I’m a sucker for good Mexican food. Street tacos. Chips. Salsa. Quesadillas. Enchiladas. It’s all delicious. Back in my home town, there were two extremely delicious Mexican restaurants; Los Tres and El Vallarta. They both have the best queso, and I have yet to find one that even comes close to it. I tend to judge a Mexican restaurant by their rice, beans, and salsa. If all three of those are a 10 in my book, than it’s a yes on going back. However, I have yet to find anywhere that compares to the two that I grew up going to.
One time a friend of mine and I decided to study for a big test we had coming up in a class and thought meeting at El Vallarta was a great idea because we could eat and study at the same time. We had no idea that it was also the mariachi band night. It may have gotten a little awkward with us hunch over our AP U.S. History books while being serenaded. We had a good laugh for a few weeks after that.
While the chips and salsa are always a favorite of mine, I always want to save room for dessert. I love the sopapillas you get free when they sing happy birthday, but for me, the ultimate dessert at a Mexican restaurant is the fried ice cream. It’s grand in appearance, covered in tons of whipped cream, and served in a fried taco shell. Hello! Can you say delicious?!
The thing is, the fried ice cream isn’t really fried. It’s rolled in corn flakes to give the look and texture of something fried. I haven’t had fried ice cream in years, maybe since that mariachi night. A couple of years ago I was at my monthly bunco night, and the lady hosting served up this homemade fried ice cream. Oh my goodness. It was so reminiscent of my beloved fried ice cream from El Vallarta. This is the perfect dessert for any summer get together you may be having.It’s no bake, so no heating up your house! Serve it with whipped cream, hot fudge, caramel, and cherries and your crowd will be so impressed.
Fried Ice Cream
- 3 sticks butter
- 1 1/2 cups brown sugar
- 3 cups corn flakes
- 1 1/2 cups sweetened coconut flakes
- 48 oz container vanilla ice cream, softened
- In a saucepan over medium heat, melt butter and brown sugar until the sugar is dissolved. Remove from heat and set aside.
- In a large mixing bowl, stir together cereal and coconut until evenly combined. Pour the melted butter and brown sugar over the cereal mixture and stir again until evenly distributed.
- Spray a 9×13 pan and place half of the cereal mixture on the bottom of the pan. Then use a spoon or knife to evenly spread your softened vanilla ice cream over the cereal. Once it is evenly spread, place the remaining cereal mixture on top of the ice cream.
- Store in the freezer until the ice cream is hardened again. Remove from the freezer 5-10 minutes before serving.
- Serve with hot fudge, caramel, whipped cream, and a cherry on top.