Skip the frying and enjoy this no fry Easy Fried Ice Cream with much less fuss at home. Drizzle with chocolate syrup and a dollop of whipped cream, then finish with the infamous cherry on top.
Make Fried Ice Cream for the Family at Home
When dining out, I don't often order dessert after my meal. Primarily because, I'm typically pleasantly stuffed from a delicious meal that I didn't have to make. Total bonus, that last part by the way. Often when I do eat dessert out, it's an event all on its own. There are exceptions to every rule. After a meal at our favorite Mexican eateries, it's hard not to order a creamy flan, like this recipe from She Wears Many Hats or a heaping helping of fried ice cream to share. The later typically wins out.
Helpful Tips for Making Unfried Fried Ice Cream
If you order fried ice cream at a Mexican restaurant, they actually do fry the ice cream. You can get the same taste a lot simpler with less clean-up, by roasting the crispy coating in the oven instead.
- I make this with vanilla ice cream which is classic. You could make it with any flavor you enjoy, so have fun and get creative.
- I use a standard size ice cream scoop for this recipe. You can make these smaller or larger, depending on your preference.
- Before rolling the frozen ice cream scoops in the coating, allow ample time for the coating to completely cool.
- The coconut adds a nuttiness to the flavor of the coating without overtaking the flavor. If the brand used has long shreds, pulse it in a food processor a few times to chop before roasting.
- You can top this with homemade hot fudge,or a generous drizzle of bourbon praline pecan sauce. To simplify, you could use a bottled chocolate, strawberry or caramel syrup.
- These balls can be kept in the freezer for up to one month in an airtight container.
Mexican Inspired Dishes to Serve
We love Mexican inspired food at our house and I have many options in the MSSK recipe index for you to try. A few mentions you may consider for an upcoming meal:
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Helpful Kitchen Items:
Easy Fried Ice Cream
- ½ gallon premium light vanilla ice cream (light or full fat) divide into 8 even ½ cup scoops
- 3 cups cornflakes crushed
- 1 cup sweetened flaked coconut pulse in a food processor to chop
- 6 tablespoon salted butter
- 2 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- hot fudge or caramel sauce, whipped cream and cherries for serving
- Preheat oven to 350°F. Place cornflakes in a plastic storage back and finely crush using a rolling pin, or similar. Line a rimmed baking sheet with parchment.
- Pulse coconut in a food processor to chop finely. Add to bag with cornflakes along with sugar and cinnamon. Seal and shake to combine. Add butter, shake to coat.
- Spread in a single layer on a large baking sheet.
- Toast in the oven for 8-12 minutes, stirring periodically for even cooking. Set aside to cool.
- Meanwhile, Use a ½ cup regular ice cream scoop to form balls, shaping with your hands into rounds. Place on a wax paper lined baking sheet and into the freezer to set for at least 30 minutes.
- To assemble: Roll ice cream balls in cooled coating, placing back onto pan. Place back into the freezer just until firm and re-frozen 30-60 minutes.
- Serve drizzled with hot fudge or caramel sauce sauce with whipped cream and a cherry, if desired.