Fried Ice Cream Recipe
Vanilla ice cream covered with corn flakes, served in crown fried flour tortilla coated with cinnamon-sugar, topped with honey, whipped cream, chocolate syrup, cherry and rainbow sprinkles.
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Ingredients
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Ice Cream Base
Tortilla
Coating
Toppings
Method
Prepare the Ice Cream
- 1
Scoop the Ice Cream
Using an ice cream scoop, place 4 scoops of vanilla ice cream onto a baking sheet lined with parchment paper. Make sure they're spaced apart.
- 2
Freeze the Ice Cream
Cover the scoops with plastic wrap and place them in the freezer for at least 1 hour or until they are very firm.
Prepare the Tortilla
- 3
Heat the Oil
In a large frying pan, heat 2 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Tortillas
Take one flour tortilla and fry it in the hot oil for about 30 seconds on each side until golden brown. Remove from the oil and place on a paper towel to drain excess oil. Repeat with the second tortilla.
- 5
Shape the Tortillas
While the tortillas are still warm, gently shape them into a bowl or crown shape to hold the ice cream.
Prepare the Coating
- 6
Crush the Corn Flakes
In a large bowl, crush the corn flakes into smaller pieces using your hands or a rolling pin.
- 7
Mix Cinnamon Sugar
In a separate bowl, combine 1 tablespoon of granulated sugar and 2 teaspoons of cinnamon. Mix well.
Assemble the Fried Ice Cream
- 8
Coat the Ice Cream
Take the frozen ice cream scoops out of the freezer. Roll each scoop in the crushed corn flakes until fully coated.
- 9
Fry the Coated Ice Cream
Carefully drop each coated ice cream scoop into the hot oil. Fry for about 10-15 seconds until the coating is golden brown. Remove and let it drain on paper towels.
- 10
Serve the Fried Ice Cream
Place each fried ice cream scoop in the shaped tortilla. Drizzle with honey, add whipped cream, chocolate syrup, a maraschino cherry, and top with rainbow sprinkles.
