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Fried Mexican Ice Cream


Fried Mexican Ice Cream recipe













Trans-fat Free, Low Carb, Low Sodium


1 pint ice cream
vanilla or other flavor
½ cup corn flakes
crushed, or cookie crumbs
1 teaspoon cinnamon
2 teaspoons sugar
1 each eggs
vegetable oil
for deep frying
or chocolate sauce, optional
whipped cream


Scoop out 4 to 5 balls of ice cream.

Return to freezer. Mix cornflake crumbs, cinnamon and sugar.

Roll frozen ice cream balls in half of crumb mixture and freeze again.

Beat egg and dip coated balls in egg, then roll again in remaining crumbs.

Freeze until ready to use. (For thicker coating, repeat dipping in egg and rolling in crumbs. )

When ready to serve, heat oil to 350℉ (180℃).

Place 1 frozen ice cream ball in fryer basket or on perforated spoon and lower into hot oil 1 minute.

Immediately remove and place in dessert dish.

Drizzle with honey 0r chocolate sauce if desired, and top with dollop of whipped cream if needed.

Continue to fry balls one at a time.

Balls will be crunchy on outside and just beginning to melt inside.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 17g (0.6 oz)
Amount per Serving
Calories 7338% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 54mg 18%
Sodium 63mg 3%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 2%
Sugars g
Protein 5g
Vitamin A 4% Vitamin C 0%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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