Fried Mexican Ice Cream (Print Version)
Creamy vanilla ice cream coated in cinnamon-spiced flakes and drizzled with honey and chocolate for a crunchy frozen delight.
# Ingredients:
Ice Cream
01 -
4 scoops vanilla ice cream (1 cup each)
Coating
02 -
3 cups crushed frosted corn flakes
03 -
1 teaspoon ground cinnamon
Toppings (optional)
04 -
3 tablespoons honey
05 -
Canned whipped topping
06 -
Chocolate syrup
07 -
4 maraschino cherries
# Instructions:
01 -
Line a baking sheet with parchment paper and set aside.
02 -
Portion 4 scoops of vanilla ice cream, each 1 cup, onto the prepared baking sheet. Shape scoops into balls as preferred.
03 -
Place the scooped ice cream in the freezer for 1 hour to firm.
04 -
Mix ground cinnamon into the crushed frosted corn flakes until evenly combined.
05 -
Remove ice cream from the freezer. Roll each scoop individually in the cinnamon-frosted flake mixture, shaping into a solid ball while coating. Place coated scoops back onto parchment paper.
06 -
Return coated ice cream balls to the freezer for an additional 2 hours to set.
07 -
Just before serving, drizzle 2 teaspoons of honey over each coated ice cream ball. Optionally, add canned whipped topping, drizzle chocolate syrup, and top each with a maraschino cherry. Serve immediately.
# Notes:
01 -
For best results, ensure ice cream scoops are firm before coating to prevent melting.