Transform your dessert experience with this incredible Fried Ice Cream Recipe, served elegantly in homemade Cinnamon Sugar Tortilla Bowls. This delightful treat offers an irresistible contrast of crispy exterior and luscious, creamy interior, promising a memorable finale to any Mexican-inspired meal or special occasion. Prepare to impress your guests and indulge in a dessert everyone will be raving about!
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Imagine capping off a vibrant feast of White Chicken Enchiladas, perfectly crisp Homemade Tortilla Chips, and zesty Homemade Salsa with a dessert that truly stands out. This fried ice cream is that show-stopping masterpiece, elevating your meal from delicious to unforgettable. It’s not just a dish; it’s an experience.
It’s no secret that I have an enduring love affair with Mexican food. For me, certain holidays become perfect excuses to dive headfirst into culinary celebrations. Take Cinco de Mayo, for instance. My brother-in-law, who spent time in Mexico, often playfully teases my family about our elaborate Cinco de Mayo fiestas, pointing out that only a small region in Mexico truly observes the holiday. Yet, who needs an elaborate justification to spend a day indulging in savory tacos, rich enchiladas, and decadent tres leches cake? And surely, we don’t require an excuse to enjoy an endless supply of chips and salsa?
As far as I’m concerned, celebrating solely for the joy of food is a perfectly valid reason. There’s an undeniable magic in gathering friends and family around a table laden with delicious dishes, creating cherished memories through shared flavors. Mexican cuisine, with its vibrant spices, fresh ingredients, and comforting textures, offers a boundless source of such joy. And what better way to crown such a feast than with a dessert that embodies the festive spirit?
Today, I am absolutely thrilled to share the ultimate sweet ending to any Mexican-themed meal: this incredible fried ice cream recipe! It’s a dessert that perfectly encapsulates the lively, joyful spirit of Mexican cuisine, offering a delightful blend of textures and temperatures that will leave everyone craving more.
Essential Ingredients for Fried Ice Cream Perfection
Crafting this dessert masterpiece requires a few key ingredients, each playing a crucial role in creating the signature crunchy, creamy, and irresistible experience. Quality ingredients make all the difference, so opt for your favorite brands and fresh components.
- Vanilla Ice Cream: The star of the show! Choose a high-quality, dense vanilla ice cream that holds its shape well. Its classic flavor provides a perfect canvas for the crispy coating.
- Cornflakes: These breakfast staples are transformed into the perfect crunchy coating. They break down easily to create a textured crust that crisps beautifully when fried.
- Cinnamon: Adds a warm, aromatic spice that complements both the ice cream and the cornflake crust, infusing a hint of Mexican flair.
- Egg Whites: Act as the essential binder, helping the cornflake mixture adhere firmly to the frozen ice cream scoops. They create a protective layer, crucial for frying.
- Oil, for Frying: Vegetable or canola oil with a high smoke point is ideal for deep frying, ensuring a golden, crispy crust without imparting unwanted flavors.
- 6-inch Flour Tortillas: The foundation for our edible bowls. Soft and pliable, they bake into perfectly crisp, scoopable vessels.
- Butter: Melted butter helps the cinnamon-sugar adhere to the tortillas and ensures they bake to a beautiful golden crisp.
- Sugar: Combined with cinnamon, it creates a sweet, fragrant coating for the tortilla bowls, enhancing the overall flavor profile.
- Desired Toppings: Unleash your creativity! Whipped cream, rich dulce de leche, and bright maraschino cherries are classic choices, but feel free to explore other delicious options.
Crafting Your Own Fried Ice Cream: A Step-by-Step Guide
While the idea of frying ice cream might sound complex, this recipe is surprisingly straightforward. The key to success lies in proper preparation and patience with the freezing stages. Plan ahead to ensure your ice cream is perfectly solid before its hot oil bath!
