“Fried” Ice Cream {Cinco de Mayo}

Happy Friday! It’s almost Cinco de Mayo, which means that Pinterest and News Feeds everywhere are brimming with Margaritas and Tacos. When I think of  Mexican food, I immediately think of the usual suspects: tacos, chimichangas, burritos, chips and salsa, and so on. Dessert sometimes gets overlooked. That is a travesty. One thing I always find is that when Hubby and I go out for a Mexican meal, I am way too full at the end of the meal to be able to enjoy a dessert. This is most unfortunate because I LOVE fried ice cream, and it’s not like you can order it “to-go”. How about just make it at home instead?

Fried-Ice-CreamMy version of “Fried” Ice Cream is actually not fried, but it tastes just like the real thing! Plus, it is so much easier to prepare. You can easily make this ahead of time if you’re having guests over, and then just add toppings and serve! This recipe is my Cinco de Mayo version of an ice cream dessert that my family has enjoyed for my entire life. I chose to make some Baked Sugar-Cinnamon Tortilla Bowls to serve the Fried Ice Cream in, but that’s completely optional…it’ll be delicious either way.


“Fried” Ice Cream

Total Time: 1 hour, 15 minutes

Yield: Serves 6

“Fried” Ice Cream


1.5 quart carton vanilla ice cream

1/2 cup (1 stick) unsalted butter

1 cup brown sugar

3 cups Corn Chex

1 cup sweetened shredded coconut


    Shape the Ice Cream:
  • Line a baking sheet with parchment paper. Using a large ice cream scoop, form 6 large balls of ice cream about the size of a softball and arrange on the tray. Re-shape by hand as needed. Place tray of ice cream in the freezer until firm, about 1 hour.
  • Prepare the "Shell":
  • Add the Corn Chex and coconut to the bowl of a food processor. Pulse several times until they reach the texture of coarse breadcrumbs.
  • In a medium saucepan, melt the butter. Stir in the brown sugar until dissolved.
  • In a pie plate or wide bowl, combine the Chex/coconut mixture with the butter/sugar mixture.
  • Remove the tray of ice cream balls from the freezer and roll each scoop of ice cream into the crust mixture, pressing gently to cover the ice cream thoroughly. Return the coated scoops of ice cream to the lined baking sheet and place in the freezer until ready to serve.

If you are waiting to serve for several hours or overnight: Once you have coated the ice cream with the "shell" mixture, return the tray of ice cream to the freezer until very firm, about 1 hour. Remove from the freezer, wrap each ball in a few layers of plastic wrap and seal in an airtight container. Return to freezer until ready to serve.


 Baked Sugar-Cinnamon Tortilla Bowls


Six 8-inch four tortillas

1/4 cup unsalted butter, melted

1/2 cup granulated sugar

2 teaspoons cinnamon


Preheat oven to 350 degrees F. Spray ramekins or other small baking dishes with cooking spray.

Mix together the sugar and cinnamon.

Warm the tortillas for a few seconds in the microwave so they are soft and won’t crack when you shape them into the bowls.

Brush both sides of each tortilla with melted butter and sprinkle generously with sugar-cinnamon mixture.

Carefully press the tortillas into the prepared baking dishes.

Bake 12-15 minutes until golden.

Serve with “Fried” Ice Cream topped with fudge, whipped cream, and a cherry.




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