4. Fry the Ice Cream:
- In a deep frying pan or pot, heat about 2 inches of vegetable oil to 375°F (190°C). You can test if the oil is hot enough by dropping a small piece of bread into the oil—it should sizzle and turn golden within seconds.
- Carefully lower each coated ice cream ball into the hot oil. Fry for about 10-15 seconds, or until the coating turns golden brown and crispy. Be careful not to fry for too long, as the ice cream will start to melt.
- Remove the fried ice cream from the oil using a slotted spoon and place it on a paper towel to drain any excess oil.
5. Serve:
- Place each fried ice cream ball in a serving dish or bowl.
- Drizzle with honey, and sprinkle with extra cinnamon if desired. You can also add a dollop of whipped cream or a cherry on top for extra sweetness.
- Serve immediately while the ice cream is still cold, and the coating is warm and crispy!
Tips:
- Freeze, Freeze, Freeze: Freezing the ice cream balls before coating and after coating is key to making sure they don’t melt when you fry them.
- Flavored Coatings: You can experiment with different coatings, such as crushed graham crackers or crushed pretzels for added flavor and texture.
- Crispier Coating: If you want an even crunchier coating, you can dip the ice cream ball in the batter and then roll it in cornflakes and panko breadcrumbs for an extra crispy texture.
Mexican Fried Ice Cream is a sweet, crispy, and creamy treat that’s perfect for impressing your guests or just indulging in a special dessert. Enjoy the contrast between the cold ice cream and the warm, crunchy coating! Let me know if you try it!
