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Mexican Fried Ice Cream
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Recipe Information
William Bohannon


  • 4 scoops vanilla ice cream
  • 4 flour tortillas
  • Flour paste 2 Tbs (30 ml) Flour + 1 Tbs (15 ml) water
  • Honey
  • Chocolate Syrup
  • Whipped cream
  • Cinnamon sugar
  • Cherries garnish
  • Oil for frying
  • Small deep fryer
  • The night before they are to be served place one scoop of ice cream on each tortilla and wrap into a nice little round package.
  • Make sure that your scoops of ice cream are solid not hollow in center.
  • Use a little flour and water paste to glue it shut.
  • Wrap each in plastic wrap tightly and put back into the freezer. Freeze them solid overnight.
  • WARNING- They should remain frozen until just prior to frying.
  • Heat oil to 375 degrees (200 C.).
  • Remove plastic from one and place it in the oil for 20 seconds.
  • Remove from oil and place in bowl.
  • Dust with cinnamon sugar.
  • Drizzle on some honey.
  • Add whipped cream.
  • Drizzle with chocolate syrup.
  • Top with cherry and serve.
Make them one at a time from start to finish unless you have a large fryer. You are not actually frying the ice cream. You are browning a tortilla quickly before the ice cream has a chance to melt. Allow the oil to reach 375 degrees before frying the next one. Good Luck on your school project!

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