizzle of chocolate syrup, and a maraschino cherry on each scoop.
Nutrition Facts
Calories |
8453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 886.3 g | 1136% | |
| Saturated Fat | 148.7 g | 744% | |
| Polyunsaturated Fat | 538.2 g | ||
| Cholesterol | 529 mg | 176% | |
| Sodium | 946 mg | 41% | |
| Total Carbohydrate | 175.9 g | 64% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 109.4 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 428 mg | 33% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1022 mg | 22% | |
*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.
