The first time we had Mexican fried ice cream at the fair it really was fried. However, last year when we got our fried ice cream, I noticed it wasn’t fried, but instead the ice cream was covered in cinnamon coated cereal, giving the ice cream a crunchy exterior tricking your mind into thinking you are eating fried ice cream. Also it was surrounded with freshly fried tortilla chips.
We decided to try this healthier version of fried ice cream. Full recipe can be found here. For this one, I skipped the homemade chocolate sauce and whipped cream and instead used chocolate sauce and canned whipped cream from the store. I wasn’t too happy with the canned whipped cream. It melted like crazy. I couldn’t even get a decent photo in without the heap melting into a puddle. I guess now that I’ve made my own whipped cream, the canned stuff will no longer go.
I think this version looks a lot like the one we eat at the fair every year. I’m not quite sure if we will be able to resist buying one at the fair still, but at least now we can have fried ice cream year-round.
Healthy Mexican fried ice cream
(adapted from this recipe)
- 1/2 gallon of Vanilla ice cream (or ice cream flavor of your choice)
- 1 1/2 cups Cornflakes
- 2 tsp of cinnamon for cereal
- whipped cream
- chocolate sauce
- Let ice cream soften slightly on counter for a few minutes so that it will be easy to scoop.
- Pour cereal into a medium sizes bowl. I crushed my flakes slightly so that they would be smaller. Sprinkle 2 tsp of cinnamon and mix so that cereal is coated in the cinnamon.
- Take an ice cream scoop and scoop one generous round scoop of ice cream. Then remove the scoop and place directly into the cereal bowl. Roll the ice cream ball around until all sides are coated with cereal. Gently remove ice cream and place into serving bowl. Repeat for additional scoops.
- Top with whipped cream. Then drizzle with chocolate.