For me though I just never found it to be as satisfying as a nice "grande"chocolaty hunk of cake. Okay and about the whole " fried " thing....um mm... it just didn't sound right. I imagined a big ball of velvety smooth ice cream drenched and dripping with greasy oil! Ahh, that's a big heaping spoonful of NO GRACIAS!, after a spicy Mexican dinner.
And what was that brown coating? It looked like coconut, it must be coconut and that's where my assumptions about Mexican Fried Ice Cream stayed until this week. For some reason a previously avoided dessert was suddenly on my mind. I decided to put away my fears and do a little investigation on the truth behind Mexican Fried Ice Cream.
And what I found out is that it wasn't what I thought at all! I was fascinated by a new flavor from Breyer's it was "Strawberry Chocolate Dipped Waffle Cone" it was not the ordinary strawberry, chocolate and vanilla so I figured I'd give it a try,
when rolled in the Mexican canela ( cinnamon) smothered in crushed Corn Flakes, yes Corn Flakes ( turns out there is no coconut in this recipe at all) oops my bad! And dipped in the hot oil for 2 seconds, yes, just 2 eensy, weensy seconds....just long enough to crisp it, not long enough for drenching.
Drizzled with chocolate syrup and dulce de leche what is left after that is something that is ooey, gooey, crisp and cold all at the same time. I'm saddened to say that it took me this long to give this notable and fun dessert a chance. Now that I see how quick and easy these are to make, I'm eager to make them again!
Adapted from The Original Chi Chi's Mexican Restaurant Recipe
1/4 cup granulated sugar
4 teaspoons Mexican Canela or cinnamon
1/4 cup kellogg's corn flake crumbs
1 maraschino cherry or a sprinkle of plump strawberries
a drizzle of chocolate syrup and/or dulce de leche or even sweet agave syrup
1.Form 1 heaping scoop of your favorite ice cream into a ball.
3.Roll in corn flake crumbs till coated.
4.Place in the freezer to harden. 10 min