How to Make Deep Fried Ice Cream. A Very Easy to Make Mexican Restaurant Dessert

Looking for a real crowd pleaser for your next Tex Mex or Mexican feast? Well, no matter how sophisticated your guest list, people just can't help but like deep-fried ice cream.

(It goes without saying, of course, that deep-fried ice cream is very well received at kids' birthday parties as well.)

Although there is nothing at all difficult about deep-frying a scoop of ice cream, it's just one of those "restaurant" kinds of dishes that people don't expect to see coming out of a home kitchen.

It's also lots of fun.

To make deep-fried ice cream, all you really need is a box of regular cornflakes, some ice cream, a little sugar and some oil for frying. What you really do need to make this recipe though is time, because although it's easy to make, you will need to let the ice cream balls harden up in the freezer for a few hours before attempting to toss them into hot oil!

Basic Deep-Fried Ice Cream Recipe

This is great with a very simple homemade Philadelphia style ice cream

• 4 scoops of ice cream
• A couple of cups of cornflakes (not the sweetened kind)
• Vegetable oil for deep frying
• 1 egg
• Cinnamon sugar, for dusting

1. On a plate, spread out about half of the cornflakes, and working one at a time, roll each of the four scoops of ice cream in the cornflakes until they are well coated.
2. Transfer the coated ice cream scoops to a clean plate and let them rest in the freezer for at least 2 hours to firm up the ice cream.
3. After 2 hours, whisk your egg in a bowl, spread the remaining cornflakes on your cornflake plate and take your ice cream scoops out of the freezer.
4. Gently transfer a single scoop to the egg bowl, and turn it until the scoop is completely coated in egg. Transfer the egg coated ice cream scoop to the cornflakes plate and roll it around to form a second layer of cornflakes over the ice cream. Roll it around well to ensure a solid and unbroken coating of cornflakes.
5. Repeat with the remaining 3 scoops and then return the ice cream balls to the freezer for at least another 2 hours before frying. (These can be made up to a couple of days before hand and let in the freezer until needed.)
6. When ready to serve, heat up 3 inches of vegetable oil in a deep fryer to a medium 350. You can also use a thermometer and a very stable heavy pot to deep fry if you don't have a fryer at home – just be a little careful is all…
7. When the oil has pre-heated, gently drop a single coated ice cream scoop in and let it fry for about 30 seconds or until it has just colored slightly. Roll it in cinnamon sugar and transfer to a dessert plate for serving. Repeat with the remaining ice cream scoops. (Don't try to do them all at once – you will cool the oil too much and end up with greasy ice cream!)

Top with a little whipped cream and enjoy!