- Prepare the Ice Cream Scoops: Begin by scooping your vanilla ice cream into 6 generous, round balls. For best results and uniform shapes, use a sturdy ice cream scoop. Arrange these scoops on a baking sheet lined with parchment paper or waxed paper. This prevents them from sticking and makes transfer easier. Place the entire tray into the freezer and allow the scoops to firm up significantly for at least one hour. This initial freeze is crucial for maintaining their shape.
- Create the Crispy Coating: In a large bowl, finely crush the cornflakes. You want a texture that resembles coarse breadcrumbs, not a fine powder. A food processor or blender can speed this up, just be careful not to over-process. Once crushed, stir in the cinnamon thoroughly, ensuring an even distribution of spice throughout the cornflake mixture. This cinnamon-infused crust is what gives fried ice cream its distinctive flavor and crunch.
- Prepare the Egg White Wash: Separate your egg whites and place them in a separate, shallow bowl. Whisk them until they become light and frothy. The egg whites act as a natural adhesive, allowing the cornflake mixture to cling securely to the ice cream.
- Double-Coat for Maximum Crispness: Retrieve your firm ice cream balls from the freezer. Working quickly with one scoop at a time to minimize melting, dip each ice cream ball into the frothy egg whites, ensuring it’s completely coated. Then, immediately transfer it to the cornflake mixture, rolling and pressing gently with your hands to cover every inch. The secret to a robust, protective crust is a second layer. Repeat the process: dip the already coated ball back into the egg whites, then again into the cornflake crumbs, pressing firmly to create a thick, even shell. This double-coating is vital for preventing the ice cream from melting too quickly when fried.
5. Freeze Until Rock Solid: Once all your ice cream balls are thoroughly double-coated, place them back on the parchment-lined baking sheet. Return them to the freezer to freeze until completely solid. This step is non-negotiable and requires significant freezing time – at least 4 hours, but ideally overnight. The colder and harder the ice cream, the less it will melt during the brief frying process, ensuring that signature crispy-outside, creamy-inside contrast.
6. The Quick Fry and Serve: When you’re ready to serve, heat your chosen frying oil (vegetable or canola) in a deep pot or Dutch oven to 350°F (175°C). Use a candy thermometer to accurately monitor the temperature. Carefully drop one frozen ice cream ball at a time into the hot oil. This process is very quick – it should only take about 10-15 seconds per ball, turning constantly with a slotted spoon to ensure even browning. You’re aiming for a golden, crispy crust. Immediately remove the fried ice cream with the slotted spoon, briefly drain on a paper towel to remove excess oil, and then quickly transfer it into a prepared cinnamon sugar tortilla bowl. Serve immediately with your favorite toppings to enjoy the magical contrast of hot and cold, crunchy and creamy!
Creating the Perfect Cinnamon Sugar Tortilla Bowls
These edible, flavorful bowls are surprisingly simple to make and add an extra layer of crunch and sweetness to your fried ice cream. They’re also an elegant presentation that elevates the entire dessert.
- Preparation is Key: Begin by preheating your oven to 350°F (175°C). To form your bowls, you’ll need either a jumbo muffin tin, which creates perfectly sized and shaped receptacles, or several 1-cup ramekins placed on a baking sheet. Melt your butter in a small microwave-safe bowl. In another small bowl, combine your sugar and cinnamon, stirring well to create an aromatic mixture. Have your workstation ready for efficiency.
- Soften the Tortillas: To ensure your tortillas are pliable and won’t tear when you shape them, warm them slightly. Stack them and place them in the microwave for about 20-30 seconds. This makes them much easier to work with, preventing cracks and allowing for smooth shaping.
- Coat with Sweetness: Working with one softened tortilla at a time, brush one entire side liberally with the melted butter. Then, generously sprinkle it with the cinnamon-sugar mixture, ensuring an even coat. Flip the tortilla over and repeat the process on the second side with both butter and cinnamon-sugar. This double-coating ensures maximum flavor and crispness.
