In this super-delicious dessert vanilla ice cream is coated with cinnamon-toast crumbs to keep it from melting while frying and to give it perfect full-flavored crispiness. And, then topped with melt-in-your-mouth chile-spiked chocolate sauce. Smart Recipes, Mexican Recipes, Dairy Recipes, Recipes Dairy Mexican Fried Ice Cream With Chocolate Sauce Fried Ice Cream With Chocolate Sauce Recipe | CHEFBear.net PT30M Serves 8 5 Cups Cinnamon Toast Cereal 2 Large Eggs 1 Cup Granulated Sugar 1 1/3 Cups Dutch-Process Cocoa Powder 1/2 Teaspoon Kosher Salt 1/2 Teaspoon Ground Cinnamon 1/4 Teaspoon Chipotle Powder 2 Teaspoons Pure Vanilla Extract 3 Cups Vanilla Ice Cream 3 Cups Vegetable Oil Line a 12-cup muffin pan with plastic wraps. Place 12 (¼-cup) balls of ice cream in each prepared muffin cup. With plastic wraps, cover muffin cups and freeze for about 2 hours. Meanwhile, in a food processor, add cereal and pulse till fine crumbs form. Place crumbs into a shallow bowl. In a second shallow bowl, add eggs and 1 tablespoon of sugar and beat lightly. Dip ice cream balls, 1 at a time in beaten eggs and then coat with crumbs. Shake off extra crumbs. Place the coated balls into muffin cups and freeze for about 1 hour. Refrigerate the remaining beaten egg and crumbs. Dip the ice cream balls in eggs again and then, coat with crumbs the same way. Again, freeze for about 1 hour. Meanwhile, in a medium pan, add remaining 1 cup of sugar and 1½ cups of water over medium-high heat and bring to a boil. Boil for about 5 minutes, beating occasionally. Add cocoa powder, cinnamon, chile powder and salt and beat till well combined. Reduce the heat to medium-low and simmer for about 2 minutes, stirring occasionally. Remove from heat and stir in vanilla extract. Keep the sauce warm. In a large pan, heat 1 1/2-inches of vegetable oil to 375 degrees and fry ice cream balls in batches for about 10-15 seconds or till golden brown. With a slotted spoon, transfer ice cream balls onto a paper towel lined baking sheet to drain. Serve immediately with the topping of warm chocolate sauce.

Fried Ice Cream With Chocolate Sauce

Fried Ice Cream With Chocolate Sauce Recipe


In this super-delicious dessert vanilla ice cream is coated with cinnamon-toast crumbs to keep it from melting while frying and to give it perfect full-flavored crispiness. And, then topped with melt-in-your-mouth chile-spiked chocolate sauce.

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Recipe Information

Flavor Profile

Mexican

Protein

Dairy

Category

Desserts

Serves

8

Total Time

30 Minutes

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Ingredients

      • 5 Cups Cinnamon Toast Cereal
      • 2 Large Eggs
      • 1 Cup Granulated Sugar (Plus 1 Tablespoon)
      • 1 1/3 Cups Dutch-Process Cocoa Powder
      • 1/2 Teaspoon Kosher Salt
      • 1/2 Teaspoon Ground Cinnamon
      • 1/4 Teaspoon Chipotle Powder
      • 2 Teaspoons Pure Vanilla Extract
      • 3 Cups Vanilla Ice Cream
      • 3 Cups Vegetable Oil (For Frying)

Directions

  1. Line a 12-cup muffin pan with plastic wraps.
  2. Place 12 (¼-cup) balls of ice cream in each prepared muffin cup. With plastic wraps, cover muffin cups and freeze for about 2 hours.
  3. Meanwhile, in a food processor, add cereal and pulse till fine crumbs form. Place crumbs into a shallow bowl. In a second shallow bowl, add eggs and 1 tablespoon of sugar and beat lightly.
  4. Dip ice cream balls, 1 at a time in beaten eggs and then coat with crumbs. Shake off extra crumbs. Place the coated balls into muffin cups and freeze for about 1 hour. Refrigerate the remaining beaten egg and crumbs.
  5. Dip the ice cream balls in eggs again and then, coat with crumbs the same way. Again, freeze for about 1 hour.
  6. Meanwhile, in a medium pan, add remaining 1 cup of sugar and 1½ cups of water over medium-high heat and bring to a boil. Boil for about 5 minutes, beating occasionally. Add cocoa powder, cinnamon, chile powder and salt and beat till well combined. Reduce the heat to medium-low and simmer for about 2 minutes, stirring occasionally. Remove from heat and stir in vanilla extract. Keep the sauce warm.
  7. In a large pan, heat 1 1/2-inches of vegetable oil to 375 degrees and fry ice cream balls in batches for about 10-15 seconds or till golden brown. With a slotted spoon, transfer ice cream balls onto a paper towel lined baking sheet to drain. Serve immediately with the topping of warm chocolate sauce.



Nutrition & Cost Facts

Calories

403 kcal

Carbs

60 g

Fat

17 g

Protein

8 g

Cost Per Serving

$1.17

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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