My family is a big fan of Mexican food. At least once a week, one of our dinners is some sort of Mexican cuisine (e.g. tacos, fajitas, enchiladas, tostadas). But we rarely make Mexican desserts. Since I like to cook with my kids, I wanted to find a way to make one of our favorites, Fried Ice Cream, without worrying about one of the children getting burned with hot oil. So, we came up with this Crunchy UNFRIED Ice Cream recipe instead! It has the same crunchy coating over a creamy ice cream center with the same added touches that transform it into a decadent dessert, but no frying involved.
Better yet, the recipe is so simple, you can whip it up any day of the week as a treat or dessert. And since you don’t have to stand over a deep fryer, it’s the perfect dessert for hot, summer days. If you want, you can double the recipe and buy a quart of ice cream, then just keep the coated balls wrapped individually in plastic wrap in the freezer so you just have to plate and top with goodies any day you want to treat your family to a special dessert after dinner. They are also a big hit with kids during summer parties.
I used Honeycomb cereal because I love the light honey flavor that I associate with many Mexican desserts. Also, the big pieces don’t disintegrate when you crush them they way some other cereals do, so the coating has a lot of crunch without having to toast the cereal first.
Love this creative spin on ice cream!
- 2 cups Honeycomb cereal
- 1 pint vanilla ice cream
- chocolate and/or caramel syrup
- whipped cream
Put Honeycomb cereal in a plastic zip bag and seal tightly. Crush cereal with a rolling pin. Pour into a medium bowl.
Scoop ice cream into 8 balls and roll each one in crushed cereal until well coated.
Place coated ice cream balls on a cookie sheet and freeze until ice cream is firm (about 2 hours).
Place each ball on a plate and top with chocolate and/or caramel syrup and a dollop of whipped cream.