Mexican Deep Fried Ice Cream

Dive into the perfect balance of hot and cold with this irresistible recipe for Mexican Deep Fried Ice Cream! Crispy on the outside and creamy on the inside, this decadent dessert features velvety vanilla ice cream encased in a crunchy golden crust of sweetened cinnamon cornflakes. The double-coating technique ensures a thick, flavorful shell that seals in the ice cream's chill, while a quick fry in hot oil creates the signature crunch. Topped with luscious whipped cream, rich chocolate syrup, and a bright maraschino cherry, this restaurant-worthy treat is a show-stopping finish to any meal. Perfect for parties or special occasions, it’s an indulgent dessert experience everyone will rave about!

Nutriscore Rating: 44/100

Prep Time:20 mins

Cook Time:5 mins

Total Time:25 mins

Servings: 4

Ingredients

• 4 scoops Vanilla ice cream
• 2 cups Cornflakes
• 1 teaspoon Cinnamon powder
• 2 tablespoons Granulated sugar
• 2 large Eggs
• 4 cups Vegetable oil
• 1 cup Whipped cream
• 0.25 cup Chocolate syrup
• 4 pieces Maraschino cherries

Directions

Step 1

Using a large ice cream scoop, form four scoops of vanilla ice cream and place them on a baking sheet lined with parchment paper. Freeze for at least 1 hour, or until they are very firm.

Step 2

In a food processor or a resealable plastic bag, crush the cornflakes until they are coarse crumbs. Transfer to a shallow bowl and mix in the cinnamon powder and granulated sugar.

Step 3

In a separate bowl, beat the eggs until fully combined.

Step 4

Remove the ice cream scoops from the freezer. Working quickly, roll each ice cream scoop in the crushed cornflake mixture, pressing gently to ensure the coating sticks.

Step 5

Dip each coated ice cream scoop into the beaten eggs, ensuring it’s fully covered in egg, and then roll it again in the cornflake mixture. Double coating is necessary to create a thick crust. Place the coated scoops back on the baking sheet and freeze for at least 2 more hours, or until they are solid.

Step 6

In a deep pot or fryer, heat the vegetable oil to 375°F (190°C). Ensure the oil is deep enough to fully submerge the ice cream scoops.

Step 7

Carefully drop one ice cream scoop at a time into the hot oil using a slotted spoon. Fry for 10-15 seconds, or until the coating is golden brown. Immediately remove and place on a plate lined with paper towels to drain excess oil. Repeat for the remaining scoops.

Step 8

Serve the fried ice cream immediately, topped with a dollop of whipped cream, a drizzle of chocolate syrup, and a maraschino cherry on each scoop.

Nutrition Facts

Serving size	1475.6 grams (1475.6g)

Amount per serving	% Daily Value*
Calories	8453

Total Fat 886.30g	1136%
Saturated Fat 148.70g	744%
Polyunsaturated Fat 538.20g
Cholesterol 529mg	176%
Sodium 947mg	41%
Total Carbohydrate 175.90g	64%
Dietary Fiber 3.20g	11%
Total Sugars 109.40g
Protein 28.20g	56%

Vitamin D 306IU	1530%
Calcium 428mg	33%
Iron 18mg	100%
Potassium 1022mg	22%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 90.7%

Protein: 1.3%

Carbs: 8.0%