- Shape Your Bowls: Gently place the coated tortilla into one of the cups of your jumbo muffin tin (or around a ramekin). Carefully fold and press the sides of the tortilla around the cup to form a distinct bowl shape. It’s important to ensure the bottom of the tortilla is flat and firmly pressed into the base of the muffin cup or ramekin. This provides a stable foundation, preventing your finished bowl from tipping over once baked and filled. Repeat this process with the remaining tortillas until you have 6 beautifully shaped bowls.
- Bake to Golden Perfection: Place the muffin tin (or baking sheet with ramekins) into your preheated oven. Bake for approximately 10-15 minutes, or until the tortillas are visibly browned and crisp. Keep a close eye on them, as baking times can vary, and you want them golden, not burnt.
- Cool and Crisp: Once baked, remove the tin from the oven. Allow the tortilla bowls to sit in the muffin tin or around the ramekins for a few minutes to set their shape as they begin to cool. Then, carefully transfer them to a wire rack to cool completely. Cooling on a rack allows air circulation, ensuring they become perfectly crisp and ready to hold your delicious fried ice cream.
Expert Tips and Tricks for the Best Fried Ice Cream
Achieving the perfect fried ice cream requires attention to detail. These insights will help you master this impressive dessert:
- The Power of a Perfect Coating: The most crucial step is to ensure your ice cream scoops are completely coated with the cornflake mixture. Even a small gap or “hole” in the crust can lead to premature melting of the ice cream when it hits the hot oil. Take your time during the double-coating process, pressing the crumbs firmly onto the ice cream with your hands to create a thick, impenetrable barrier.
- Freeze Until Rock Solid: It cannot be stressed enough: the ice cream must be absolutely frozen solid before frying. If your freezer tends to keep items a bit soft, consider turning down the temperature a few degrees for a few hours before preparing the ice cream. Freezing the coated balls overnight is highly recommended to guarantee they are as firm as possible, providing maximum resistance against the heat of the oil.
- Temperature Control for Frying Safety and Success: When deep frying, always use a thermometer to maintain the oil temperature at a steady 350°F (175°C). Too cool, and the ice cream will melt before the crust crisps; too hot, and the crust will burn before the ice cream warms slightly. Use a sturdy pot with high sides and never fill it more than halfway with oil. Ensure good ventilation, and never leave hot oil unattended.
- Creative Topping Ideas: While whipped cream, dulce de leche, and cherries are classic, feel free to get creative! A reader once suggested drizzling the fried ice cream with honey or a rich chocolate sauce before adding whipped cream, and it sounds absolutely divine. Other fantastic options include a sprinkle of toasted coconut, chopped nuts (like pecans or walnuts), a fresh berry compote, or even a different flavor of ice cream for the core.
- Make Ahead for Effortless Entertaining: This Fried Ice Cream Recipe with Cinnamon Sugar Tortilla Bowls is truly ideal for dinner parties. All the components can be prepared well in advance. The cinnamon sugar tortilla bowls can be baked days ahead and stored at room temperature (not in an airtight container, which can soften them). The coated ice cream balls can be frozen for up to a week. Then, right before serving, simply pop the ice cream into hot oil for those crucial 10-15 seconds. This allows you to present a restaurant-worthy dessert that tastes freshly made, without the last-minute stress, making you look like an absolute rock star to your guests. Remember, only fry the ice cream right before serving; it’s best enjoyed hot and crunchy on the outside, and wonderfully creamy on the inside.
More Mexican-Inspired Recipes Perfect for Entertaining
Complete your Mexican feast with these delicious recipes that pair perfectly with our sensational fried ice cream:
- Creamy Queso Blanco
- Crispy Southwest Egg Rolls
- Decadent Tres Leches Cake
- Refreshing Fruit Batido
- Comforting Creamy Chicken Tortilla Soup
- Cool Virgin Frozen Margaritas
Handy Tools for Mastering This Fried Ice Cream Recipe
Having the right kitchen tools can make the process of creating this fantastic dessert even smoother and more enjoyable. These are some essentials I recommend:
- You’ll definitely need a sturdy ice cream scoop to create perfectly round and uniform scoops, which are key for successful frying. A good quality scoop makes all the difference!
