I scream, you scream, we all scream for ice cream?  I’ve never fully understood that little saying.  Who screams for ice cream?  I know if I had ever screamed for ice cream my parents would not have rewarded me with it.  I would have been told I didn’t need anymore sugar and that I needed to simmer down.

There are times meant for screaming like when you see a bug or you stub your toe or when your husband puts the dishes away wrong.  (Okay, I shouldn’t scream for that either but sometimes I slip up.  Sorry, Dear.)  But screaming for ice cream….that is just nutso!

I decided that I had to find the ice cream that people lose their senses over.  I knew it had to be more than a scoop on a cone or a sundae with nuts.  After way too much thought on the subject, it came to me.  That saying must have started after someone ate some fried ice cream.  Now it all makes sense to me.

Fried ice cream isn’t actually fried in this case.  (I’m not a crazy carnival worker who has decided that everything can be fried like oreos and twinkies. Please don’t send hate mail, Carnies.) The ice cream I am talking about is rolled in Corn Flakes so it has that crispy, fried texture that we all have grown to love.

This recipe is considered a Tex-Mex favorite but I recently learned there is an Asian version where they take a tempura batter and really fry the ice cream.  I didn’t know that Asia had carnivals.  : )

Fried Ice Cream
Recipe Type: Dessert
Ingredients
  • 1/4 cup of vegetable oil
  • 4 6-inch flour tortillas
  • 1 tsp ground cinnamon (split in half)
  • 2 Tbsp sugar (Split in half)
  • 1/2 cup cornflake crumbs (2 of those little individual boxes work great)
  • 4 scoops of ice cream
  • Whipped cream
  • Maraschino cherries
  • Honey, caramel or Chocolate
Instructions
  1. Mix 1 Tbsp of sugar with ½ tsp of cinnamon and set aside.
  2. Make the tortillas by quickly frying them in your oil over medium/high heat. It should only take a minute. Make sure your oil is hot enough or your tortilla will be a soggy mess.
  3. Drain on brown lunch bags and sprinkle with the cinnamon sugar mixture. The sugar will stick to the warm tortilla.
  4. Mix the remainder of the cinnamon and sugar with the crushed corn flakes.
  5. Roll the ice cream into balls. You can use your bare hands or put it in a zipper bag and use a towel to help you mold it into shape. The zipper bag works great if your hands get cold quickly.
  6. Roll the ice cream balls into the corn flake mixture until they are nicely coated.
  7. Place your tortilla down on your plate, center the ball, and squirt whipped cream around the ball. Add a little on top to hold the cherry. Let your guests pick their favorite syrup and eat up.
  8. The fun part of this recipe is that you can do a lot of variations like adding crushed nuts to the cornflake mixture or using different flavored ice creams. Any way you plan it, it is darn good and it almost makes me want to start screaming…. .for joy!

The fun part of this recipe is that you can do a lot of variations like adding crushed nuts to the cornflake mixture or use different flavored ice creams.  Any way you plan it, it is darn good and it almost makes me want to start screaming……for joy!