Fried Ice Cream
This fried ice cream is crunchy outside and smooth and creamy inside. Serve with whipped cream, honey, and cherries.
This fried ice cream is crunchy outside and smooth and creamy inside. Serve with whipped cream, honey, and cherries.
MY OPINION: Ditch the corn flakes and substitute crushed vanilla wafers and you'll like this MUCH better. Also... Use peanut oil instead of veggie oil since it has about a 50 degree higher flash point and you can fry these babies quicker at higher temp for less ice cream melt.Read More
MY OPINION: Ditch the corn flakes and substitute crushed vanilla wafers and you'll like this MUCH better. Also... Use peanut oil instead of veggie oil since it has about a 50 degree higher flash point and you can fry these babies quicker at higher temp for less ice cream melt.
I used to work at a mexican restaurant that made these... We used corn syrup to coat the ice cream balls...
This was one of the best desserts I have ever made. I made "bowls" out of small flour tortillas by pushing the centers of them slightly down into muffin tins and spacing them out so they weren't touching. Then I sprayed them with cooking spray, and baked them in a 350 degree oven for about 10 minutes (when the edges started to brown). They held their shape and didn't crack. We enjoyed eating "the bowls" as much as the ice cream! I topped them with caramel sauce, whipped cream and a cherry. I will make this very often!
I looked and looked for this recipe. Thanks for making it available. I served this at a Tex-Mex dinner party, I must say it was a hit! However instead of plain Cornflakes I used Honey & Nut Cornflakes and tripled the amount of cinnamon. I put the Cornflakes in a blender to crush them, (only took a few mintues). I served it on a tortillas that were brushed with melted butter on each side, warmed in frying pan and sprinkled with cinnamon sugar. Then I topped it all will Carmel and/or Butterscotch Topping. Delicious!!! Best Desset I've had in a long time.
Since I moved to a small town, I haven't been able to get true fried ice cream. The Mexican restaurants here simply roll the ice cream in corn flakes. This recipe was so EASY and exactly as I remember real fried ice cream. I have been searching for this recipe and I am SO glad it was submitted! I do have one suggestion, though: buy the box of corn flake crumbs (it's next to bread crumbs in the grocery store). The crumbs are so much finer than you could make at home, and it makes a much better coating. I did dip the ice cream twice - you must have a really good coating for it to fry right. I will make this again and again and again......THANK YOU!!!
*** Crush the corn flakes in a blender and substitute about 1/3 volume with CRUSHED VANILLA WAFERS. It makes this 10 times better!
I enjoy fried ice cream very much. It is one of my favorite desserts. Although this recipe is very similar to what you would get at a Mexican restaurant, I've found a way to make this dessert without frying it and with much more flavor. In a medium heat skillet, I combine 1/4 cup butter, 1/3 cup flaked sweetened coconut, 1/3 cup chopped pecans, 2 tablespoons brown sugar, 1/2 teaspoon ground cinnamon and 1/2 cup flour. I stir everything until crumbly and golden brown. Then, I let it all cool down. I make the ice cream balls and roll them in the crumbly mixture and put them in the freezer covered until ready to serve. Then, I drizzle them with honey. I think this way is easier and has a lot more flavor.
This is a great recipe! I have had fried ice cream several times at a tex-mex restaurant and have been looking for a recipe that is like theirs'. I've found it! I recommend rolling the ice cream balls in the crushed flakes twice. I also find it easier to form the balls the evening before and freeze them overnight before you roll them in coating. My husband has never had fried ice cream and loved this!! 5 Stars!
Delicious! I've tried making fried ice cream so many times, and this recipe has turned out the best! Very simple, just make sure you let it all freeze for a long time - it makes all the difference! My hubby swoons over this dessert - thank you!!
