I will admit, the first time I heard of fried ice cream, it sounded bizarre. I was a hostess at a very popular Mexican (really Tex-Mex) restaurant called Don Jose'.
Before working at the restaurant, I had sampled plenty of Mexican home cooking via the parents of friends; we had also lived in New Mexico for a small stint, and I became enamored with the food. Mostly, though, it was main dishes. I had never tried many traditional desserts, not even flan! So imagine a Mexican dessert neophyte hearing the phrase "Fried Ice Cream." It wasn't until I tried it that I found out just how delicious it really is. I am not sure if my recipe is correct or traditional, but this is the recipe I developed after enjoying so many at the restaurant. I do hope you enjoy it, it is a favorite in my family!
For this recipe you will need:
Flakey cereal. You may use Corn flakes, Frosted Flakes, Honey Bunches of Oats, even Special K!
Cinnamon
Granulated sugar
Brown Sugar
Honey
Your choice of ice cream. I feel fried ice cream tastes best with Vanilla, Vanilla Bean, or Coffee Ice Cream
Whipped cream for topping
Cinnamon Chips for garnish
Flour tortilla ice cream bowls
Chopped nuts, if desired.
Chocolate syrup, if desired.
Oil
To make the "granola," you will combine the cereal, brown sugar, sugar, and cinnamon. Place into a large freezer bag and crush the cereal with a rolling pin until the flakes are a granola consistency, and have combined with the sugars and cinnamon. This isn't an exact science, and is contingent upon how many fried ice creams you are preparing and how spicy you like it. Add the items and taste-test to see if you like the granola. Once you find the flavor satisfactory, pour the granola into a bowl. Add honey. Use the honey sparingly, just enough so that the ingredients bond together just slightly. We don't want a sticky mess, LOL! The ingredients should resemble a course oatmeal granola, and not be overly sticky. Like so:
Scoop large scoops of ice cream and quickly roll in the granola, using your hands to form a ball, and until the ice cream is completely covered. Once the balls are complete, place in a freezer overnight for a standard freezer or approximately one to two hours for a deep or very cold freezer. The balls should be frozen solid and completely hard before frying.
While your ice cream balls are chilling, prepare the cinnamon chips for garnish. For the cinnamon chips, you will need:
Flour tortillas
Granulated sugar
Cinnamon
Oil
Cut the tortillas into wedges like so:
Set aside. In a small bowl, combine approximately ½ teaspoon cinnamon to each ¼ cup sugar. Mix altogether.
Deep fry the wedged tortillas in very hot oil. Once fried, place onto a paper towel to remove excess oil.
Toss in the cinnamon sugar mixture. Try not to eat them all, you will be tempted!! ☺
To make the tortilla bowls, heat oil until very hot.
You will need a small metal ladle like this one:
Place the flour tortilla into the oil.
Push down (GENTLY!! We want to avoid setting a grease fire...believe me I know! ☺)
Cook until golden brown, turning so that both sides are cooked.
Yum!! All ready for the ice cream.
To fry the ice cream, fry in very hot oil turning very quickly, just until the granola is heated and slightly browned. Place into your premade tortilla cup. Garnish with whipped cream and the cinnamon chips. You can add chocolate syrup and/or chopped nuts, if desired.
Enjoy!!
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