Nieve Frito Recipe

Portion ice cream

Line a baking sheet with parchment paper. Using a 2–3 tablespoon or 2.5-inch cookie scoop, portion the vanilla ice cream into 8 even scoops and place on the lined baking sheet, spacing them well.

Freeze scoops solid

Wrap each scoop tightly with plastic wrap so the ice cream is completely enclosed and smooth out the wrap. Place the wrapped scoops back on the baking sheet and freeze at least 2 hours, preferably 4 hours or overnight, until rock-solid. This step is critical so the ice cream doesn't melt during frying.

Prepare coating stations

In a shallow bowl combine the crushed cornflakes and 1 tsp ground cinnamon. In another shallow bowl whisk together the flour and a pinch of salt. In a third shallow bowl beat the eggs with the milk until smooth.

Coat scoops

Unwrap one frozen ice cream ball at a time. Roll it first in the flour (lightly, shaking off excess), then dip into the egg wash to coat fully, and finally press into the cornflake mixture until completely covered. For a thicker crust, return the coated scoop to the egg wash and cornflake mixture once more. Place coated scoops back on the parchment-lined sheet and put immediately into the freezer for at least 1 hour to refirm the coating.

Heat oil

Pour vegetable oil into a heavy pot or deep fryer to a depth of about 3 inches. Heat the oil to 375°F (190°C). Use a candy/deep-fry thermometer to monitor temperature; maintaining high heat is important so frying is very quick.

Fry quickly

Remove coated scoops from the freezer just before frying. Using a slotted spoon or spider, gently lower one coated scoop into the hot oil and fry 10–20 seconds, turning once, until the crust is golden brown. Work quickly: the goal is to brown the exterior while keeping the interior frozen. Do not overcrowd the oil; fry 1–2 at a time. Drain briefly on paper towels.

Finish & serve

Place fried scoops on serving plates. Drizzle with honey or warm cajeta (if using, warm slightly so it’s pourable). Sprinkle with the remaining 1/2 tsp ground cinnamon, chopped toasted nuts if desired, and a small pinch of lime zest for brightness. Serve immediately.

Keep everything cold and work quickly: only remove one or two scoops from the freezer at a time for coating and frying. If the oil temperature drops below 350°F (175°C), let it return to 375°F (190°C) before frying the next batch.

If cajeta is not available, use thickened sweetened condensed milk warmed gently, or heat honey with a teaspoon of lime juice to thin slightly. For extra crunch, press additional crushed cornflakes or toasted coconut into the coating before refreezing.

Yield note: crushed cornflakes amounts will vary depending on how many times you double-coat. Freeze time is the main variable — ensure scoops are rock solid before frying to prevent leakage.