I had this great dessert about a million years ago while entertaining a client. I've always wondered how this was done and was thrilled to find the recipe. We used various flavors of ice cream and also skipped the middle step. Working quickly, we shaped our ice cream balls and then proceded with the dipping process. We then froze them for several hours as they really need to be rock hard before frying. My daughter made a suggestion to use pancake batter in lieu of the egg white. Next time we'll give it a try. Thanks so much Jeri for a really terrific and easy recipe!
Yummy. We fried tortillas, sprinkled them with cinammon & sugar, then served the ice cream on top with honey & fresh whipped cream. A real treat, especially after making the tequilla lime chicken.
I use honey instead of egg whites and double the cinnamon, then put them back in the freezer. Coat the firmly frozen ice cream ball in honey, then roll in the corn flake/cinnamon mixture and put back in the freezer. No need to fry. That cuts down on the mess and the need to serve immediately.
This is restaurant quality. A couple changes here. I used Rice Crispies cereal instead of corn flakes and used chocolate ice cream instead of vanilla. These are just what I had on hand and they worked perfectly. I let this chill overnight and it was perfectly whole. I went for the max amount of seconds, 15, and its way too much. I found that it should be 10, if that, so that is the only difference I'm making next time. Also, I did no measurements. Just poured plenty of cereal in a ziploc bag, sealed out the air and crushed with my hands til it was fine and sprinkled the cinnamon after frying. Like anything being fried, I find that double or triple coating helps maintain consistency. Last thing...a reviewer advised to chill after frying. You should opt for this if you want a more firm ice cream but if you want it warm and slightly melted, eat immediately. It's good either way. Feel free to experiment as well! This was lots of fun and very yummy :D. Update 10/20/09: 2 coats and 10 seconds cooks these babies to perfection and doesn't melt your ice cream. Also make sure your egg is beaten well otherwise its a gloppy mess. I will definitely be making these again and again, ty!
there's no point in frying these... cinnamon, sugar and crushed cornflakes. combine and roll your iceream in it. ChiChi's didn't call this "fried" icecream in quotations for nothing :\
I used half corn flakes & half vanilla wafers & I did crush it in my food processor. I only made 4 balls & I froze my plate before scooping the ice cream into balls. That way, when you add the balls, the cold plate keeps them from softening for a couple of minutes. If you follow the directions & heat the oil up as specified, only fry one ball at a time (the coating came off when I tried to do two but I was using a small saucepan) & only fry for a few seconds ...they'll come out perfectly. Like JENNIFER72_00 , I made tortilla bowls but I sprinkled them w/ cinnamon sugar before baking. I drizzled them w/ white chocolate syrup, caramel syrup & toasted coconut after placing in the "bowls" & then garnished w/ whipped cream & a cherry. Lovely presentation & fantastic taste...was the perfect finish to a Mexican meal. Thanks for the recipe!
Thank you so much for posting this recipe. The first time i ever had this (years ago) I fell in love with it. Have searched for years for a good recipe for it. Thank you!!!
This was an excellent recipe--it tastes just like the fried ice cream at one of my favorite restaurants. I made this for a casual dinner party, and put hot fudge and whipped cream on top. Everyone raved about it. I added a lot more cinnamon than the recipe called for, though, because I didn't feel that the stated amount was enough. Although somewhat time consuming, I didn't think this was particularly difficult. I agree that the scoops of ice cream are easily shaped into a ball when you are rolling them in the coating. Also, the frying times turned out to be more like 5 to 10 seconds for me. I will definitely make this again!
I'm not rating this only because it was my mess up. This is by far my biggest flop of a recipe. You need your freezer on suppppperrrrr cold setting. The ice cream never hardened enough. When I touched them to roll they melted almost instantly. I coated twice quickly but it was a disaster! I even froze them before rolling for almost a full 24 hours. Moral of my ranting, deep freeze or coldest setting. I will try again.
Loved this! Mine came out perfect tasting. Put a little more cinnamon than called for. Also made a tortilla bowl for the icecream.. In a small bowl, combine sugar and cinnamon. Coat one side of each tortilla with cooking spray; sprinkle with cinnamon-sugar. Turn tortillas over; repeat on the other side. Cut each tortilla into four wedges.
