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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 9 |
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Fried ice cream is one of my favorite desserts to order from Mexican restaurants, says Mandy Wright of Springville, Utah. When my sister and I found this recipe for preparing it at home, we knew it would be an impressive way to end a meal. Ingredients:
1/2 gallon french vanilla ice cream, softened |
3 cups crushed cornflakes |
4 teaspoons ground cinnamon |
oil for deep-fat frying |
honey and whipped topping, optional |
Directions:
1. Place nine 3-in. scoops of ice cream on a baking sheet. Freeze for 1 hour or until firm.
2. In a shallow bowl, combine cornflake crumbs and cinnamon. Roll ice cream balls in crumb mixture. Place on baking sheet; freeze overnight. Wrap each scoop separately in plastic wrap; transfer to a freezer bag. May be frozen for up to 2 months.
3. In an electric skillet or deep-fat fryer, heat oil to 375°. Unwrap ice cream; fry one scoop at a time for 8-10 seconds. Place in chilled bowls; serve immediately. Top with honey and whipped topping if desired. Yield: 9 servings.
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