Fried Ice Cream Recipe with Cinnamon Sugar Tortilla Bowls

• Refrigerated

  • 4 Egg whites

• Breakfast Foods

  • 7 cups Cornflakes

• Baking & Spices

  • 1 1/3 tbsp Cinnamon
  • 1 Dulce de leche or caramel
  • 3 tbsp Sugar
  • 1 Whipped cream

• Oils & Vinegars

  • 1 Vegetable or canola oil

• Dairy

  • 3 tbsp Butter

• Frozen

  • 1 qt Vanilla ice cream

• Desserts

  • 1 Maraschino cherries

• Other

  • 6 Old el paso 6-inch flour tortillas

Found on tasteandtellblog.com

Description

Ingredients

• 1 quart vanilla ice cream
• 7 cups cornflakes
• 1 tablespoon cinnamon
• 4 egg whites
• vegetable or canola oil, for frying
• 6 Old El Paso 6-inch flour tortillas
• 3 tablespoons butter, melted
• 3 tablespoons sugar
• 1 teaspoon cinnamon
• dulce de leche or caramel
• whipped cream
• maraschino cherries

Directions

• Scoop the ice cream into 6 scoops. Place on a baking sheet lined with parchment paper or waxed paper. Freeze until solid, about 1 hour.
• In a large bowl, crush the cornflakes finely. Stir in the cinnamon.
• Place the egg whites in a smaller bowl and whisk until frothy.
• Remove the ice cream balls from the freezer. Working with one at a time, dip the balls into the egg whites, then roll in the cornflake crumbs. Return to the egg whites for a second coat, then back into the cornflakes. Use your hands to press the cornflakes into the ice cream. This is also when you can form the ice cream into a perfect ball.
• Place the ice cream back on the baking sheet and return the balls to the freezer. Freeze until completely solid, at least 4 hours, preferably overnight.
• Preheat the oven to 350ºF.
• Place the tortillas in the microwave for 30 seconds to soften. Lay one tortilla on a work surface, and brush the entire surface with melted butter. Mix the sugar and the cinnamon together in a small bowl, then sprinkle the surface of the tortilla with some of the cinnamon sugar. Turn the tortilla over, and repeat on the second side. Gently place the tortilla in a jumbo muffin tin (or an oven proof bowl or ramekin of similar size), making sure it is flat in the bottom, and folding the sides as needed to form a bowl shape. Repeat with the remaining tortillas.
• Bake the bowls for 15 minutes, or until browned. Let the bowls sit in the tin for a few minutes, then remove to a wire rack to cool completely.
• Fill a pot with oil 3-4 inches deep. Heat to 350ºF.
• Working with one ball of ice cream at a time, add the ice cream to the hot oil and cook, turning the ball constantly to make sure all sides get cooked, for 10-15 seconds, or until the coating is crisp. Remove with a slotted spoon and drain quickly on a paper towel. Transfer the balls to the tortilla cups.
• Drizzle each ice cream cup with dulce de leche, then top with whipped cream and a cherry. Serve immediately.