I have never done fried icecream before so I was very happy to find this recipe - I let the balls set for several days before we fried them last night. They came out good and I will make them again. I will give four stars - only because they were not quite as good as the ones I have had when out to eat. As others suggested - I trippled the cinn. and I also added some coconut
Absolutely delicious! I've been searching for this recipe for so long as this is one of my favorite desserts. Very easy to make, just a little time consuming. I would say you only need about 1/2 the amount of crumbs listed and increase the cinnamon as you can barely taste it. Definitely top it off with honey and whipped cream. Your company will be very impressed!
I used Bryers Natural Vanilla and got 16 balls out of it; and used Total Honey Nut Crunch instead of CornFlakes to give the crust a little more of a sweet taste. I also found that freezing the balls after frying was better because they don't pop out of the shell when refrozen!
This is one of my favorite desserts at one of the restaurants that we frequent. I was a bit hesitant to make this...frying icecream. I could really mess that one up. It was amazing. It wasn't as good as it is when I go to the restaurant...but much cheaper and I can have as much as I want. It will definately work for me. Thanks for the post.
This recipe is not for the " lets make it now"... type of people. Time is of the essence... the more you freeze and re-freeze the ice cream balls......the better they come out.. (less time to un-freeze - (if that's a real word.....lol)... If you have the day before to prepare... they will surely come out much better... Enjoy!!! PS make sure your oil is really really HOT!!! And use a splatter screen to save your skin...!!!! ~Lisa
I never had eaten or made this before, but it sounded delicious, so I had to try it- and I'm glad I did! Its amazing how simple ingredients turn out such a fine dessert. I gave mine a beautiful look by swirling carmel and honey over it. Will make again!
WOW!!! This is one good dessert. I've heard of this but never had it before and let me tell you it is good! I used Honey Nut Cereal instead of cornflakes because that's what we had and I omitted the cinnamon cause I'm not a very big fan of it. I've made it twice already, once with the egg white and once with light corn syrup. No difference at all. Also, as some other reviews suggested, I crushed the cereal in my processor. I had it topped with Sue's Hot Fudge Sauce (also found on this site) and I was in heaven! Thanks for the great post!
Just like the dessert at Mexican Fiesta restaurant! As reviewers suggested, I used 1/2 corn flake crumbs and 1/2 crushed Nilla Wafers, and did double the cinnamon. Coated them twice. Superb!! Serve with a little hot fudge and Cool Whip... amazing!! A+ Thanks for the recipe!
Good and easy to do! Great to keep some in the freezer for a quick dessert.
This was so good!!! Once finished, drizzle with honey or caramel...Sooooo good!
Wonderful recipe! I stuck the frozen ice cream balls on wax paper in my freezer instead of using a cookie sheet, and also substituted frosted flakes for corn flakes....the end result....fabulous!!
Haven't tried this recipe yet but it's almost exactly as to how we used to make it in a mexican restaurant I worked at (we just didn't use the eggs). For a chocolate twist add some crushed orea cookies :)
Served on top of homemade tortillas (sprayed with Pam, baked at 350 degrees for 10 min as suggested in another's review, and sprinkled with cinnamon and sugar), drizzled with chocolate or caramel syrup and topped with whipped cream and a cherry. YUM!
I used coffee ice cream and coated it with 2 layers of corn flakes using 2 tsp. cinnamon. Coated it with caramel sauce then hot fudge. VERY good! Next time will also use chopped pecans.
I WAS SOOO AFRAID TO MAKE THIS FOR THE FIRST TIME. BUT THIS IS EASY! A FRIEND AND I MADE IT FOR A DINNER PARTY AND EVERYONE LOVED IT. WE ADDED CARMEL AND CHOCOLATE SAUCE TO TOP IT OFF AND IT WAS WONDERFUL. WE WILL BE MAKING THIS FOR MORE OF OUR PARTIES.
