Mexican Fried Ice Cream

Ingredients:

4 scoops vanilla ice cream

2 cups cornflakes, crushed

1 teaspoon cinnamon

2 tablespoons granulated sugar

2 eggs

1 tablespoon milk

Vegetable oil, for frying

Whipped cream, for serving

Honey or chocolate syrup, for drizzling

Maraschino cherries, for garnish

Directions:

Scoop the vanilla ice cream into 4 balls and place them on a baking sheet lined with parchment paper. Freeze for at least 2 hours until firm.

In a shallow dish, mix crushed cornflakes, cinnamon, and sugar.

In another bowl, whisk together eggs and milk.

Roll each ice cream ball in the cornflake mixture, then dip into the egg mixture, and roll again in the cornflakes to create a thick coating. Place back in the freezer for another hour.

Heat vegetable oil in a deep fryer or heavy-bottomed pot to 375°F (190°C).

Quickly fry each coated ice cream ball for about 10 seconds until golden brown. Remove with a slotted spoon and drain on paper towels.

Serve immediately, topped with whipped cream, a drizzle of honey or chocolate syrup, and a cherry on top.

Prep Time: 10 minutes (plus freezing time) | Cooking Time: 10 seconds per scoop | Total Time: 2 hours 10 minutes

Kcal: 350 kcal per serving | Servings: 4