Step by Step Mexican Fried Ice Cream recipe that tastes just like Chi-Chi's restaurant. Made with vanilla ice cream, crunchy corn flakes cinnamon coating and served in a baked tortilla bowl.
Preheat oven to 375 degrees F. Microwave tortilla shells for 15 seconds to get them soft and flexible. Spray each tortilla with non-stick spray on both sides. Turn a cupcake pan upside down and center each tortilla in between 4 cups. Bake 9-12 minutes, or until slightly brown on edges - watch them carefully before they burn. Remove from oven and set aside.
How to Make Fried Ice Cream
Prepare a baking sheet with wax paper on it.
Mix sugar, corn flakes and cinnamon in a bowl.
Scoop 1-to-2 inch ice cream balls and roll ice cream in sugar corn flakes mixture.
Pat down to shape into balls and transfer to wax paper. Put ice cream balls in freezer to set for at least one hour.
Add vegetable oil into large pot and heat up to 350 degrees F.
Take ice cream balls out of the freezer and carefully drop in oil for 2 seconds. Immediately remove and place on paper towel to soak up excess oil.
Serve ice cream bowls in tortilla bowls. Optional, but highly recommended: Cover ice cream with whipped cream, chocolate syrup and a cherry! Enjoy.