So delicious you can eat the bowl - Mexican deep fried ice cream is a treat for the senses in a homemade Sonora Tortilla bowl.
https://brooklynfarmgirl.com/fried-ice-cream/
Line a baking sheet with parchment paper. Scoop six individual scoops of ice cream and place on parchment paper lined baking sheet. Place in freezer and allow to freeze until solid.
Crush corn flakes in a bowl until finely ground. Add cinnamon and combine well.
Whisk egg whites together until frothy. Remove ice cream from freezer and working with one ball at a time, dip them in the egg whites. Proceed to roll balls in cornflake crumbs. Repeat by dipping ice cream balls back into egg whites followed by the cornflakes. Using your hands, handle ice cream to further press cornflakes into the ice cream and form a well shaped ball. Repeat for all six ice cream balls.
Once finished, place all six prepared ice cream balls back into the freezer. Freeze overnight.
Mix cinnamon and sugar together in a bowl.
Soften tortillas in microwave for 15 seconds. Brush tortillas with melted butter.
Brush tortillas with melted butter and sprinkle with cinnamon sugar mixture. Repeat on both sides of tortilla.
Mold tortillas to large muffin tin or small oven safe bowl. Bake for roughly 15 minutes or until tortillas are firm and golden brown. Allow bowls to cool completely once finished.
Once ice cream balls are frozen solid, fill a pot with oil around 4 inches deep. Heat to 350 degrees F.
Working with one ball from the freezer at a time, immerse ice cream ball in hot oil to cook. Be sure to turn or rotate the ball constantly so it cooks evenly. Cook until coating is crisp, around 15 seconds. Remove from oil and drain on paper towel. Serve in homemade tortilla bowls and top with desired toppings.
Ingredients
Directions
Line a baking sheet with parchment paper. Scoop six individual scoops of ice cream and place on parchment paper lined baking sheet. Place in freezer and allow to freeze until solid.
Crush corn flakes in a bowl until finely ground. Add cinnamon and combine well.
Whisk egg whites together until frothy. Remove ice cream from freezer and working with one ball at a time, dip them in the egg whites. Proceed to roll balls in cornflake crumbs. Repeat by dipping ice cream balls back into egg whites followed by the cornflakes. Using your hands, handle ice cream to further press cornflakes into the ice cream and form a well shaped ball. Repeat for all six ice cream balls.
Once finished, place all six prepared ice cream balls back into the freezer. Freeze overnight.
Mix cinnamon and sugar together in a bowl.
Soften tortillas in microwave for 15 seconds. Brush tortillas with melted butter.
Brush tortillas with melted butter and sprinkle with cinnamon sugar mixture. Repeat on both sides of tortilla.
Mold tortillas to large muffin tin or small oven safe bowl. Bake for roughly 15 minutes or until tortillas are firm and golden brown. Allow bowls to cool completely once finished.
Once ice cream balls are frozen solid, fill a pot with oil around 4 inches deep. Heat to 350 degrees F.
Working with one ball from the freezer at a time, immerse ice cream ball in hot oil to cook. Be sure to turn or rotate the ball constantly so it cooks evenly. Cook until coating is crisp, around 15 seconds. Remove from oil and drain on paper towel. Serve in homemade tortilla bowls and top with desired toppings.
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