As promised, today is a fun recipe that you can use your crock pot dulce de leche with.
We love Mexican food at our house but usually find that the dessert menu at our local Mexican restaurants is rather limited. I am not a big fan of Flan but I do love me some good fried ice cream. At the restaurant they actually fry the ice cream in hot oil after it has been coated in some mixture. It gives it a nice crisp coating. This is actually one thing I don’t really want to try at home. The idea of frying ice cream just scares me a bit but we have a great alternative at our house – Mock Fried Ice Cream.
We have made it at home for years. I actually have two different versions for you today. One is the version we have made for years. Jim’s cousin Julie originally gave me the recipe after we had it at their house. The second one is a newer version I tried for a dinner party last week.
I actually made both for the dinner party and the vote was pretty much 50-50! They loved both.
The version we have made for years is rolled in a mixture of crispy rice cereal, brown sugar and butter.
The ice cream is formed into a ball and then put on a cookie sheet and back in the freezer for about 30 minutes. During this time I mixed up a mixture of melted butter, rice cereal and brown sugar. After the ice cream has hardened a bit I roll it in the cereal mixture. Use your hands to press it into the ice cream. Work quickly so it doesn’t melt all over you.
Line a cookie sheet with wax paper and place cereal covered balls on the tray and return to freezer until you are ready to eat them. Can be made the day ahead just wrap the tray in plastic wrap.
Now here is the best part. When you are ready to enjoy dessert, warm up your dulce de leche either in the microwave or place it in a pan of hot water on the stove. Be sure to stir it to prevent it from burning. Place your fried ice cream on a plate or a bowl.
The coating for Version Two uses corn flakes, vanilla wafers, melted butter and cinnamon.
I used my food processor to crush the corn flakes and the vanilla wafers. Then just melt your butter and stir it all together adding in your cinnamon. Spread the mixture onto a cookie sheet and bake it in a 375 oven for about 10 minutes or until browned. You will need to stir it every 2-3 minutes as it can burn easily. Allow to cool completely.
- ½ C butter, melted
- 1 C brown sugar
- 4 C crispy rice cereal
- ice cream
- Form ice cream into balls and place in freezer for about 30 minutes.
- Melt butter.
- Add in cereal and brown sugar and stir until well blended.
- Roll ice cream balls into mixture using hands to press cereal into the ice cream.
- Place on a cookie sheet and return to freezer until ready to serve.
- Spoon warm dulce de leche over the top and garnish with whip cream and strawberries when ready to serve.
- 6 C corn flakes
- 2 C vanilla wafer cookies
- ½ c sugar
- ¼ C butter, melted
- 3 tsp cinnamon
- ice cream
- Scoop ice cream into balls and place on a wax paper lined cookie sheet and return to freezer to harden.
- Crush corn flakes and cookies in food processor.
- Melt butter .
- Combine crushed cereal and cookies with sugar and cinnamon.
- Stir in butter and stir until evenly coated.
- Place crumbs on a cookie sheet and bake in a 375 oven for 10-12 minutes until golden brown.
- Be sure and stir every 2 minutes or so as it burns easily.
- Allow crumbs to cool
- Roll ice cream balls in crumbs and then return to freezer.
- When ready to serve topped with warm dulce de leche, whip cream and fresh strawberries