I have been under the wrong impression for quite some time. I had been led to believe that fried ice cream was a Mexican treat. However, when I started doing a little research for this post, I learned otherwise.
Fried ice cream, as it turns out, may have actually been served for the first time at the 1893 Chicago World’s Fair. It appears that it has gotten tied to Mexican cuisine thanks to Chi-Chi’s restaurant placing it on its menu. Though Chi-Chi’s is no longer in business, you can create a simple clone at home using only two ingredients. (Or three if you like the extra sweet creamy goodness of dulce de leche.)
All it takes is some Cinnamon Toast Crunch cereal and some frozen yogurt. I used a mini muffin pan lined with plastic wrap as a base for my mini yogurt balls. Using a small cookie scoop, scoop out softened yogurt and place on muffin pan.
Place in freezer for at least 30 minutes to firm. Meanwhile, you have a couple of options for making the crunch shell. You can take Cinnamon Toast Crunch cereal and pulsate it in a food processor or blender. Or you can go the route of placing it in a zipper bag and crushing it. (This is the option to use if you don’t want to have much to clean up.)
Take frozen yogurt balls, one at a time, and roll in processed cereal. You may need to press the cereal firmly on the balls to help it adhere. Refreeze balls for at least an hour. When ready to eat, just remove balls, place in bowl, and add some dulce de leche if desired.
I stored my prepared balls in the zipper bag and have found that they make fun finger food when I want a little something to eat.