Fried Ice Cream Recipe with Cinnamon Sugar Tortilla Bowls

Finish off any Mexican-inspired meal with this Fried Ice Cream Recipe that is served in cinnamon and sugar coated tortilla bowls. Crunchy on the outside, creamy on the inside – this is a dessert you won’t be able to stop talking about.

PIN IT FOR LATER!

Make up a batch of White Chicken Enchiladas, Homemade Tortilla Chips and Homemade Salsa, then finish of the meal with this Fried Ice Cream!

It’s no secret that I’m obsessed with Mexican food. And 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 we don’t need to justify to love eating tacos and enchiladas and tres leches cake all day long, right? Do we really need an excuse to stuff our faces with chips and salsa?

Like I said – I’m totally ok with celebrating just for the food. 🙂

And today I’m bringing you the perfect dessert to finish off your Mexican meal – this fried ice cream recipe!!

WHAT YOU’LL NEED

• vanilla ice cream
• cornflakes
• cinnamon
• egg whites
• oil, for frying
• 6 inch flour tortillas
• butter
• sugar
• desired toppings, such as whipped cream, dulce de leche and cherries

HOW TO MAKE FRIED ICE CREAM

This recipe is actually really easy to make, but it does take some time, so make sure to plan for that.

1. Scoop the ice cream into 6 large scoops. Place them on a parchment lined baking sheet and freeze for at least an hour.

2. In a large bowl or in a blender, crush the cornflakes with the cinnamon. (The recipe specifies a bowl, but I like to use a blender. Just don’t crush them into powder!)

3. Place the egg whites in a bowl and whisk until they are frothy.

4. Remove the ice cream from the freezer and dip each ball into the egg whites, then into the cornflake crumbs. Then repeat, giving the ice cream a second coat, into the egg whites, and then the cornflakes. Use your hands to press the cornflakes into the ice cream to ensure it is completely covered.

5. Place the balls back on the parchment covered baking sheet and return them to the freezer to freeze solid, at least 4 hours, but preferably overnight.

6. When ready to serve, heat your oil. Drop each of the frozen balls into the hot oil to fry. This should only take about 15 seconds. Serve immediately in the cinnamon sugar tortilla bowls.

HOW TO MAKE THE TORTILLA BOWLS

They are actually quite easy to make. Here is how you make them:

1. To prep, you’ll need either a jumbo muffin tin or some 1 cup ramekins placed on a baking sheet. You’ll also need to melt your butter and combine your cinnamon and sugar in a bowl.
2. You want the tortillas to be easy to work with, and you don’t want them to tear at all, so stick them in the microwave for about 30 seconds to soften them up.
3. Working with one tortilla at a time, brush one entire side of the tortilla with melted butter, then sprinkle with the cinnamon-sugar mixture. Turn the tortilla over, then repeat on the other side with the butter and cinnamon-sugar.
4. If you are using a jumbo muffin tin, put the coated tortilla into one of the cups. You’ll want to fold the sides around the cup, forming a bowl. Make sure the bottom is flat on the bottom of the muffin cup so that the bowl will sit up without falling over once it is baked.
5. Repeat with the remaining tortillas, making 6 bowls total.
6. Place the muffin tin (or baking sheet with ramekins) in the oven to bake until the tortillas are browned and crisping. Remove from the oven and allow them to sit for a few minutes and then transfer them to a wire rack to cool completely.

TIPS AND TRICKS

• Make sure the ice cream is completely coated with the cornflake mixture. If you have holes, the ice cream will melt through it.
• Make sure the ice cream is completely solid before frying. If your freezer keeps things kind of soft, this might be an occasion worth turning the temperature down a few degrees. I like to freeze the ice cream overnight at this point to make sure it is completely frozen.
• A reader suggested drizzling the fried ice cream with honey or chocolate sauce before topping with whipped cream. This sounds like a perfect idea!
• Can you make this Fried Ice Cream ahead of time? I actually 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. Of course, you don’t want to fry the ice cream ahead of time, as it is best when it is hot and crunchy on the outside and nice and creamy on the inside.
• The cinnamon sugar tortilla bowls can be made ahead of time, as well. I actually kept mine out for a few days and they will stay nice and crispy as long as you don’t put them in a container.

More Mexican Inspired Recipes Perfect for Entertaining

Queso Blanco
Southwest Egg Rolls
Tres Leches Cake
Creamy Chicken Tortilla Soup
Virgin Frozen Margaritas

Tools for Making this Fried Ice Cream

(affiliate links)

• You’ll need an ice cream scoop to make the scoops. I have been one similar to this ice cream scoop, and I love it!
• I like to use a jumbo muffin tin for the tortilla bowls, but you can also use ramekins and place them on a baking sheet.

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Fried Ice Cream Recipe with Cinnamon Sugar Tortilla Bowls

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★★★★★

5 from 1 reviews

• Author: Deborah Harroun
• Prep Time: 20 mins
• Cook Time: 20 mins
• Total Time: 9 hours 40 mins
• Yield: 6 servings 1x
• Category: Dessert
• Method: Fry
• Cuisine: Mexican

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Description

Finish off your Cinco de Mayo meal with this Fried Ice Cream Recipe that is served in cinnamon and sugar coated tortilla bowls.  Crunchy on the outside, creamy on the inside – this is a dessert you won’t be able to stop talking about.

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Scale 1x2x3x

Ingredients

Fried Ice Cream:

• 1 quart vanilla ice cream
• 7 cups cornflakes
• 1 tablespoon cinnamon
• 4 egg whites
• vegetable or canola oil, for frying

Cinnamon Sugar Tortilla Bowls:

• 6 Old El Paso 6-inch flour tortillas
• 3 tablespoons butter, melted
• 3 tablespoons sugar
• 1 teaspoon cinnamon

For Topping:

• dulce de leche or caramel
• whipped cream
• maraschino cherries

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Instructions

Make the ice cream:

1. 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.
2. In a large bowl, crush the cornflakes finely.  Stir in the cinnamon.
3. Place the egg whites in a smaller bowl and whisk until frothy.
4. 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.
5. 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.

Make the tortilla bowls:

1. Preheat the oven to 350ºF. 
2. 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.
3. 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.

To assemble:

1. Fill a pot with oil 3-4 inches deep.  Heat to 350ºF.
2. 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.
3. Drizzle each ice cream cup with dulce de leche, then top with whipped cream and a cherry.  Serve immediately.

Recipe Notes:

The nutritional value for the frying oil is based on a retention of 1/4 cup oil. Cooking time and temperature can cause this number to change.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline. Nutritional counts do not include toppings.

Nutrition

• Serving Size: 1 scoop plus one bowl
• Calories: 584
• Sugar: 30 g
• Sodium: 494 mg
• Fat: 28 g
• Saturated Fat: 12 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 2 g
• Protein: 11 g
• Cholesterol: 23 mg

Keywords: fried ice cream, deep fried ice cream, fried ice cream recipe