1/2 Photos of Fried Ice Cream
Darlene Summers's Note:
This is a recipe I have eaten in a wonderful Mexican restaurant (La Fiesta) in Carbondale, Illinois. I have not made this my own self yet, mainly because I forget about it till I am at La Fiesta. Then of course I order it there and have no need to make it. (It is so good). The recipe came from a Mexican Cookbook I have by Better Homes & Gardens. Hope you get as much enjoyment from eating it as I do at La Fiesta.
My Private Note
Units: US | Metric
- 1Place 4 scoops (about 1/2 cup each) of ice cream in a small pan.
- 2Freeze for 1 hour or till firm.
- 3In a small mixing bowl stir together egg and vanilla.
- 4In a pie plate carefully stir together cereal and cinnamon.
- 5Dip each frozen ice cream ball in the egg mixture, and then roll them in the cereal mixture.
- 6Return coated ice cream balls to freezer and freeze for 1 hour or till firm.
- 7Reserve the remaining cereal mixture.
- 8In a small mixing bowl stir together egg and vanilla.
- 9Remove coated ice cream balls from the freezer. Dip balls in egg mixture, and then roll them in the remaining cereal mixture and return to pan.
- 10Cover and freeze for several hours or till firm.
- 11In a deep fat fryer or a heavy saucepan, fry frozen coated ice cream balls one or 2 at a time, in deep hot oil (375°F) for 15 seconds or till golden brown.
- 12Drain on paper towels; return the fried ice cream balls to freezer while frying the remaining balls.
- 13Serve immediately with whipped cream (if desired).
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Nutritional Facts for Fried Ice Cream
Serving Size: 1 (109 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 237.8
- Calories from Fat 87
- Total Fat 9.7 g
- Saturated Fat 5.2 g
- Cholesterol 122.0 mg
- Sodium 214.9 mg
- Total Carbohydrate 31.3 g
- Dietary Fiber 1.0 g
- Sugars 16.0 g
- Protein 6.6 g