You know when you are at a mexican restaurant for someone’s birthday and the staff brings you out some fried ice cream while they place a huge sombrero on your head and try to embarrass you? Well, now you can put that sombrero on at home and enjoy Fried Ice Cream any time! It’s called Fried Ice Cream and some places actually do fry it, but my recipe is a little sneaky cheat way to make the dessert without actually frying anything. That’s why my recipe is called “Fried” Ice Cream. This saves you the hassle of frying the ice cream and the added calories frying brings along. You could even use healthier cereal and frozen yogurt or even frozen greek yogurt to make the dessert a little more healthy. What’s also nice is that this can be made well in advance and just be kept in your freezer until you are ready to serve, or just keep a few stocked in your freezer so you are ready to surprise your family with a fancy looking treat that really was easy to make.
I do not measure for this recipe, but I will try my best to give a good estimate on ingredients and amounts. You can play around with the ingredients and flavors however you like.
“Fried” Ice Cream
Ingredients: Enough for 5 servings
2 C of flake style cereal. I only had Special K with Strawberries on hand so I just picked through and ate the berries so I only used the flakes. Frosted Flakes, Special K, or anything like that would work. I would lower or omit the sugar if using a sugary cereal such as Frosted Flakes.
Vanilla Ice Cream or frozen yogurt
2 TBS Sugar
2 teas cinnamon, plus more if desired to sprinkle on/in whipped topping.
Whipped Cream (either homemade or from a can).
Add cereal to plastic storage bag, flatten removing air, seal and gently roll with rolling-pin to crush the cereal until it is crushed fine. I cover the bag with a towel when crushing with rolling-pin. This is a great little task for your kitchen helpers!
Add the sugar and cinnamon to the crushed cereal and shake gently to mix.
Scoop a generous scoop of ice cream and use clean hands to form into a large ball. I try to make them the size of a tennis ball. Only make one at a time.
Drop one ball of ice cream into the bag of crushed cereal, cinnamon, and sugar and shake gently to coat the ice cream ball with the coating.
Once the ball is all coated, place it in a freezer safe dish.I like to use a covered 9 x 13 cake pan.
Repeat making the ice cream balls and then coating each one and placing them on the pan.
Transfer the “fried” ice cream balls to a cold freezer. A deep freezer is ideal if you have one. Keep them there for at least one hour just until ready to serve. If covered, you can store them in the freezer for a few weeks, but the cereal coating can tend to get a little soggy so I’d try to eat them up within a week!
If making homemade whipped cream, chill your bowl for a few minutes and then beat the cream and add a little honey or sugar to the cream as it whips. I use an electric type mixer for this. I also added a little cinnamon to mine. You just need enough whipped cream to dollup on top of each serving of the “Fried” ice cream.
Have your chocolate, caramel, honey, and cinnamon ready. You may want to warm up your syrups if they are thicker so they drizzle nicely. I like the squeeze bottle kind for this recipe since they are already thin and drizzle easily.
Take the ice cream balls out of the freezer and plate each one. I like to drizzle chocolate, honey, and caramel, then place the ball, top with whipped cream and drizzle more chocolate, caramel, and honey on top. I finish with just a sprinkle more of cinnamon on the whipped cream.
Repeat for each serving.
Nothing left to do, but dive on in!
I bet you won’t even miss that it’s not really fried! This dessert is deserving of one of my fancy spoons!
Licking your plate clean is totally appropriate, just push that sombrero back out of the way!