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Nothing says summer like Ice Cream! Ice cream sundaes, milk shakes, ice cream cones or fried ice cream, anything goes! Be it BBQ, Italian, Mexican or just plain old sandwiches on a hot day, ice cream is diverse and goes with everything!
Fried Ice Cream is one of my family’s favorite desserts and we often order it while dining out at Mexican restaurants. Over the years, I’ve tried several times to replicate our favorite restaurant dessert to accompany my Mexican recipes and I have finally perfected a recipe that is easy and the family all loves, thanks to Blue Bunny Hot Chocolate Con Churros Premium Ice Cream!
Let me tell you, traditional Fried Ice-Cream has never worked for me so I created a method around the mess and frustration that still has the taste of traditional Fried Ice Cream. In the past I’ve tried the recipe with Vanilla Ice-Cream, but when I was at WalMart the other day, I found Blue Bunny’s Hot Chocolate Con Churros Premium Ice Cream and thought it would add the extra Mexican flair I wanted. I also picked up a couple of other favorite flavors, Banana Split and Vanilla Bean as well as some Mini Swirls for my little one to enjoy after a dip in the pool!
You can find these flavors and more at WalMart in the Ice-Cream aisle! You can also try a sample of Blue Bunny products at your local WalMart June 4th-7th, click here for more information!
Fried Ice Cream Recipe
6 scoops Blue Bunny Hot Chocolate Con Churros Premium Ice Cream or Blue Bunny Vanilla Bean Ice Cream
1 cup frosted cornflakes
1 cup sweetened shredded coconut
2 tbs sugar
1 tbs cinnamon
1 tbs honey or agave
1 tbs coconut oil
Ice Cream Scoop
Line a cookie sheet with wax paper. With an ice cream scoop, form 6 balls of ice cream and place them on the cookie sheet and freeze for 2 hours. While the ice cream is hardening, combine the frosted cornflakes, coconut, sugar and cinnamon in a bowl.
Melt the coconut oil in a saute pan and add the frosted cornflakes/coconut mixture and fry until browned. Once cool, place mixture in a shallow bowl, add honey and stir. Roll the ice cream balls in the mixture to coat completely. Place them back in the freezer for an additional 30 minutes.
Serve with chocolate sauce, whipped cream and cinnamon crisps! What are Cinnamon Crisps, you ask? Cinnamon Crisps are another family favorite and I like to make them while I am waiting for the ice cream to harden. My Nana used to make these for us all the time. These sweet tortillas are similar to Bunuelos, but much easier, and baked instead of fried!
1 cup Sugar
1 tbs Cinnamon
4 tbs melted butter or coconut oil
Pre-heat oven to 350 degrees. Warm tortillas in a dry skillet on medium heat. Combine sugar and cinnamon in a small bowl. Brush melted butter or coconut oil on both sides of the tortillas then generously sprinkle the sugar and cinnamon mixture, covering both sides. Place on parchment paper covered cookie sheet and bake for 15 minutes.
You can either break up the Cinnamon Crisps and use as a garnish. Or serve them as little platters for the Fried Ice-Cream. Either way, just add a little chocolate sauce and whipped cream and you have a delicious dessert! Looking for more recipes? Check out the Blue Bunny social hub for a flurry of yummy recipes!
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