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 cereal and some frozen ice cream or yogurt and a few kitchen tools.
How To Make (Un) Fried Ice Cream
To make (Un) Fried Ice cream, start by crushing approximately 2 cups of cinnamon toast cereal. You can either place the cereal in a zip top bag and beat it – a good way to work out some frustration – or place it in a blender and pulse.
It only takes pulsing a few times. Sometimes the little larger pieces of cereal provide the right “crunch.”
Pour the cereal into a medium-sized bowl or place on top of some plastic wrap. Using a medium-sized cookie dough scoop, scoop a small ice cream ball and place on top of the cereal. Use your hands to roll the ice cream ball around to get it coated well.
Place each coated ice cream ball into the well of a mini muffin pan and freeze for at least 1 hour.
Amount Per Serving: Calories: 80 Saturated Fat: 1g Cholesterol: 11mg Sodium: 21mg Carbohydrates: 11g Sugar: 5g Protein: 1g
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