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Fried Mexican Ice Cream

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Fried Mexican Ice Cream

Fried Mexican Ice Cream recipe

 

Yield

4 servings

Prep

15 min

Cook

5 min

Ready

2 hrs
Trans-fat Free, Low Carb, Low Sodium

Ingredients

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

Amount Measure Ingredient Features
473 ml ice cream
vanilla or other flavor
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118 ml corn flakes
crushed, or cookie crumbs
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5 ml cinnamon
ground
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1E+1 ml sugar
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1 each eggs
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1 x vegetable oil
for deep frying
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1 x honey
or chocolate sauce, optional
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1 x whipped cream
optional
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Directions

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 Arrow up button

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Nutrition Facts

Serving Size 17g (0.6 oz)
Amount per Serving
Calories 7338% 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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