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Mexican Fried Ice Cream Recipe

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This recipe for Mexican Fried Ice Cream, by , is from DAD's GOOD EATS , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tom Unwin

Category:
Category:

Ingredients:  
Ingredients:  
5 C Cornflakes Cereal - crushed fine
1/2 C Butter
1/2 t Cinnamon
1. Large container of high quality Vanilla Ice Cream (or another flavour if you like)

Directions:
Directions:
1. Add cornflakes to a large resealable plastic bag. Seal bag tightly and crush cornflakes with a rolling pin - until you have fine crumbs.
2. In a 10" skillet, melt butter over medium high heat. Once melted, stir in crushed cornflakes and cinnamon. Cook for 3-4 minutes, stirring constantly until golden brown and fragrant. Pour mixture in a shallow dish and let cool for 15 to 20 minutes.
3. Meanwhile, prepare a medium baking sheet. Remove the ice cream from freezer. With latex gloved hands (net necessary) but recommend to avoid super-cold hands, and ice cream that melts too quickly), school and shape ice cream into 5 round. baseball sized balls.
4. Place on the baking sheet. Roll balls into cornflake mixture, evenly coating and pressing cornflake mixture around the outer surface.
5. Re-freeze ice cream balls in freezer until ready to serve.

6. Place balls on individual plates and top with the topping of your choice and serve immediately.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1/2 Hour
Personal Notes:
Personal Notes:
We used Dryers Ice Cream and topped it with heated Carmel sauce - this was incredible. We served this to Kaitie and Ryan February 2020 and we all agreed I made the balls too big - but we couldn't stop eating it. See Carmel Sauce Recipe!

 

 

 

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