I scream, you scream, we all scream for {FRIED} ice cream!

Years ago, fried ice cream was a very popular dessert at Mexican restaurants. RIP Don Pablo’s! I don’t know if it’s still on the menu at YOUR favorite place, but I rarely look at the desserts. When I go out for Mexican food, I tend to STUFF myself with chips soooo I’m way too full after (sometimes before) my meal. I don’t know about you, but I am much more restrained when I eat at home! This makes homemade fried ice cream the perfect addition to your at-home fiesta.

This recipe takes a little forethought (only an hour or two), but it is so crunchy and delicious. I think the perfect combination is vanilla ice cream with caramel syrup and whipped cream. However, you can use any ice cream and toppings that pair well with cinnamon. We did chocolate this time too!

Ingredients

• Container of selected ice cream
• 3 cups Corn Chex (GF option) or Corn Flakes (not GF), crushed
• ¼ cup packed light brown sugar
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• 4 tablespoons unsalted butter (1/2 stick), melted
• 1 teaspoon pure vanilla extract
• Additional Toppings

Directions

1. Line a baking sheet or casserole dish with parchment paper.
2. Scoop approximately 10 small balls of ice cream and place them on the parchment paper.
3. Place the sheet or dish in the freezer for approximately 1 hour.
4. Preheat your oven to 350 degrees.  
5. Put the cereal into a gallon bag and crush it with a rolling pin.
6. Add the brown sugar, cinnamon, and nutmeg to a large bowl. Add the crushed cereal. Stir until combined.
7. Add the melted butter and the vanilla to the crumb mixture and mix until well combined.
8. Spread the crumb mixture on a parchment lined baking sheet. Bake for approximately 10 minutes and then let it cool completely.
9. Grab the ice cream balls from the freezer and roll them in the crumb mixture. You will need to apply pressure. After they are coated, place them back on the sheet or in the dish. The ice cream balls start to melt once you roll them, so work as fast as you can or get your family to help! Re-freeze the ice cream balls for approximately 30 minutes.
10. Pull the coated ice cream balls out of the freezer when you are ready to eat.
11. Top with your favorite toppings and ENJOY!

Katie G.

PS: These can definitely be made ahead of time. You can store them in the freezer and pull out what you need later.

PPS: Extra crumb mixture makes a DELICIOUS ice cream topping (like nuts) to keep on hand if you want to add just a little crunch and extra sweetness.