Mexican Fried Ice Cream
Top Rated Recipe
Key Details:
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prep time: 4 hours
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Cook time: 5 minutes
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Difficulty Level: Easy
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Course: Dessert
Cuisine: South Indian
Key Ingredients:
Vanilla ice cream
Crushed cornflakes or cookie crumbs
Cinnamon powder
Caster sugar
Eggs
Honey
Whipped cream
About Mexican Fried Ice Cream
Table of Contents
Fried icecream? Yes
indeed, try this out and you will believe you can fry ice cream
- Vanilla ice cream, frozen hard 8 scoops
- Crushed cornflakes or cookie crumbs 2 cups
- Cinnamon powder 1 tsp
- Caster sugar 8 tsps
Step 1. For each portion mix ½ cup cornflakes or cookie crumbs, ¼ tsp cinnamon powder and 2 tsps castor sugar in a plate.
Step 2. Roll frozen ice cream scoops in half the crumb mixture and freeze again.
Read MoreIngredients
- Vanilla ice cream, frozen hard 8 scoops
- Crushed cornflakes or cookie crumbs 2 cups
- Cinnamon powder 1 tsp
- Caster sugar 8 tsps
- Eggs, beaten 4
- Oil to deep-fry
- Honey 8 tbsps
- Whipped cream 8 tbsps
How to Make Mexican Fried Ice Cream (Stepwise Photos)
Method
- For each portion mix ½ cup cornflakes or cookie crumbs, ¼ tsp cinnamon powder and 2 tsps castor sugar in a plate.
- Roll frozen ice cream scoops in half the crumb mixture and freeze again.
- Beat 1 egg in a bowl and dip coated balls 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 in a deep pan. Place a frozen ice cream ball on a perforated spoon and lower into hot oil 1 minute. Immediately remove and place on a serving plate.
- Drizzle 2 tbsps honey and top with 2 tbsps whipped cream and serve immediately.
- Prepare more portions in the same way.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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