№1. Fried Ice Cream Recipe with Cinnamon Sugar Tortilla Bowls
I think this Fried Ice Cream Recipe with Cinnamon Sugar Tortilla Bowls makes the perfect dessert for dinner party. All of the components can be made ahead of time, then just pop the ice cream in some hot oil before serving, and you have a total restaurant worthy dessert to feed to your guests. You’ll totally look like a rock star. 🙂
Finish off your Cinco de Mayo meal with this Fried Ice Cream Recipe that is served in cinnamon and sugar coated tortilla bowls. Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 8 servings
Fried Ice Cream:
- 1 quart vanilla ice cream
- 7 cups cornflakes
- 1 tablespoon cinnamon
- 4 egg whites
- vegetable or canola oil, for frying
Cinnamon Sugar Tortilla Bowls:
- 6 Old El Paso 6-inch flour tortillas
- 3 tablespoons butter, melted
- 3 tablespoons sugar
- 1 teaspoon cinnamon
- dulce de leche or caramel
- whipped cream
- maraschino cherries
Make the ice cream:
- Scoop the ice cream into 6 scoops. Place on a baking sheet lined with parchment paper or waxed paper. Freeze until solid, about 1 hour.
- In a large bowl, crush the cornflakes finely. Stir in the cinnamon.
- Place the egg whites in a smaller bowl and whisk until frothy.
- Remove the ice cream balls from the freezer. Working with one at a time, dip the balls into the egg whites, then roll in the cornflake crumbs. Return to the egg whites for a second coat, then back into the cornflakes. Use your hands to press the cornflakes into the ice cream. This is also when you can form the ice cream into a perfect ball.
- Place the ice cream back on the baking sheet and return the balls to the freezer. Freeze until completely solid, at least 4 hours, preferably overnight.
Make the tortilla bowls:
- Preheat the oven to 350ºF.
- Place the tortillas in the microwave for 30 seconds to soften. Lay one tortilla on a work surface, and brush the entire surface with melted butter. Mix the sugar and the cinnamon together in a small bowl, then sprinkle the surface of the tortilla with some of the cinnamon sugar. Turn the tortilla over, and repeat on the second side. Gently place the tortilla in a jumbo muffin tin (or an oven proof bowl or ramekin of similar size), making sure it is flat in the bottom, and folding the sides as needed to form a bowl shape. Repeat with the remaining tortillas.
- Bake the bowls for 15 minutes, or until browned. Let the bowls sit in the tin for a few minutes, then remove to a wire rack to cool completely.
- Fill a pot with oil 3-4 inches deep. Heat to 350ºF.
- Working with one ball of ice cream at a time, add the ice cream to the hot oil and cook, turning the ball constantly to make sure all sides get cooked, for 10-15 seconds, or until the coating is crisp. Remove with a slotted spoon and drain quickly on a paper towel. Transfer the balls to the tortilla cups.
- Drizzle each ice cream cup with dulce de leche, then top with whipped cream and a cherry. Serve immediately.