Follow these steps for perfect results
French vanilla ice cream
corn flakes
coarsely crushed
ground cinnamon
ground cinnamon
vegetable oil
for frying
honey
for drizzling
sweetened whipped cream
for topping
sugar
ground cinnamon
flour tortillas
8 inch
vegetable oil
for frying tortillas
Scoop ice cream into 8 balls and place on a baking sheet.
Freeze ice cream balls for at least 1 hour or until firm.
Coarsely crush corn flakes and combine with cinnamon in a shallow dish.
Roll each ice cream ball in the corn flake mixture, ensuring it's well-coated.
Place coated ice cream balls on the baking sheet and freeze for several hours until very firm.
Heat vegetable oil in a deep fryer or large pot to 375 degrees F.
Fry ice cream balls in hot oil for 10-20 seconds, or until golden brown.
Drain fried ice cream balls on paper towels.
For Cinnamon-Sugar Tortillas: Combine sugar and cinnamon in a bowl.
Cut each tortilla into 4 wedges.
Heat 1/2 inch of vegetable oil in a skillet to 350 degrees F.
Fry tortilla wedges, a few at a time, for 1 minute or until golden brown.
Drain fried tortilla wedges on paper towels and sprinkle with the cinnamon-sugar mixture.
Serve fried ice cream immediately with drizzled honey, sweetened whipped cream, and cinnamon-sugar tortillas.
Expert advice for the best results
Ensure ice cream balls are very firm before frying to prevent melting.
Work quickly when frying to maintain ice cream's shape.
Serve immediately after frying for the best texture.
Everything you need to know before you start
15 minutes
Ice cream balls can be prepared and frozen well in advance.
Garnish with a sprig of mint and a dusting of cinnamon.
Serve with a side of fresh fruit.
Offer a variety of toppings like chocolate sauce or caramel.
Complements the cinnamon and vanilla flavors.
A traditional rice-milk beverage that pairs well with Mexican desserts.
Discover the story behind this recipe
A popular fusion dessert, blending Mexican and American flavors.
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