Finish off your Cinco de Mayo meal with this Fried Ice Cream Recipe that is served in cinnamon and sugar coated tortilla bowls.
I will be the first to admit that I will celebrate a holiday purely for the food. Like Cinco de Mayo. My brother in law spent some time in Mexico, and always laughs at my family when we throw a big fiesta for Cinco de Mayo, saying that there really is only one small part of Mexico that even celebrates the holiday.
But let’s face it – we all know that Cinco de Mayo is just our American way of justifying eating tacos and enchiladas and tres leches cake all day long, right? Like we really need an excuse to stuff our faces with chips and salsa, but hey – I’ll take any excuse I can.
Like I said – I’m totally ok with celebrating just for the food. 🙂
And it’s no secret that I’m obsessed with Mexican food. So I’m teaming up with Old El Paso again to bring you the perfect dessert to finish off your Mexican meal – this fried ice cream recipe!!
I actually remember the first time I had fried ice cream – at a Mexican restaurant when I was probably 19 or 20. We had ordered one to share for dessert, but after my first bite, I was secretly wishing that I would have ordered my own. Who would have ever thought to coat a ball of ice cream and deep fry it?
MY LATEST RECIPESEver since then, I have been obsessed with it. A few years ago, I made a Faux Fried Ice Cream, but let’s face it – there are occasions when you just need to go all out. And Cinco de Mayo is one of them. Don’t be afraid of frying ice cream. I know it sounds messy, but it’s really quite easy. My two hints are to make sure the ice cream is completely coated – which is why I do 2 layers of the coating, and make sure the ice cream is completely solid before frying it. If your freezer keeps things kind of soft, this might be an occasion worth turning the temperature down a few degrees.
But let’s not forget the star of the show. Using Old El Paso flour tortillas, you make these incredibly delicious tortilla bowls coated in cinnamon sugar. I’m not gonna lie – as much as I loved the ice cream, I think I actually liked the bowl even more. These are baked – not fried – but they taste just as decadent. I’m sure it’s all the butter 😉 , but they are crisp and sweet and buttery and you won’t want to stop eating yours.
I think this Fried Ice Cream Recipe with Cinnamon Sugar Tortilla Bowls makes the perfect dessert for dinner party. All of the components can be made ahead of time, then just pop the ice cream in some hot oil before serving, and you have a total restaurant worthy dessert to feed to your guests. You’ll totally look like a rock star. 🙂
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- 1 quart vanilla ice cream
- 7 cups cornflakes
- 1 tablespoon cinnamon
- 4 egg whites
- vegetable or canola oil, for frying
- 6 Old El Paso 6-inch flour tortillas
- 3 tablespoons butter, melted
- 3 tablespoons sugar
- 1 teaspoon cinnamon
- dulce de leche or caramel
- whipped cream
- maraschino cherries
- Scoop the ice cream into 6 scoops. Place on a baking sheet lined with parchment paper or waxed paper. Freeze until solid, about 1 hour.
- In a large bowl, crush the cornflakes finely. Stir in the cinnamon.
- Place the egg whites in a smaller bowl and whisk until frothy.
- Remove the ice cream balls from the freezer. Working with one at a time, dip the balls into the egg whites, then roll in the cornflake crumbs. Return to the egg whites for a second coat, then back into the cornflakes. Use your hands to press the cornflakes into the ice cream. This is also when you can form the ice cream into a perfect ball.
- Place the ice cream back on the baking sheet and return the balls to the freezer. Freeze until completely solid, at least 4 hours, preferably overnight.
- Preheat the oven to 350ºF.
- Place the tortillas in the microwave for 30 seconds to soften. Lay one tortilla on a work surface, and brush the entire surface with melted butter. Mix the sugar and the cinnamon together in a small bowl, then sprinkle the surface of the tortilla with some of the cinnamon sugar. Turn the tortilla over, and repeat on the second side. Gently place the tortilla in a jumbo muffin tin (or an oven proof bowl or ramekin of similar size), making sure it is flat in the bottom, and folding the sides as needed to form a bowl shape. Repeat with the remaining tortillas.
- Bake the bowls for 15 minutes, or until browned. Let the bowls sit in the tin for a few minutes, then remove to a wire rack to cool completely.
- Fill a pot with oil 3-4 inches deep. Heat to 350ºF.
- Working with one ball of ice cream at a time, add the ice cream to the hot oil and cook, turning the ball constantly to make sure all sides get cooked, for 10-15 seconds, or until the coating is crisp. Remove with a slotted spoon and drain quickly on a paper towel. Transfer the balls to the tortilla cups.
- Drizzle each ice cream cup with dulce de leche, then top with whipped cream and a cherry. Serve immediately.
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I am in a working relationship with Old El Paso, and this post has been sponsored. I’m so glad to be able to work with companies and organizations that I truly believe in. Thank you for supporting them, too.
Wow that sounds scrumptious! Love the idea of using sweetened tortilla bowls, very fitting 🙂
I LOVE fried ice cream and this looks simply perfect! I need to try this soon!
I’ve always been really fascinated with fried ice cream. I’ll definitely be experimenting with this!
My husband just brought home a tub of fried ice cream from the grocery store! I’ll have to really blow his mind and make him this instead!!
I have always wondered how to make fried ice cream!!!! You make it look doable!
I absolutely love your take on fried ice cream! And those cinnamon sugar tortilla bowls – it doesn’t get any better!
What a fun dessert! The cinnamon sugar tortilla bowls are perfect with the fried ice cream!
~Liz@HoosierHomemade
Omg I love this idea! I’ve only had fried ice cream when eating out, but making it at home sounds amazing.
This is such a fun recipe, Deborah! I’m obsessed with Cinco de Mayo for the amazing food and know this has to be the star of any Mexican food spread. Love!
This looks so incredible! Love the cinnamon sugar tortilla bowls!
I have to admit, I think I’ve only had fried ice cream at Asian restaurants! Love this Mexican spin on it. Totally craving!
That is so funny – I would have never imagined that it would be at an Asian restaurant. I’ve only seen it at Mexican restaurants. Too funny!!
Maybe it’s a NY thing…I see it in Chinese restaurants more often than at Mexican ones. Bu wherever I am, if I see it, I order it. So ridiculously good!
I have to admit that your Fried Icecream, which seems like a real oxymoron, looks and seems delicious. I do not know if I have the courage to try this recipe but, if I do, my icecream will be as hard as a freezer can make it, and I will be standing by the hot oil, ready at a second’s notice, to rescue said icecream-after I cover it twice.
I have fried ice cream for the first time just a couple years ago, holy cow! I have always wanted to make it at home but was fearing it was messy. Thank you for the great tips!
Could you make the bowls the day before ? Have lots to do for my cinco de mayo party and that would be a timesaver!
Yep! I had one left over that was good for a couple of days. I didn’t cover it – just left it out, because I was afraid it would get soft if I put it in an airtight container.
Okay, that just looks amazing!
Try drizzling honey over it before adding the whipped cream. Oh sooo yummy! I’m not a chocolate lover, but if you are, I’ve had it that way too. I’m thinking I should try using coffee flavored ice cream & mix instant coffee into the corn flakes instead of cinnamon….cuz I can eat it from a bowl too! Thanks for posting the recipe!
I worked at El Chico’s after high school and I could have eaten my weight in their fried ice cream. Glad I had a fast metabolism back then Ü The cinnamon sugar bowls are in the oven as I type……I think I’m in trouble! Thanks so much for sharing this recipe, Deborah!