Now, who remembers Chi-Chi's? If you've never heard of the place, it was a "Mexican" restaurant chain and we had one locally. My recollection was that the food was terrible, and the restaurant seemed kinda dark and for lack of a better word, gross. Perhaps just some of the reasons Chi-Chi's are no more. But that didn't stop my friend Betsy and I from going to munch on free chips and salsa and share a fried ice cream. We were cheap...we were high schoolers.
Anyway, what matters about this story is that the fried ice cream ROCKED. I think back then your choices of toppings were chocolate, strawberry, and honey-I'm iffy on the strawberry existence. Now, normally I'm a chocolate girl, 110%, but there is something about honey on fried ice cream that makes it AMAZING.
I miss good fried ice cream, but I'm here to say that if you miss it too or are just curious to try it, you must make this recipe because it is easy and delicious. Plus, if you're trying to find an excuse to eat fried ice cream, then it's in celebration of Cinco de Mayo!
Disclaimer! This is not authentic "fried" ice cream, but an amazing riff on the real thing. Authentic is a breaded ice cream ball that has been deep fried. If you can get your hands on some of the real thing, then obviously you must have it.
Fried Ice Cream
adapted from The Imperfect Housewife
*I chose to make this in 8, individual 4 oz. Glad containers for portion control and one 8x8 pan to take to work. You could do a 9x13 or any size you prefer. My ratio of crumb is same amount on top as on the bottom.
-1 stick salted butter
-6 c. cornflakes, crushed
-1 c. granulated sugar
-1.75 qt. vanilla bean ice cream
-8 oz. container whipped topping, like Cool Whip, thawed
-2 tsp. ground cinnamon
-honey and whipped cream for topping, as desired
Remove ice cream from freezer.
In a large pot, melt butter over medium heat. Add crushed cornflakes and sugar. Stir constantly for 5 minutes. Sugar will start to melt and flakes will start to brown and caramelize. Immediately remove from heat and transfer to a bowl to stop the cooking process.
Prep containers. Add 2 Tbsp. of cornflake mix to the bottom of each 4 oz. container and 1 c. to bottom of 8x8 pan.
In the bowl of a stand mixer, add ice cream. Stir on low until it is smooth. Add thawed whipped topping and cinnamon. Mix on low until the ingredients are incorporated and mixture is creamy.
Work quickly to avoid a melty mess! Add 2 level, 2 oz. scoops of ice cream mix to each 4 oz. container. Add remaining ice cream mix to 8x8 and level with an offset spatula. Top small containers with 2 more Tbsp. of cornflake mix, add lid and freeze. Add remaining cornflakes to 8x8, cover and freeze.
Before serving, drizzle with desired amount of honey. Whipped cream is optional, but yummy if you have it!
And...
Are you ready for this?! First boozy beverage on Cookie Crazed Mama! So how about something for Happy Hour to further celebrate Cinco de Mayo?! Strawberry Margaritas!
Strawberry Margaritas
adapted from PBS
-16 oz. bag frozen strawberries
-1 1/2 Tbsp. sugar
-6 Tbsp. water
-4 oz. tequila
-3 oz. Grand Marnier, Cointreau, or Triple Sec
-2 small limes, juiced
-ice
-sugar or salt for rim
-fresh organic strawberries for garnish
In a medium size saucepan add strawberries, sugar, and water. Bring to a simmer over a low/medium heat. Continue to simmer for 30 minutes until strawberries break down and liquid appears dark and syrupy. Remove from heat and blend in a food processor until mixture is smooth. Pour mixture through a fine mesh sieve to remove seeds. Transfer to a container and cover. Refrigerate or freeze until cool.
In a cocktail shaker, add 1/3 c. strawberry puree, then layer with tequila, Grand Marnier, lime juice, and a handful of ice. Shake and divide into two glasses with ice, rimmed with salt or sugar- I prefer sugar! Garnish with a fresh strawberry.
Now sit back and relax! You deserve it!
This is awesome, I want one!!!! -BJ
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