Crispy Mexican Fried Ice Cream Recipe

Instructions:

1. Shape & Freeze the Ice Cream

• Scoop 4 equal-sized ice cream balls (about 2-3 tbsp each) and place them on a parchment-lined tray.
• Freeze for at least 2 hours, or until completely firm. (This prevents melting during frying!)

2. Prepare the Coating

• In a shallow bowl, mix crushed cornflakes, cinnamon, sugar, and coconut (if using).
• In another bowl, whisk together flour, beaten egg, milk, and vanilla to make a smooth batter.

3. Coat the Ice Cream

• Working quickly, dip each frozen ice cream ball into the batter, ensuring full coverage.
• Roll immediately in the cornflake mixture, pressing gently to help it stick.
• Place back on the tray and freeze for another 30 minutes to set the coating.

4. Fry to Golden Perfection

• Heat oil in a deep pan (enough to submerge the ice cream) to 375°F (190°C).
• Fry each coated ice cream ball for 10-15 seconds until golden brown. (Work in batches if needed.)
• Remove with a slotted spoon and drain on paper towels.

5. Serve Immediately

• Drizzle with honey and a dusting of cinnamon.
• Add a dollop of whipped cream if desired.
• Enjoy right away for the best texture!