I had wonderful plans to make a batch of our favorite Mexican Fried Ice Cream dessert this week but Mother Nature had other ideas. Since we don’t have air conditioning and this week hit record high temperatures in southern Alberta (our thermometer said 39°C – 102°F) there was no way I was going to manage to have little hands help me shape ice cream into balls without it turning into a dishpan of dripping cream so I went into my photos to give you an idea of how delicious, creamy, and crunchy treats can be presented.
Mexican Fried Ice Cream Recipe (Amounts are for a fairly large group)
1-gallon Vanilla Ice Cream ~ slightly softened (a good quality ice cream gives the best results)
5-6 cups crushed Special K (we also use graham cracker crumbs, crushed Rice Krispies, and crushed Corn Flakes)
Cinnamon to taste
Canola (or other good quality oil for frying)
Honey, Chocolate drizzle, and Whipped Cream for topping
Scoop 3-4 inch round balls of ice cream onto a baking sheet (we adjust the size depending on the occasion) Place in the freezer for at least an hour (I like to do this overnight)
Mix cinnamon with cereal/cookie crumbs into small bowls or zip-lock bag and coat the hard frozen ice cream.
* At this point, we would eat the ice cream at camp so we didn’t have to worry about children and hot oil frying. They still love it.
Heat the oil in your pan (I like a deep cast iron skillet) and fry the coated ice cream balls, one at a time, for about 10 seconds each (just enough to heat the crust really) and put into a chilled bowl. Drizzle with honey, chocolate sauce, and/or whipped cream if desired.
Note: I can’t remember where I originally found the recipe but here is a link to the Taste of Home recipe from 2004.
I first made these ice cream balls as an easy make-ahead treat for Girl Guide and Brownie camp. I would freeze the ice cream balls at home and then allow the girls to finish them up at camp. It was always a fun activity and to keep it safe and cool we skipped the actual frying process (they still have a crunch on the outside from the topping they are rolled in).
There are a number of ways you can change these up by using different toppings (crushed oreo cookie crumbs are yummy), mixing a bit of toasted coconut into the topping, or by adding some caramel sauce or strawberries just before you serve them. You can also simply coat the ice cream with Corn Flakes, Special K, or Rice Krispies without crushing them (our girls always liked it this way) a bit like my Krispie Coated Marshmallows.
I love the original crunchy topping with cinnamon and often serve them with a steaming mug of Mexican Hot Chocolate to stay in the theme.
I’ve included photos from Lindo Michoacan (a must stop for our family in Las Vegas, you can read about our pre-Christmas visit here) where they serve Mexican Fried Ice Cream in a cinnamon sugar coated taco shell (so delicious!)
So there you have it. A quick and easy recipe that turns into something very special.
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