How To Make Mexican Unfried Ice Cream
Instead of deep-frying the ice cream, we are going to use crushed cereals for this unfried ice cream recipe for it to still have that crunchy exterior.
Serves:
Ingredients
- 2cupdairy-free ice cream
- 2cupSpecial K Cereal
- 2tspground cinnamon
- 4tspHershey’s chocolate syrup
- cherry,for topping, optional
- Truwhip,for topping, optional
Instructions
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Line a baking sheet with parchment paper.
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With an ice cream scooper, scoop out 4 balls of ice cream ½-cup in size and place on the parchment-lined baking sheet.
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Freeze for 2 hours, or overnight, until the ice cream is very hard.
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Meanwhile, in a shallow bowl, combine the crushed cereal and cinnamon.
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Using rubber gloves, roll the balls of ice cream in the cereal coating, packing them together into a smooth ball.
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Return the coated ice cream to the baking sheet and freeze until ready to serve.
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To serve, drizzle with chocolate syrup on top with whipped cream and cherry, if desired.
Nutrition
- Calories: 215.86kcal
- Fat: 7.61g
- Saturated Fat: 4.58g
- Monounsaturated Fat: 2.04g
- Polyunsaturated Fat: 0.42g
- Carbohydrates: 32.01g
- Fiber: 1.49g
- Sugar: 19.03g
- Protein: 5.39g
- Cholesterol: 29.04mg
- Sodium: 167.33mg
- Calcium: 103.81mg
- Potassium: 161.02mg
- Iron: 4.64mg
- Vitamin A: 190.61µg
- Vitamin C: 11.00mg
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