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Mexican Fried Ice Cream Recipe

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This recipe for Mexican Fried Ice Cream, by , is from RQ&N Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rhonda Bartholomew
Added: Tuesday, October 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 cups vanilla or chocolate ice cream
2 beaten eggs
1/2 tsp. vanilla
4 1/2 cups sweetened corn flakes (or rice crisp cereal, crushed)
1 tsp. ground cinnamon
cooking oil for deep fat frying
ice cream topping

Directions:
Directions:
Place six scoops about 1/2 cup each of ice cream in a small pan (freeze for 1 hour). Combine eggs and vanilla in a small mixing bowl. In a pie plate combine cereal and cinnamon.

Dip each frozen ice cream ball in egg mixture and then into cereal mixture. Return coated ice cream balls to pan and freeze (1 hour) or until firm. Reserve remaining cereal mixture. Cover and chill remaining egg mixture. Remvoe coated ice cream ball from freezer. Dip ball in remaining egg and cereal mixture, return to pan. Cover and freeze for several hours.

Fry frozen ice cream balls (1 or 2 at a time) in deep hot oil at 350 in deep frying pan or deep fryer, 15 seconds or until brown (golden brown). Drain a few seconds, return ice cream balls to freezer while frying remaining ones. Serve immediately with ice cream topping.

Number Of Servings:
Number Of Servings:
6

 

 

 

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