Fried Ice Cream

Happy Cinco de Mayo everyone! I can't believe May is well underway and summertime will be here before we know it!

If you are looking for a dish that isn't only Mexican inspired for Cinco de Mayo, but one that can get you well through the Summer months, this ice cream is for you...

And hell, who DOESN'T like fried ice cream! A crunchy fried exterior coated in chococolate sauce, whipped cream, and a cute little cherry is only hiding a melted ice cream center.

I know, right?

The trick to cooking these gems is frying as hot and quick as possible... Exploded ice cream in your frying oil is no bueno (not that I would know... OK yes, yes I would).

Anyways, I hope you have time to whip up this fried ice cream for dessert tonight. And if you are still on the lookout for a fun dinner recipe, hop on over to my best friend Amy's page at Crafts, Cakes, and Cats and try her delicious Chicken, Corn, and Black Bean Taquitos... Ole!

For the Ice Cream:
1 pint ice cream, I used vanilla but any would work
2 cups Corn Flake cereal, crushed
2 teaspoons cinnamon
1 Tablespoon granulated sugar
2 eggs
1 teaspoon water

Vegetable Oil for frying

For Topping:
Chocolate sauce
Whipped Cream
Cherries

Scoop your ice cream into 4 balls, using your hands, that are about 2 inches in diameter. Your hands will feel like Anna's heart in Frozen. Wrap the balls in plastic wrap and re-freeze for 2-4 hours.

In a large Ziploc bag, combine the crushed Corn Flake cereal, cinnamon, and sugar. Shake to combine and pour on to a large plate.
In a medium bowl, whisk together the eggs and 1 teaspoon water. Set aside.

Working quickly, roll your ball of ice cream into the cereal mixture, pressing to stick.

Then dip into your egg mixture

Then roll back into your cereal mixture to cover completely.

Re-wrap in plastic wrap, tightly covering and reshaping slightly, and place back in your freezer for 4 hours to overnight, preferred.

Heat enough oil in a medium sauce pan, tall enough to completely cover the ice cream (about 3-4 inches) to 375 degrees.

Remove ice cream ball from freezer and quickly dip into the hot oil and fry for 30 seconds and just until lightly golden.

Remove with a slotted spoon, allowing excess oil to drip off.

Transfer to serving plate, drizzle with chocolate sauce, whipped cream, and cherry.

Serve and enjoy!

I just love the crunchy exterior with oozing vanilla inside. This ice cream will be gone in a flash, trust me.