This is great! i used Panko instead of corn flakes and it was soo goood.
We used to serve fried ice cream in the restaurant I worked at and this is the same recipe, we just served ours in a deep fried flour tortillia shell.
This was the dessert I served at the end of a Mexican themed dinner party. My husband of 8 years proudly exclaimed that it his new favorite dessert recipe of mine. My guest were very intrigued by the thought of frying ice cream. Everyone loved it. The hardest part was scooping the ice cream fast enough that they didn't all melt. These are tips to make your fried ice cream a hit. Line a cookie sheet to freeze the scoops on. Make sure you have room in your freezer before scooping the ice cream. Use a bag to toss them in the cornflakes instead of a bowl. You can do steps 1 and 2 the day before you plan on frying them. Have a well organized "fry station" set up and don't take the ice cream scoops out until the oil is hot enough (make sure it is at 375). Don't forget the honey, whipped cream and the cherry. Serve this quickly and proudly and you will be the dessert queen/king.
This is a good recipe and doesn't require much foreplanning aside from freezing the ice cream balls.
Oh, my goodness! This was beyond delicious!
Delicious!! Even better than the restaurants! I served it with honey and whipped cream! YUM!
Absolutely YUMMY!! Definitely 5 stars. I was terrified to make this recipe at first, but it is so easy! I followed everyone's advice and added a lot more cinnamon--4 times the amount called for to be exact. Be sure to keep the balls in a deep freeze if you have one and only fry them for 10-12 seconds at the most. Also, the first time I used crushed cornflakes and the second time I decided to grind them to finer crumbs. I liked it that way better.
The only difference I made was using crushed graham cracker crumbs! That is how the Mexican restaurant in my home town made them! Drizzled with honey and topped with whipped cream!
Loved this. Crushed Frosted Flakes in blender with cinnamon. Coated the ice cream twice for a thicker crust. Served over tortillas that i heated in a pan with butter and sprinkled with cinnamon sugar. Drizzled hot caramel over the top and whipped cream.
even better than the stuff they serve in restaruants
This is a great recipe. A big hit at our house. At first I couldnt get the ice cream into a ball shape but once you coat the ice cream with the crumbs you can create the ball shape you need. Thanks for the corn flake crumb suggestion (next to the bread crumbs at the market). This is delicious. I will make it a million more times!
I used cinnamon gram crackers...yummy
coated with honey bunches of oats with macerated strawberries! YUM! Also tried a variation of mango and green tea ice cream minus the cinnamon and added a touch of sugar and topped with fresh raspberries and whipped cream. wow
My first attempt at fried ice cream was a huge success thanks to this simple, easy to use recipe. My guests were disappointed the next time they visited because I didn't make these again!
Made for a mexican party they all loved very much
Simple instructions, Easy to make, Delicious to enjoy!
This recipe is great! i used the extra cinnamon, too, and topped it like my fave restaurant: caramel sauce, strawberry sauce, and whipped cream. This is definitely a keeper, for sure!!
I won't have to wait to go out to eat at the Mexican restaurants anymore. Yummy!
This was wonderful! Any problems with it were not due to the recipe, but my lack of proper equipment. I don't have a deep fryer so I heated oil in a dutch oven. And I didn't test the temp. Now my house smells like a deep fryer! I fried flour tortillas in oil and sprinkled with cinnamon and sugar. Added a spot of whipped cream as a sort of nest for the ice cream ball. I had frozen the ice cream balls for 3 hours as directed. I coated them with egg and them dipped them in the crumb mix (I used crushed corn chex). I did deep fry the balls but my oil was too hot and it just made it a burning, stinking mess! Once I turned down the heat, it was better, but still messy. So they crumb mix was only partially fried as I would dip quickly in and out and not get the whole ball fried. But they tasted delicious and my whole family loved them!
