Diana's Desserts - www.dianasdesserts.com
See more recipes in Ice Creams and Frozen Desserts

Mexican Fried Ice Cream

in Diana's Recipe Book

Average Rating: 
(total ratings: 1)
Servings: 4-6
 
Ingredients:
For Ice Cream Balls:
1 pint vanilla or chocolate ice cream or
flavor of your choice
1/2 cup crushed cornflakes or
vanilla wafer crumbs
½ cup sweetened coconut flakes, optional
1 teaspoon ground cinnamon
2 teaspoons sugar
1 large egg
1 quart vegetable oil, for deep frying ice cream


For Garnish:
Honey
Whipped Cream


For Chocolate Nut Sauce:
3 tablespoons butter or margarine
1/3 cup pecan pieces
2/3 cup sugar
1/4 cup unsweetened cocoa
1/8 teaspoon salt
1/2 cup light cream
1/2 teaspoon vanilla extract

Instructions:
For Ice Cream Balls:
With ice cream scoop, scoop out 4 to 5 balls of ice cream. Place ice cream balls on a tray lined with waxed paper. Return to freezer.
Mix cornflake crumbs, coconut flakes (optional), cinnamon and sugar. Roll
frozen ice cream balls in half of crumb mixture and freeze again. Beat egg
and dip coated ball in egg, then roll again in remaining crumbs. Freeze until
ready to use.
(For thicker coating, repeat dipping in egg and rolling in crumbs.) When
ready to serve, heat oil to 350 degrees F. Place 1 frozen ice cream ball
in fryer basket or in a very deep frying pan, and with perforated spoon
lower into hot oil for one minute.

Immediately remove and place in dessert dish. Drizzle with honey and top
with a dollop of whipped cream. Repeat this process with remaining ice cream
balls, one at a time. Ice cream balls will be crunchy on outside and just
beginning to melt inside. Serve immediately.

Makes 4 to 5 servings

Note: you will need a very deep frying pan, or an electric deep fryer to
deep fry the ice cream balls in.



For Chocolate Nut Sauce:
In small saucepan over low heat, melt butter; add nuts, cooking until lightly browned. Remove from heat; stir in sugar, cocoa and salt. Blend in light cream. Over low heat, cook, stirring constantly, until mixture just begins to boil. Remove from heat; stir in vanilla. Spoon over fried ice cream balls. Serve warm. Makes about 1 cup sauce.

Source: DianasDesserts.com
Date: May 27, 2002

Reviews

Reviewer: Elizabeth
Rating: 
Review:
This takes a bit of time but believe me, it's worth it! This was a huge smash during one of my big family get togethers. Certainly recommended!

 

More Recipes in this Section

Creamy Lemon Gelato Banana Ice Cream Sandwiches Berries and Cream Wafer Sandwiches Black Forest Ice Cream Log Chardonnay Sorbet Cherry Pie Sorbet Chocolate Baked Alaska Chocolate Chip Cookie Ice Cream Sandwich Chocolate Ice Cream with Cherries and Almonds Chocolate Malted Ice Cream Chocolate Mint Ice Cream Chocolate-Hazelnut Gelato Cool Creamy Dessert Cream Cheese Ice Cream Crunchy Ice Cream Sandwiches Dulce de Leche Ice Cream Fresh Pear Sundaes Frozen Chocolate Bourbon Parfaits Frozen Chocolate Mousse Frozen Mixed Berry Cups Frozen Strawberry Soufflé Frozen White Chocolate Raspberry Mousse Bars Homemade Strawberry Ice Cream Ice Cream Cake Roll Ice Cream Sandwiches
Ice Cream Sandwiches Ice Cream Sundae with Hot Fudge Intensely Chocolate Gelato Lemony Buttermilk Ice Cream Light Lemon Sherbet Little Igloos Mango-Pineapple Granita Mexican Fried Ice Cream Mini Mud Pies with Chocolate Sauce Mint Chocolate Chip Ice Cream Pie Mocha Brownie Ice Cream Stacks Old-Fashioned Banana Split Peach Sorbet with Fruit Variations Peaches and Cream Ice Cream Peanutty Vanilla Sundaes Plum Sherbert with Orange Juice and Plum Wine Pomegranate Sorbet Rocky Road Ice Cream Rum-Brandy Ice Cream Strawberry Whip Vanilla Bean Ice Cream Vanilla Ice Cream Vanilla Ice Cream Crepes with Strawberry Sauce Watermelon Ice Cream White Chocolate Malt Ice Cream