No-Fry Fried Ice Cream – If you love the fried version of this classic Mexican dessert, you just might love this version even more! Two secret ingredients make all the difference…
In the summer my mom, sisters, and I like going to a Mexican restaurant near my house for lunch and margaritas (of course). Somewhere along the way, my littlest sister got my kids and I into fried ice cream. For Cinco de Mayo this year I decided to replicate it for my family. The thing is, I hate frying things because it makes such a mess of my kitchen, so I decided to give No-Fry Fried Ice Cream a whirl.
Surprisingly, I actually like this recipe better than the real deal. First of all, I used vanilla bean ice cream. My local grocery store didn’t specifically have ice cream made from Mexican vanilla beans, but the sourced vanilla beans add a layer of detail and flavor to this dessert that makes it extra indulgent. For me, the second thing that made this recipe better than the fried restaurant version was the fact that the cornflake topping is toasted in BUTTER, then coated with cinnamon and sugar… Need I say more?
One thing my local Mexican restaurant does really well with their fried ice cream – they drizzle it with chocolate sauce and honey. Most of the recipes I’ve come across on the web totally neglect the latter. I don’t typically think to top my ice cream with honey, but it 100% ties this dessert together. You’ve gotta try it!
- 1.5 quarts (48 oz) vanilla bean ice cream
- 6 Tbsp salted butter
- 5 C corn flake cereal
- 2 Tbsp sugar
- 2 tsp cinnamon
- 6 Tbsp honey
- 6 Tbsp chocolate sauce
- 1 can whipped topping
- 6 maraschino cherries
- Line a baking sheet with parchment paper or aluminum foil. Roll the vanilla bean ice cream into 6 equal balls* and place them in the freezer for 30 minutes to an hour.
- Meanwhile, make the crumb topping. Pulse the cornflakes in a food processor, or crush them in a ziplock bag with a rolling pin until they are finely crushed.
- Melt the butter in a medium-sized skillet over medium heat. Once melted add the corn flakes to the pan. Cook for 3-5 minutes until the cereal is crunchy and lightly browned.
- Remove from the heat and stir in the cinnamon and sugar.
- Remove the ice cream balls from the freezer and roll them in the cinnamon sugar cereal mixture. Chill for 15 minutes before serving, or wrap the balls in plastic wrap and place them in the freezer for another day.
- To serve, drizzle each of the ice cream balls with 1 Tbsp of honey and 1 Tbsp of chocolate sauce. Top with whipped cream and a maraschino cherry.
*Wearing disposable gloves will make this step less messy, and will partially protect your fingers from the cold.