With "Cinco de Mayo" this past weekend, I had the perfect excuse to make a dessert that I love, but never get the chance to have ...
Mexican Fried Ice-cream!
This version that I created is actually "un-fried" so it is as easy to make as it is delicious!
You will need (approximately) ...
3 cups of cornflakes
1/2 cup of sugar
2 teaspoons of cinnamon
Begin by scooping balls of the ice-cream. Use your hands to form and compact them slightly, then place them in a wax paper-lined dish and into the freezer. Allow them to set for about 15-30 minutes.
In the meantime, put the cornflakes in a resealable plastic bag and use your hands or a rolling pin to crush them. Add the sugar and cinnamon and shake to combine.
Working in batches, remove the ice-cream balls from the freezer and, one by one, coat them in the cornflake mixture. I like to use my hands to actually smash the cornflakes onto the surface of the ice-cream, rather than just rolling it. If at any point you feel like the ice-cream is becoming too soft, put the balls back in the freezer for about 10 minutes, then roll again ... I like to roll each ball 2-3 times in the cornflake mixture to ensure that they are well coated.
Return the finished fried ice-cream to the freezer and allow them to set for another 30 minutes or so.
Enjoy with your favorite ice-cream toppings ... My husband likes to drizzle his with honey and I like chocolate syrup.
Extra fried ice-cream can be stored in the freezer in the resealable bag ... Although you will probably be tempted to eat them all in one sitting!