Chinese Fried Ice Cream Recipe Ingredients Keep them frozen and wait to top them until just before you serve them. Yes, you can create the Chinese ice cream balls and roll them in the breadcrumbs coating a few days ahead. This tasty C hinese deep fried ice cream recipe is prepared by taking a scoop of ice cream of any flavor that is frozen at a very low temperature and then coating it in raw egg, rolling it in cornflakes, breadcrumbs, or cookie crumbs, and deep frying it. You can serve it with chocolate or caramel sauce. It is a lot more creamy and photo-worthy, thanks to the toppings. Whatever you do, don’t store them in the refrigerator! Even covered in a crunchy coating, it’s still ice cream underneath, and it will melt.Actually, its taste is very much similar to scooped ice cream. With that in mind, if you want leftovers to taste their best, eat them within 2 days of freezing. The cereal will get soft and stale pretty quickly. Unfortunately, Mexican ice cream isn’t like regular ice cream, so it won’t stay fresh in the freezer for long. Simply pop them in the freezer – in an airtight container, of course. How to StoreĪs you can imagine, storing any Mexican ice cream leftovers isn’t tricky at all. Fruit is another good option!īasically, if you can put it on ice cream, you can put it on this decadent dessert. Go for caramel, strawberry syrup, whipped cream, or melted peanut butter. Frozen yogurt is another excellent option. Cut back on calories with low-fat ice cream. The Catalina Crunch brand makes keto-friendly Cinnamon Toast Crunch, and Incredi-bowl produces keto-friendly Frosted Flakes. Just be sure to grab a keto ice cream and a honey substitute too. Try chocolate, strawberry, butter pecan, and more. Pick your favorite flavor of ice cream and see how well it works. Check out different ice cream flavors.Or try something totally different, like Cinnamon Toast Crunch, Bran Flake, or Kellogg’s Crunchy Nut. If you don’t want the extra sugar, stick to regular Corn Flakes. I’ve already talked about chocolate syrup, and a few maraschino cherries wouldn’t hurt, either.īut don’t stop there! Here are some other substitutions and additions to consider: Then, grab a spoon and dig in! Substitutions and Additionsīesides how easy it is to make, the great thing about this recipe is that it’s customizable. If you’re adding chocolate or other toppings, do so now. Transfer each scoop to a separate plate, and top them with honey. Add the toppings, serve, and enjoy! Remove the baking sheet from the freezer when you’re ready to eat the ice cream.Once they’re well coated, put them back in the freezer. Remove the ice cream balls from the freezer and roll them in the coating mixture. Roll the ice cream in the coating and refreeze.Let them freeze for at least an hour so they firm up. Combine the Frosted Flake crumbs, sugar, and cinnamon in a wide, shallow bowl. Place the baking sheet with the ice cream balls into the freezer. Freeze the ice cream balls and prepare the coating.Line a baking sheet with parchment paper, crush the Frosted Flakes, and scoop and roll the ice cream into four equal-sized balls. But here’s an overview of how to make it: The complete step-by-step recipe for Mexican ice cream is at the bottom. It’s a sweet and sticky mess you won’t be able to stop eating. Honey – This is an optional drizzle, but it makes all the difference.Ground Cinnamon – Don’t leave out the cinnamon! The warm, robust flavor complements the cool creaminess of the ice cream perfectly.I use white sugar, but brown sugar wouldn’t taste bad, either. Sugar – Just a little so the crust is sweet.Frosted Flakes – I like the added sweetness of Frosted Flakes, but Corn Flakes work well too.Vanilla is the most used flavor, but you can use any you like. Of course, the more authentic Mexican restaurants usually fry it, But once you add the crust, it’ll taste fried without going near the hot oil! Ingredientsĭo you have a freezer, baking sheet, ice cream scoop, and some parchment paper? If so, you can make Mexican ice cream at home. After all, how in the world do you fry ice cream?! That crunchy Corn Flake crust with just a hint of cinnamon was impossible to resist.īut I was always too scared to make it at home. I’ve loved fried ice cream since I first tried it in the fifth grade. Anyone can make this Mexican ice cream recipe! Restaurant-Style Mexican “Fried” Ice Cream Whatever you call this fun dessert, there’s no denying it’s delicious.īetween the flaky, crunchy crust, the sweet, sticky honey, and the dreamy ice cream, it’s got everything you need to end a meal.īut here’s the secret none of the restaurants want you to know: it’s ridiculously easy to make.
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