Simple Mexican Fried Ice Cream. Having singed dessert is a treat generally held for going out to eat at the nearby Mexican eateries. Making bona fide FRIED frozen yogurt at home can be somewhat muddled. Which is the place this EASY to make NOT TRULY FRIED frozen yogurt comes in.
Indeed they can! I attempt to keep the dessert balls solidified and cover with the toasted grain not long before serving. Be that as it may, you can set them up early and have them in the cooler. Simply hold back to include any garnishes like chocolate sauce or whipped cream until you serve.
- 3 large scoops ice cream
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- FRIED TOPPING
- 1 tablespoon butter
- 2 cups corn flakes, crushed
- 1/2 teaspoon ground cinnamon
- TOPPINGS
- Whipped Cream
- Hot fudge sauce
- cherries
- EQUIPMENT
- cookie sheet
- ice cream scoop
- cast iron skillet
- Scoop the ice cream and shape into a round ball. Place on a baking sheet or plate and put into the freezer for at least 3 hours.
- Crush the corn flakes, sprinkle with cinnamon. Heat the butter in a small skillet over medium heat. Add the corn flakes and saute for about 5 minutes or until the corn flakes are toasted.
- In a small bowl combine the white sugar and remaining cinnamon.
- Take the ice cream from the freezer, roll in the cinnamon sugar mixture, then coat with the toasted corn flakes. It's easiest to set the ice cream down and press the crumbs into the ice cream.
- Top with hot fudge, whipped cream and cherry.
- Serve immediately and enjoy!
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