I WOULD GIVE THIS 10 STARS IF I COULD!! MY WHOLE FAMILY LOVED THIS. TASTES JUST LIKE THE RESTAURANTS. NOW I CAN HAVE IT ANY TIME I WANT. THANKS SOOOOOOOO MUCH JERI
I used Cinnamon Toast Crunch cereal coarsely ground and it was wonderful!
YUM! I was so excited to run across this recipe =D It was soo tasty... but of course messy to make. Oh well, it was worth it! My family loved it.
I really thought this would be a difficult recipe, and that it would take way to long to make in a night. I was wrong. I made it in about 5 hours with two coatings of cereal.
Made this dessert recipe for our Cinco de Mayo party, it was a huge hit, I doubled the cinnamon and added about 2 tbsp sugar, also be sure you whip your egg whites well enough, it will make the cornflake mixture stick better, enjoy
I followed this recipe and even added the vanilla wafter crumbs. Unfortunately the crumbs didn't stick to the ice cream and just fell off when I fried it. Maybe my oil was too hot? The one (out of 15) that was eaten had a pretty good taste even though there weren't a lot of crumbs on it.
The oil part is messy, but overall, not hard to make. I would use larger ice cream balls next time.
This turned out okay for me. I'll have to try it again. Crushing the cornflakes in the blender was perfect. Tripled the cinamon, but needed even more! Next time I'll fry them for 3-5 seconds instead.
Delicious! We have made it for our friends and everyone wants to recipe! Tastes just like a mexican restaurant! I sprinkled added cinnamon on the balls after they were fried, and then topped with whipped cream, more cinnamon, and honey! YUM!!!!
This was great. I was really nervous, but it turned out perfectly. Easy and unique.
I searched for a recipe for fried ice cream to compliment our "Mexican fiesta feast night", and was delighted when I found this! It was so simple to make. We topped it off with chocolate sauce and whipped cream...fun and delicious!! Thanks!
Yummy. I served in tortilla chips bowls that I baked into cup shape after spraying with Pam and dipping in cinnamon and sugar mixture. Topped with whipped cream.
I liked it. The only change I did was I used Frosted Flakes instead of corn flakes. YUM !!!
This was d-lish! I served the ice cream in a tortilla that I had coated in cinnamon and sugar, and baked into the shape of a bowl. Used a combo of cornflakes and graham crackers for the coating. Will be making this again!
This turned out better than I expected. I followed the advice of othrs and used a 2 to 1 ratio of cornflakes to nilla wafers. I also double coated mine.
This was great. I chose to top mine w/ caramel sauce, whipped cream, and a cherry. Definitely a real treat!
Definite hit at home; I did as suggested and put two layers of cornflakes on it. Lovely.
You definitely need to add more cinnamon to this recipe- double/triple. We served it with baked tortilla strips drizzled with cinnamon and chocolate and caramel syrup. It was a hit.
This is easy, and very good! We drizzled chocolate on top to add fancy-ness
I'm sorry, but this fell apart faster than I could say stop. Then when I got then all together it started to stick, so I put it in the freezer and the it melted. It left overs were good though, so that is why I am giing it more than 2 stars.
I love fried ice cream. Though I made my ice cream balls early that day and froze them. I aslo used my deep fryer and rolled them in frosted flakes (crushed well) and sweetened coconut flakes. When finished I topped mine with chocolate ice cream topping or caramel, my hubby perfers honey. Both with whip cream and a cherry on top. With a baked tortilla brushed with butter and sprinkled with cinnamon and sugar on the side. (Try this with caramel ice cream too)
Always a hit! Love it!
Even though I had to modify the recipe a bit (by adding a LOT more cinnamon), I'm still giving this recipe 5 stars. Simply put, it's the perfect fried ice cream recipe. Since I don't have much patience when it comes to dessert, I only froze the ice cream long enough to crush the corn flakes, mix in the cinnamon, and beat the eggs. It was just delicious as written, however I plan to add toasted coconut the next time I make it. Thanks for sharing this recipe with us.
