Mexican Fried Ice Cream
First, you will need to collect your ingredients. (The sprinkles are optional, of course.) I didn’t realize until after I took this shot that nearly everything in this recipe was made from Great Value brand foods. I just want to let you know, that was not intentional, so just ignore the labels, please.
You will also need some food storage bags, such a sandwich “baggies” or gallon sized bags that do not zip. (There are probably a dozen different ways to make ice cream balls, but this is the way I do it.)
Stick your non-dominant hand inside one of the bags.
Scoop the ice cream into the “gloved” hand.
Now invert the bag so that the ice cream is inside the bag. Squish it into something that resembles an ice cream ball.
Leave the ball in the bag. Start with a fresh bag for each ice cream ball…scooping, shaping and inverting the bags, until you have enough servings, then toss them all in the freezer. You can leave them there as long as you want to, but at least until they firm up a little. You can easily make these up ahead of time so that the dessert seems effortless at the time of serving.
This is the part where you can really get the kids involved. First, get them excited about the project:
Next, have them pour some of the
frosted flake cereal into a zip bag.
(You may notice I had to label mine “DO NOT EAT”
to keep the older kids out of it long enough to make this recipe!)
Sprinkle the cereal generously with cinnamon.
You’ll want enough that you can taste it, but not so much that it is spicy. Feel free to taste as you go!
BE SURE TO ZIP THE BAG COMPLETELY!
Then, just have them use a rolling pin over the bag, rolling or pounding, until the flakes are crushed up. They like this part a lot!
Remove the ice cream balls from the freezer. Pour the crushed cereal mixture into a plastic bowl that has a tight fitting lid.
(Can you tell, these pictures were taken after dark? Sorry, but my helpers could not wait until tomorrow to try their creation, so we forged on.)
Unwrap the ice cream balls one at a time and drop them into the bowl.
Close the lid and shake until well- coated.
At this point, again, you can place all the coated balls into a container and store them in the freezer until it is time to serve dessert. This is the way I prefer to do it, otherwise, the process feels pretty slow.
Now comes, the best part! If you really want to impress the kids (or adults), you can fry up some tortillas, coat them in a cinnamon-sugar blend (I keep mine in a shaker in the spice cabinet.) and quickly stuff them into your bowls so that they harden in the bowl, forming a crunchy shell for the ice cream. This is a cute and yummy effect, but also one you should practice before your guests arrive, as it can be rather messy. When I make these for my kids, we usually skip the frying thing, but it does add a little “wow factor”!
Now all that is left is to place an ice cream ball into the shell (or directly into the dish!) Drizzle plenty of honey over the top…
And top it off with whipped cream and a cherry, if you like.
Here’s what it looks like when you skip the tortilla:
I hope you all have a great Cinco de Mayo and that your family enjoys Mexican “Fried” Ice Cream as much as we do!