Recipe: Mexican Fried Ice Cream

Mexican fried ice cream – and, it’s gluten free! Total score. When I was a kiddo we used to travel to Petoskey, Michigan and they had a Mexican restaurant called La Señorita – fried ice cream was my favourite dessert. I’m pretty sure the restaurant is now closed, yet there might be one in Traverse City. Either way, let’s get to this quick and easy recipe!

Ingredients

• 2 cups of vanilla bean ice cream
• 1 cup of gluten free honey chex
• 1/2 tablespoon of quality cinnamon
• 1/4 teaspoon of salt
• raspberries for garnish

First, get the ice cream out of the freezer and let it sit for about 15 minutes at room temperature.

Then, working in about 1/2 cup amounts, make 4 balls. You might want to wear gloves, yet it’s up to you. Pack the balls tightly and then place on a metal sheet and freeze for 2 hours.

Next, use your Vitamix or food processor and crumble the chex cereal. You’ll want it fine, yet a little crumbly. Add in the cinnamon and the salt.

Since the cinnamon isn’t being cooked, it’s key to use a quality cinnamon that will add in some depth of flavour. This Sri Lankan cinnamon from The Silk Road is perfect.

Then, once the balls are frozen, roll them in the crumble and ensure it’s well coated. Freeze again for another 2 hours.

I rolled them about 15-20 times – pressing hard each time so the crumble sinks in and sticks to the ice cream ball.

Then, plate up and garnish with raspberries and enjoy.

This dessert is quick and easy (okay, the wait time isn’t so quick). Yet, you can make it ahead of time and wow your guests the next time you have a dinner party. You could even make mini bite sized Mexican fried ice cream balls – that would be so fun!

Thanks so much for stopping by and I hope you have a few treats this weekend – maybe it’s even time to BBQ. So fun. Take care and happy eating.