This was pretty good, but either the corn flakes soak up the oil too much or I left them in too long because it tasted a little too "oily". I would definitely make again, but maybe try a different coating (another person used crushed up vanilla wafers - I might give that a try).
Taste just like the deep fried ice cream you get in Mexican Restaurants. Even better served like they do with fried (flour) tortilla triangles sprinkled with cinnamon-sugar and chocolate sauce and whipped cream.
This was delicious, a huge hit with my friends. I used graham cracker crumbs, and vietnamese cinnamon (the best). I melted chocolate chips and poured it on top at the end. It hardened and made it great.
Great recipe. I only changed the cornflakes to crushed graham crackers and doubled the cinnamon.
This was so much work, I doubt I will ever do it again. Also, I tried to do the coating twice, but most of it just fell off the secondo time. Lots of work, and time, but it did taste good.
Really good easy recipe. I added the Nilla wafers as some suggested and they came out fabulous. I also tried making the bowls with the tortilla and found the 6" flour tortillas worked better than the 8".
I never would have thought of using corn flakes, but it turned out great!
Wow! These were terrific. A big hit with my family. I prepared the individual servings the night before so I didn't have to do anything after dinner but heat the oil and fry. If your using your refrigerator freezer turn it down all the was to get it as cold as possible.
i never knew there was such thing as fried ice cream until now
This recipe is fabulous! Its very easy to make,it just takes time for the ice cream to freeze back up.Your kids can help roll up the softened ice cream,they can crush the cornflakes & older kids can even fry it.We put some chocolate sauce & peaches with ours.This is a recipe we will make again & again. Thank you!
These were pretty good although not quite like the ones at the local restaurant! I am still looking for a better one.
Oh my goodness.This recipe is so good.My fam loved it.Quick and easy.
Loved it. I did learn to make sure the ice cream gets heavily coated and is very firm before frying. Watch carefully as it cooks or it will melt before your eyes! 15 seconds is too long! Wonderful topped with honey! Tried coating some with Cinnamon Toast Crunch rather than the corn flakes & cinnamon. It was fantastic! Will certainly make again. Tastes just like Carlos O'Kelley's fried ice cream which is my favorite!
Wow!! This was a big hit for Mexican night at my moms. My brother who doesn't even like desserts tried it and fell in love...
Perfect! My kids LOVED this. Great special treat on those Mexican dinner nights! Thanks for the great recipe!
This turned out great. I followed the advice of others and doubled the amount of cinnamon. To crush the corn flakes I put them in a large storage bag and roll over them with a rolling pin.
Better than I could have hoped for!!! I increased the cinnamon to about 3t and also made the baked tortilla shells like another reviewer did. I topped with caramel, whipped cream, cinnamon, and sugar!! FABULOUS!!! I will definitely make again! It was a great presentation and tasted wonderful!
I have made this recipe a couple times. I substitute frosted flakes for the plain corn flakes. They taste amazing!
This was absolutely awesome! It's the only fried ice cream I've had that I've liked since I fell in love with one offered at an independent restaurant over a decade ago. This is easy to do. Be sure to refreeze the ice cream as directed. I didn't change a thing about the recipe and it worked out wonderfully.
This tasted fantastic, but I think I will try adding some nuts or coconut next time. I mixed cinnamon in with the whipping cream for topping, which was very tasty.
I've always admired the great taste of a fried ice cream dish. For months now I've searched on how to prepare this delicious dessert, and that search is finally over to my satisfaction.
One for dope, Zero for not dope.
This is very similar to my recipe...I use a rich vanilla ice cream (no shortcuts there!) with the cinnamon, cornflake crumbs, & egg whites. I do freeze hard, then dip again, then freeze hard again. I use 350 degrees for 60 seconds...it always turns out SUPER!! Don't do like some suggest & skip the frying. It just isn't the same. This is a fantastic recipe! We drizzle honey over the finished dessert.