- For forming those delightful tortilla bowls, a jumbo muffin tin works wonders, ensuring consistent shapes. Alternatively, you can use individual ramekins placed on a baking sheet.
- A reliable kitchen thermometer (like a candy thermometer) is invaluable for accurately monitoring your oil temperature during frying, ensuring safe and perfectly crispy results every time.
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Fried Ice Cream Recipe with Cinnamon Sugar Tortilla Bowls
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Ingredients
Fried Ice Cream:
- 1 quart vanilla ice cream
- 7 cups cornflakes
- 1 tablespoon cinnamon
- 4 egg whites
- vegetable or canola oil for frying
Cinnamon Sugar Tortilla Bowls:
- 6 (6-inch) flour tortillas
- 3 tablespoons butter melted
- 3 tablespoons sugar
- 1 teaspoon cinnamon
For Topping:
- dulce de leche or caramel
- whipped cream
- maraschino cherries
Instructions
Make the ice cream:
- Scoop the ice cream into 6 generous balls. Place on a baking sheet lined with parchment paper or waxed paper. Freeze until solid, about 1 hour.1 quart vanilla ice cream
- In a large bowl, finely crush the cornflakes. Stir in the cinnamon.7 cups cornflakes, 1 tablespoon cinnamon
- Place the egg whites in a smaller bowl and whisk until frothy.4 egg whites
- Remove the ice cream balls from the freezer. Working with one at a time, dip the balls into the egg whites, then roll in the cornflake crumbs. Return to the egg whites for a second coat, then back into the cornflakes. Use your hands to press the cornflakes firmly into the ice cream to ensure complete coverage and form a perfect ball.
- Place the coated ice cream balls back on the baking sheet and return them to the freezer. Freeze until completely solid, for at least 4 hours, but preferably overnight.
Make the tortilla bowls:
- Preheat the oven to 350ºF (175°C).
- Place the tortillas in the microwave for 30 seconds to soften. Lay one tortilla on a work surface, and brush the entire surface with melted butter. Mix the sugar and the cinnamon together in a small bowl, then sprinkle the surface of the tortilla with some of the cinnamon sugar. Turn the tortilla over, and repeat on the second side. Gently place the tortilla in a jumbo muffin tin (or an oven-proof bowl or ramekin of similar size), making sure it is flat in the bottom, and folding the sides as needed to form a bowl shape. Repeat with the remaining tortillas.6 (6-inch) flour tortillas, 3 tablespoons butter, 3 tablespoons sugar, 1 teaspoon cinnamon
- Bake the bowls for 10-15 minutes, or until browned and crisp. Let the bowls sit in the tin for a few minutes, then remove to a wire rack to cool completely.
To assemble:
- Fill a pot with oil 3-4 inches deep. Heat to 350ºF (175°C).vegetable or canola oil
- Working with one ball of ice cream at a time, carefully add the ice cream to the hot oil. Cook, turning the ball constantly to ensure all sides get cooked, for 10-15 seconds, or until the coating is golden and crisp. Remove with a slotted spoon and drain quickly on a paper towel. Immediately transfer the hot fried ice cream balls to the cooled cinnamon sugar tortilla cups.
- Drizzle each ice cream cup with dulce de leche or caramel, then top generously with whipped cream and a vibrant maraschino cherry. Serve immediately to enjoy the incredible contrast of temperatures and textures.dulce de leche or caramel, whipped cream, maraschino cherries
Recipe Notes:
Nutrition information is provided as an estimate only. The specific brands and products used can alter the nutritional counts. Any nutritional information should be used as a general guideline and does not include additional toppings beyond the core recipe.