When eating at Mexican restaurants, my favorite dessert has always been Fried Ice Cream.  Knowing I did not have the facilities to make it at home, I never attempted it.  Then I found this recipe online that does not involve frying it at all!  The taste is very similar and is delicious.  I tried it once with plain vanilla ice cream and again using Dulce De Leche.  We preferred the Dulce De Leche but you can try it with any ice cream you prefer.  You might also try it with different toppings as well.

1 1/2 quart container Dulce De Leche ice cream

6 tablespoons 

unsalted butter

4 cups crushed Cinnamon Rice Chex

3 tablespoons sugar

Plastic Wrap

Whipped Cream

Chocolate syrup

Cut 6 large sheets of plastic wrap. (I would suggest chilling your hands under cold water and then drying them before the next step).  Scoop ice cream and using your hands form a 1 1/2 inch rounded mound with a flat bottom and place on a sheet of plastic wrap.  Wrap the plastic wrap around the ice cream.  Place on a cookie sheet and freeze.  Repeat this process 5 more times freezing after each one.  (The ice cream starts melting quickly thus the suggestion to freeze each one once it is formed.)  Freeze until firm, approximately 2 hours.

In a medium fry pan, melt the butter over medium heat.  Add the crushed cereal and toast until golden brown stirring frequently.  Remove to shallow bowl and toss with the sugar.  Cool completely.

Remove the ice cream from the plastic wrap one at a time and roll in the cereal until well coated, pressing gently to adhere.  Serve immediately topped with chocolate syrup and whipped cream.  (I decided to decorate the plate first with syrup and then top with the ice cream and whipped cream as shown in the photo.)

The completed mounds of ice cream may be stored in the freezer wrapped in plastic wrap for 2 to 3 days.  Then served with the chocolate syrup and whipped cream.

Next Month:  Chicken Crepes 

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