How to Make Mexican Fried Ice Cream – Easy, Yummy Recipe!
Get ready for a mind-blowing dessert! Mexican Fried Ice Cream is not only delicious but also super easy to make at home. I’m excited to share my ultimate recipe with a crispy, golden coating and a tasty cinnamon sugar tortilla base, plus all the toppings you can think of! Why settle for ordinary when you can enjoy this amazing treat?
Servings 6 servings
Ingredients
- 1 quart vanilla ice cream
- 1 cup vanilla wafer crumbs 30 cookies crushed
- 1/2 cup pecans or walnuts finely chopped
- 2 large eggs
- 3-4 cups vegetable or canola oil
- 6 small 6" flour tortillas use the fajita size
- 1/2 cup granulated sugar fine sugar is my favorite
- 1 teaspoon cinnamon
- 1 can whipped cream
- chocolate sauce or honey for topping
- 6 maraschino cherries
Instructions
- Start by forming six 3/4 cup size ice cream balls and place on baking sheet of wax paper & freeze several hours or until very firm. You can use an ice cream scoop to begin piling the ice cream up; then use your hands to press ice cream into a ball shape.Note: I like to do this the night before to save time.
- You can either do this step the night before or in the morning to allow it to have time to freeze well before frying. It is time to make the fried ice cream. In a bowl, combine 1 cup crushed vanilla cookie crumbs & 1/2 cup finely chopped nuts
- Coat ice cream ball with the crumb mixture.
- In another bowl beat 2 eggs. Now roll the coated ice cream ball in the egg mixture.
- Finally roll in the egg mixture again.NOTE: You can also make a 2nd coating with cornflakes and cinnamon to roll in the 2nd time if you prefer an additional layer of texture.
- Place on waxed paper and freeze at least 2 hours.
- When you are ready to put together the fried ice cream, I like to start with the base of the dessert to have a place to put the fried ice cream. I usually start about 15-20 minutes before I want to serve dessert.In a salad bowl or put 1/2 cups sugar and 2 teaspoons cinnamon; mix.Now let’s make the fried tortilla base put vegetable or canola oil in a small skillet. Fill with 2-3″ of oil and heat over medium heat. If you drop water in it and it sizzles, it’s ready!Using tongues, place a flour tortilla in the hot oil for 45-60 seconds on each side.
- Remove and put on top of cinnamon and sugar mixture aggitating carefully back and forth to affix the coating; turn and repeat. Now set the tortilla on a plate. Repeat with the other flour tortillas.
- Keep the oil warm. It is time to fry the ice cream! Fry one ball at a time for just 20-25 seconds, turning frequently so that it is nicely browned on all size. Set on a paper towel to drain excess oil before transferring it to the prepared cinnamon sugar tortilla shell. Repeat until you have fried all 6 ice cream balls.
- Just before serving – top with chocolate sauce or honey, whipped cream, and a cherry on top.