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FRIED ICE CREAM RECIPE WITH CINNAMON SUGAR TORTILLA BOWLS


Finish off your Cinco de Mayo meal with this Fried Ice Cream Recipe that is served in cinnamon and sugar coated tortilla bowls.

I will be the first to admit that I will celebrate a holiday purely for the food. Like Cinco de Mayo. My brother in law spent some time in Mexico, and always laughs at my family when we throw a big fiesta for Cinco de Mayo, saying that there really is only one small part of Mexico that even celebrates the holiday.

But let’s face it – we all know that Cinco de Mayo is just our American way of justifying eating tacos and enchiladas and tres leches cake all day long, right? Like we really need an excuse to stuff our faces with chips and salsa, but hey – I’ll take any excuse I can.

Like I said – I’m totally ok with celebrating just for the food. 🙂

And it’s no secret that I’m obsessed with Mexican food. So I’m teaming up with Old El Paso again to bring you the perfect dessert to finish off your Mexican meal – this fried ice cream recipe!!

I actually remember the first time I had fried ice cream – at a Mexican restaurant when I was probably 19 or 20. We had ordered one to share for dessert, but after my first bite, I was secretly wishing that I would have ordered my own. Who would have ever thought to coat a ball of ice cream and deep fry it?

Ever since then, I have been obsessed with it. A few years ago, I made a Faux Fried Ice Cream, but let’s face it – there are occasions when you just need to go all out. And Cinco de Mayo is one of them. Don’t be afraid of frying ice cream. I know it sounds messy, but it’s really quite easy. My two hints are to make sure the ice cream is completely coated – which is why I do 2 layers of the coating, and make sure the ice cream is completely solid before frying it. If your freezer keeps things kind of soft, this might be an occasion worth turning the temperature down a few degrees.

But let’s not forget the star of the show. Using Old El Paso flour tortillas, you make these incredibly delicious tortilla bowls coated in cinnamon sugar. I’m not gonna lie – as much as I loved the ice cream, I think I actually liked the bowl even more. These are baked – not fried – but they taste just as decadent. I’m sure it’s all the butter 😉 , but they are crisp and sweet and buttery and you won’t want to stop eating yours.

I think this Fried Ice Cream Recipe with Cinnamon Sugar Tortilla Bowls makes the perfect dessert for dinner party. All of the components can be made ahead of time, then just pop the ice cream in some hot oil before serving, and you have a total restaurant worthy dessert to feed to your guests. You’ll totally look like a rock star. 🙂

Fried Ice Cream Recipe with Cinnamon Sugar Tortilla Bowls

Prep time  20 mins
Cook time  20 mins
Total time 40 mins

Finish off your Cinco de Mayo meal with this Fried Ice Cream Recipe that is served in cinnamon and sugar coated tortilla bowls.
Serves: 8 servings

Ingredients
Fried Ice Cream:
1 quart vanilla ice cream
7 cups cornflakes
1 tablespoon cinnamon
4 egg whites
vegetable or canola oil, for frying
Cinnamon Sugar Tortilla Bowls:
6 Old El Paso 6-inch flour tortillas
3 tablespoons butter, melted
3 tablespoons sugar
1 teaspoon cinnamon
For Topping:
dulce de leche or caramel
whipped cream
maraschino cherries

Instructions
Make the ice cream:
1.Scoop the ice cream into 6 scoops. Place on a baking sheet lined with parchment paper or waxed paper. Freeze until solid, about 1 hour.
2.In a large bowl, crush the cornflakes finely. Stir in the cinnamon.
3.Place the egg whites in a smaller bowl and whisk until frothy.
4.Remove the ice cream balls from the freezer. Working with one at a time, dip the balls into the egg whites, then roll in the cornflake crumbs. Return to the egg whites for a second coat, then back into the cornflakes. Use your hands to press the cornflakes into the ice cream. This is also when you can form the ice cream into a perfect ball.
5.Place the ice cream back on the baking sheet and return the balls to the freezer. Freeze until completely solid, at least 4 hours, preferably overnight.
Make the tortilla bowls:
1.Preheat the oven to 350ºF.




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