The other day as I was perusing pinterest I came across a fun twist on a dessert I have always loved, Mexican Fried Ice Cream. Granted, the version I saw used a non-ice cream filling and a totally different “fried” outside, but none-the-less, the idea had me excited to try my own spin on it!
I opted to use krispy rice cereal as the base for the perfect crunchy outside, and after one bite, I was smitten. This may very well be the best way ever to enjoy vanilla (or any flavor, really) ice cream. Seriously, give it a shot and see if you don’t start storing a canister of the crunchy coating in your cupboard just for the occasion of topping your next impromptu sundae.
All you need is your favorite flavor of ice cream (chilled until hard) and you’re ready to roll! I recommend freezing a bowl and a large plate (and a few small serving plates) before starting so the ice cream melts less.
To make the coating, simply place all the above ingredients into a large ziplock freezer bag. Seal and shake vigorously to mix and then lay flat onto a countertop or table. Roll gently using a rolling pin to crush the mixture into fine pieces, allowing a few larger pieces to remain. Place mixture into a bowl.
Scoop out your desired flavor of ice cream (I like this brand for storebought) using a large ice cream scoop, so that you are forming a solid sphere that’s about 1 serving size. Form as many as desired. Place the ice cream spheres onto a frozen plate and freeze for 15 additional minutes.
Once refrozen, drop 1 sphere at a time into the crushed rice krispies and roll quickly to generously cover, shaping gently as you work. Freeze one more time for 15 minutes and then using clean or kitchen-gloved hands, shape into spheres. Serve with chocolate sauce (recipe below) and vegan whipped cream.
Makes about 6 servings.
To make sauce, simply stir together the cocoa powder and agave until very smooth and shiny. Drizzle onto “fried” ice cream just before serving.