I grew up in Arizona and we didn’t call it Mexican food – we just called it FOOD! For Cinco de Mayo tomorrow you may want to try this delicious favorite, Fried Ice Cream! I admit that I leave out the traditional coconut, but the secret ingredient is FROSTED FLAKES instead of corn flakes. Mmmm… Can’t wait to make some tomorrow!
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FRIED ICE CREAM
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Ingredients:
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1 quart Vanilla Ice Cream (don’t skimp on quality!)
3 Egg Whites
Frosted Flakes, 1 1/2 cups crushed (I put mine through my food processor)
1 Tablespoon Cinnamon sugar (optional)
sweetened coconut (optional)
2 quarts of vegetable oil (for deep frying)
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Instructions:
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Scoop ice cream and flash freeze on a cookie tray until very hard (best in a deep freeze for at least an hour, regular freezer for at least 2 hours). In a bowl large enough to put a scoop of ice cream, beat the egg whites (with the cinnamon sugar if using). In another bowl put the crushed cereal (combined with coconut if using). Roll ice cream scoops in the egg whites and then the cereal until completely coated.
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Return scoops to freezer for at least 2 hours.
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Heat oil to 375*
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With slotted spoon, place scoops in oil and fry for about 30 seconds or until golden brown. Drain on paper towels or brown paper bag. Serve with whipped cream and other ice cream toppings or just by itself!