Best Ziploc Mexican Fried Ice Cream Recipes

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THE ORIGINAL CHI-CHI'S MEXICAN FRIED ICE CREAM



The Original Chi-Chi's Mexican Fried Ice Cream image

This is the original Chi-Chi's Mexican Fried Ice Cream. You can serve this on the fried flour tortilla sprinkled with a cinnamon sugar mix as it was done in the later years or in a sherbet glass as it was in the early 80's. At one point we even offered these in chocolate and strawberry as well. Prep time is for the ice cream ball to harden.

Provided by KingJackQueen

Categories     Frozen Desserts

Time 33m

Yield 1 ice cream ball, 1 serving(s)

Number Of Ingredients 8

1 (6 inch) flour tortillas
1/4 cup granulated sugar
4 teaspoons cinnamon
4 ounces French vanilla ice cream (by weight)
1/4 cup kellogg's corn flake crumbs
canned whipped cream
1 maraschino cherry
1 ounce honey

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!

MEXICAN FRIED ICE CREAM DESSERT



Mexican Fried Ice Cream Dessert image

Enjoy all the flavors of Mexican fried ice cream in this easy, layered 13x9-dessert.

Provided by Jessica Walker

Categories     Dessert

Time 8h50m

Yield 15

Number Of Ingredients 7

2 tablespoons butter
1/2 cup sliced almonds
1 cup crushed Cinnamon Toast Crunch™ cereal (about 2 cups before crushing)
1/2 cup shredded coconut
1/2 cup packed brown sugar
1 carton (1.5 qt) vanilla ice cream
1 teaspoon ground cinnamon

Steps:

  • Heat oven to 375°F.
  • In 10-inch skillet, melt butter over medium heat. Add almonds; cook and stir 3 minutes. Stir in crushed cereal, coconut and brown sugar. Press in bottom of ungreased 13x9-inch (3-quart) baking dish. Bake 5 minutes. Place in freezer 30 minutes.
  • Meanwhile, remove ice cream from freezer to soften. In large bowl, mix ice cream and cinnamon. Spread over top of cooled crust. Cover and freeze 8 hours before serving. Cut into 5 rows by 3 rows.

Nutrition Facts : Calories 210, Carbohydrate 26 g, Cholesterol 25 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 95 mg, Sugar 21 g, TransFat 0 g

MEXICAN "FRIED" ICE CREAM



Mexican

Provided by Rachael Ray : Food Network

Categories     dessert

Time 5m

Yield 4 servings

Number Of Ingredients 4

1 pint coffee or vanilla ice cream, softened in microwave on defrost 30 seconds
2 cups flaky corn cereal (recommended: Corn Flakes)
2 teaspoons ground cinnamon
Honey, for drizzling

Steps:

  • Scoop out ice cream into small bowls. Crush corn cereal in your hands (or in a re-sealable plastic bag) and top the ice cream. Sprinkle with cinnamon and drizzle with honey.

MEXICAN FRIED ICE CREAM



Mexican Fried Ice Cream image

This will put the fire out, after some spicy food. The kids will love it...and it's fun to make. Prep time does not include freezing time.

Provided by Alan in SW Florida

Categories     Frozen Desserts

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

1/2 gallon French vanilla ice cream (please use the best quality you can find)
4 -5 cups corn flakes, coarsely crushed
1 tablespoon ground cinnamon, plus
1 teaspoon ground cinnamon
vegetable oil
honey
sweetened whipped cream
1/4 cup sugar
1/2 teaspoon ground cinnamon
4 (8 inch) flour tortillas
vegetable oil

Steps:

  • Place 8 scoops of ice cream on a baking sheet; freeze ice cream balls at least 1 hour or until firm.
  • Combine crushed corn flakes and cinnamon in a shallow dish. Roll each ice cream ball in corn flake mixture, coating well. Place coated ice cream balls on baking sheet. Cover and freeze several hours or until very firm.
  • Fry ice cream balls in deep hot oil (375 degrees) for 10 to 20 seconds, or until golden brown. Drain on paper towels, and serve immediately with drizzled honey, sweetened whipped cream, and Cinnamon-Sugar Tortillas.
  • RECIPE FOR CINNAMON-SUGAR TORTILLAS: Combine sugar and cinnamon, stirring well; set aside. Cut each tortilla into 4 wedges. Heat 1/2-inch of oil in a large skillet to 350 degrees. Fry tortilla wedges, a few at a time, 1 minute or until golden brown. Drain well on paper towels, sprinkle with sugar-cinnamon mixture.

Nutrition Facts : Calories 698.3, Fat 37, SaturatedFat 22.7, Cholesterol 196.9, Sodium 410.2, Carbohydrate 81.5, Fiber 1.9, Sugar 52.5, Protein 10.8

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