Mexican Fried Ice Cream is a great treat to order in a restaurant but now you can enjoy it at home with our “Un-fried Ice Cream which offers an easy way to get that crunchy exterior on the ice cream without frying. We’re topping our “Un-fried” ice cream with a buttery rich caramel sauce combined with fresh bananas and tropical fruit. Bonus: this recipe is great to make ahead of time.
Chef’s Tips:
- To add more Mexican flair, consider adding a ¼- ½ teaspoon of ancho chili powder to the cereal mixture. Swapping the almonds with sweet and spicy pecans are also a great way to kick up the heat!
- Try different flavors of ice cream. Caramel, butter pecan, or even coffee ice cream can be a great substitution!
Ingredients
- 1 ½ cups honey flakes and oat cluster cereal
- ½ cup almonds or pecans, chopped
- 2 teaspoons cinnamon, divided
- 12 round scoops vanilla bean ice cream (stored in freezer until ready to use)
- 8 Tablespoons Salted Challenge Butter
- ¾ cup brown sugar
- ½ cup fresh orange juice (about 1 medium orange)
- ¼ cup spiced or dark rum (orange juice can be substituted)
- 3 large bananas, sliced
- 2 teaspoons vanilla
- 2 cups assorted sliced fruit such as strawberries, mangos or pineapple for garnish
Directions
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1
Place cereal, 1 teaspoon of cinnamon, and nuts into a heavy zipper bag. Crush mixture by rolling with a rolling pin. Pour cereal mixture on a dinner plate.
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2
Roll ice cream balls in cereal mixture until well coated. Store ice cream balls in the freezer until needed.
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3
To create sauce, melt butter in skillet over medium high heat. Add brown sugar stirring until sugar is melted. Stir in the remaining 1 teaspoon cinnamon, fresh orange juice, and rum. Add banana slices and continue stirring until bananas are warm, and sauce is rich and syrupy. Add vanilla, remove from heat.
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4
To assemble, place bananas and sauce on serving plate. Add Un-Fried Ice Cream Balls, garnish with the fresh fruit.
