Ziploc Mexican Fried Ice Cream Recipes
MEXICAN FRIED ICE CREAM
"Fried ice cream is one of my favorite desserts to order from Mexican restaurants," says Mandy Wright of Springville, Utah. "When my sister and I found this recipe for preparing it at home, we knew it would be an impressive way to end a meal."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 9 servings.
Number Of Ingredients 5
Steps:
- Place nine 3-in. scoops of ice cream on a baking sheet. Freeze for 1 hour or until firm. , In a shallow bowl, combine cornflake crumbs and cinnamon. Roll ice cream balls in crumb mixture. Place on baking sheet; freeze overnight. Wrap each scoop separately in plastic wrap; transfer to a freezer bag. May be frozen for up to 2 months., In an electric skillet or deep-fat fryer, heat oil to 375°. Unwrap ice cream; fry one scoop at a time for 8-10 seconds. Place in chilled bowls; serve immediately. Top with honey and whipped topping if desired.
Nutrition Facts :
MEXICAN "FRIED" ICE CREAM
Provided by Rachael Ray : Food Network
Categories dessert
Time 5m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Scoop out ice cream into small bowls. Crush corn cereal in your hands (or in a re-sealable plastic bag) and top the ice cream. Sprinkle with cinnamon and drizzle with honey.
THE ORIGINAL CHI-CHI'S MEXICAN FRIED ICE CREAM
This is the original Chi-Chi's Mexican Fried Ice Cream. You can serve this on the fried flour tortilla sprinkled with a cinnamon sugar mix as it was done in the later years or in a sherbet glass as it was in the early 80's. At one point we even offered these in chocolate and strawberry as well. Prep time is for the ice cream ball to harden.
Provided by KingJackQueen
Categories Frozen Desserts
Time 33m
Yield 1 ice cream ball, 1 serving(s)
Number Of Ingredients 8
Steps:
- Form 4 oz. of French vanilla into a ball.
- Roll the ball of ice cream in the cinnamon sugar mixture until completely coated.
- Roll in corn flake crumbs till coated.
- Place in the freezer to harden.
- Place the hardened ice cream ball in a fry basket and deep fry for 2 seconds at 350 degrees fahrenheit.
- FOR THE SHERBET GLASS(the early years):.
- Put a dollop of whip cream in the bottom of the glass.
- Place the fried ice cream ball on top of the dollop.
- Drizzle a small amount of honey over the top of the ice cream ball.
- Place 8 whip cream rosettes around the ice cream ball and one on top.
- Top with a maraschino cherry.
- Enjoy!
- FOR THE TORTILLA (the later years):.
- Deep fry a tortilla flat until crispy.
- Sprinkle with the remaining cinnamon sugar mixture.
- Follow the instructions for the sherbet glass.
- Enjoy!
FRIED ICE CREAM
Vanilla ice cream with a crunchy coating. Serve with whipped cream, honey, and cherries.
Provided by Jeri Zieman
Categories Desserts Frozen Dessert Recipes
Time 4h
Yield 8
Number Of Ingredients 5
Steps:
- Scoop ice cream into 8 - 1/2 cup sized balls. Place on baking sheet and freeze until firm, about 1 hour.
- In a shallow dish, combine cornflakes and cinnamon. In another dish, beat egg whites until foamy. Roll ice cream balls in egg whites, then in cornflakes, covering ice cream completely. Repeat if necessary. Freeze again until firm, 3 hours.
- In deep fryer or large, heavy saucepan, heat oil to 375 degrees F (190 degrees C).
- Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time, for 10 to 15 seconds, until golden. Drain quickly on paper towels and serve immediately.
Nutrition Facts : Calories 371.8 calories, Carbohydrate 25 g, Cholesterol 29 mg, Fat 29.3 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 7.3 g, Sodium 149.5 mg, Sugar 15.2 g
ICE CREAM IN A ZIPLOCK BAG
Make and share this Ice Cream in a Ziplock Bag recipe from Food.com.
Provided by txzuckerbaeckerin
Categories Frozen Desserts
Time 25m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Put milk, sugar and vanilla in pint or quart-sized Ziplock bag and seal well.
- Fill a gallon sized Ziplock bag with ice and add the 8 tablespoons rock salt.
- Add the small milk-Ziplock bag.
- Seal well and squish.
MEXICAN FRIED ICE CREAM DESSERT
Enjoy all the flavors of Mexican fried ice cream in this easy, layered 13x9-dessert.
Provided by Jessica Walker
Categories Dessert
Time 8h50m
Yield 15
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- In 10-inch skillet, melt butter over medium heat. Add almonds; cook and stir 3 minutes. Stir in crushed cereal, coconut and brown sugar. Press in bottom of ungreased 13x9-inch (3-quart) baking dish. Bake 5 minutes. Place in freezer 30 minutes.
- Meanwhile, remove ice cream from freezer to soften. In large bowl, mix ice cream and cinnamon. Spread over top of cooled crust. Cover and freeze 8 hours before serving. Cut into 5 rows by 3 rows.
Nutrition Facts : Calories 210, Carbohydrate 26 g, Cholesterol 25 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 95 mg, Sugar 21 g, TransFat 0 g
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