Description
A delightful Mexican-inspired dessert featuring creamy vanilla ice cream encased in a crunchy, cinnamon-spiced cornflake coating, quickly fried to golden perfection and served with whipped cream and syrup toppings for an irresistible treat.
Ingredients
Scale
Ice Cream
- 1 quart vanilla ice cream
Coating
- 3 cups cornflakes cereal, crushed
- 1 teaspoon ground cinnamon
- 3 tablespoons granulated sugar
Batter
- 2 large eggs
- 2 tablespoons milk
Frying
- Vegetable oil for frying (enough for 2–3 inches depth)
Toppings (optional)
- Whipped cream
- Honey or chocolate syrup
- Maraschino cherries
Instructions
- Shape and freeze the ice cream balls: Scoop the vanilla ice cream into 6–8 firm balls. Place them on a baking sheet and freeze for at least 2 hours or until very hard to ensure they don’t melt during frying.
- Prepare the coating mixtures: In a bowl, combine the crushed cornflakes, ground cinnamon, and granulated sugar. In a separate bowl, whisk together the eggs and milk to create the batter.
- Coat the ice cream balls: Once the ice cream balls are frozen solid, dip each ball into the egg mixture, then roll in the cornflake mixture, pressing lightly to adhere the coating. For extra crunch, repeat the dipping and rolling process a second time.
- Refreeze the coated balls: Place the coated ice cream balls back on the baking sheet and freeze again for at least 2 more hours or overnight to make sure they are very firm for frying.
- Heat the oil: When ready to serve, heat 2–3 inches of vegetable oil in a deep fryer or a heavy pot to 375°F (190°C).
- Fry the ice cream balls: Carefully fry one ice cream ball at a time for about 10–15 seconds until the coating turns golden brown. Use a slotted spoon to remove them immediately to prevent melting.
- Serve and garnish: Serve the fried ice cream immediately topped with whipped cream, honey or chocolate syrup, and a maraschino cherry if desired for extra flavor and presentation.
Notes
- For a flavor twist, try using cinnamon toast crunch or crushed cookies instead of cornflakes for the coating.
- Work quickly during frying to prevent the ice cream from melting too much.
- Keep the ice cream balls frozen until just before frying to maintain the shape and texture.