Fried Mexican Ice Cream (Print)
Quick and easy fried ice cream, coated in crispy flakes and topped with chocolate, whipped cream, and cherries.
# Ingredients:
01 -
4 scoops vanilla ice cream (1 cup scoops)
02 -
3 cups crushed frosted corn flakes
03 -
1 teaspoon ground cinnamon
04 -
3 tablespoons honey
05 -
Canned whipped topping
06 -
Chocolate syrup
07 -
4 maraschino cherries
# Directions:
01 -
Line a baking sheet with parchment paper and set it aside.
02 -
Scoop 4 - 1 cup scoops of vanilla ice cream and place on the prepared baking sheet. Optionally shape the scoops into a ball for easier coating later.
03 -
Place the scooped ice cream in the freezer for 1 hour.
04 -
Add the ground cinnamon to the crushed frosted flakes and stir to combine.
05 -
Remove the scooped ice cream from the freezer. Roll each scoop in the frosted flakes while shaping into a solid ball. Ensure the scoops are completely coated and place them back onto the parchment paper. Repeat for all scoops.
06 -
Place the coated ice cream back into the freezer for 2 additional hours.
07 -
Remove the coated ice cream scoops just before serving. Drizzle 2 teaspoons of honey over each scoop. Optionally garnish with canned whipped topping, chocolate syrup, and a maraschino cherry. Serve immediately.
# Notes:
01 -
You can substitute caramel topping for the chocolate syrup. Alternatively, lightly dust the whipped topping with ground cinnamon for a different garnish.
02 -
Using gloves while rolling the ice cream in the cereal coating helps prevent melting due to the warmth of your hands.