May 7, 2012

fry up a fiesta

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
Vanilla ice-cream

To make the "un-fried" fried ice-cream ...

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!

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