Best El Chico Fried Ice Cream Recipes

EL CHICO FRIED ICE CREAM

Steps:

• At least 5 hours in advance: Combine crumbs, sugar, and cinnamon in a shallow pan.
• Let ice cream soften slightly for 5 minutes.
• Make 6 balls of ice cream; roll in crumb mixture until well-coated, pressing coating into ice cream.
• Wrap in aluminum foil and freeze for 5 hours.
• Heat oil to 450°F.
• Unwrap each ball and fry in hot oil VERY BRIEFLY, about 2 seconds.
• Place in dessert dish; decorate with toppings, whipped cream, and a cherry.
• Serve immediately.

THE ORIGINAL CHI-CHI'S MEXICAN FRIED ICE CREAM

Steps:

• Form 4 oz. of French vanilla into a ball.
• Roll the ball of ice cream in the cinnamon sugar mixture until completely coated.
• Roll in corn flake crumbs till coated.
• Place in the freezer to harden.
• Place the hardened ice cream ball in a fry basket and deep fry for 2 seconds at 350 degrees fahrenheit.
• FOR THE SHERBET GLASS(the early years):.
• Put a dollop of whip cream in the bottom of the glass.
• Place the fried ice cream ball on top of the dollop.
• Drizzle a small amount of honey over the top of the ice cream ball.
• Place 8 whip cream rosettes around the ice cream ball and one on top.
• Top with a maraschino cherry.
• Enjoy!
• FOR THE TORTILLA (the later years):.
• Deep fry a tortilla flat until crispy.
• Sprinkle with the remaining cinnamon sugar mixture.
• Follow the instructions for the sherbet glass.
• Enjoy!