Reviewed: Feb. 27, 2007

This recipe surprisingly went very well. (Considering your trying to deep fry icecream.) I followed the recipe exactly, and the results were amazing. Very similar in taste to what I have had at a favorite restaurant. I do not have a deep fryer, so I use my electric skillet. I fill it 1/2 to 2/3 full with oil and turn on the thermostat and wait for it to get hot. Very delicious recipe, a great way to end our Mexican themed family dinner. The kids were impressed! Thanks!

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4my4girls

Cooking Level: Intermediate

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Reviewed: Feb. 3, 2007

Wow! These were terrific. A big hit with my family. I prepared the individual servings the night before so I didn't have to do anything after dinner but heat the oil and fry. If your using your refrigerator freezer turn it down all the was to get it as cold as possible.

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JoesyG

Cooking Level: Intermediate

Home Town: Kirkwood, Missouri, USA

Living In: Saint Peters, Missouri, USA

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Reviewed: Jan. 2, 2007

I used Bryers Natural Vanilla and got 16 balls out of it; and used Total Honey Nut Crunch instead of CornFlakes to give the crust a little more of a sweet taste. I also found that freezing the balls after frying was better because they don't pop out of the shell when refrozen!

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TIGERHAWK

Cooking Level: Expert

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Reviewed: Oct. 9, 2006

Definite hit at home; I did as suggested and put two layers of cornflakes on it. Lovely.

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Aylimn

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Ennis, County Clare, Ireland

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Reviewed: Oct. 2, 2006

Really good, used everything but the anchovy paste

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J. Smith

Cooking Level: Intermediate

Home Town: Raymond, Alberta, Canada

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Reviewed: Jul. 28, 2006

I love this dessert! It's so yummy. It takes some effort, but it totally worth it. I love drenching the ice cream balls in carmel and fudge sauce. I also love using other flavors besides vanilla.

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Bethy

Cooking Level: Expert

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Reviewed: Jul. 8, 2006

Taste just like the deep fried ice cream you get in Mexican Restaurants. Even better served like they do with fried (flour) tortilla triangles sprinkled with cinnamon-sugar and chocolate sauce and whipped cream.

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101BUTTERFLY

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Reviewed: May 16, 2006

Absolutely YUMMY!! Definitely 5 stars. I was terrified to make this recipe at first, but it is so easy! I followed everyone's advice and added a lot more cinnamon--4 times the amount called for to be exact. Be sure to keep the balls in a deep freeze if you have one and only fry them for 10-12 seconds at the most. Also, the first time I used crushed cornflakes and the second time I decided to grind them to finer crumbs. I liked it that way better.

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Shana4105

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Reviewed: Apr. 7, 2006

Even though I had to modify the recipe a bit (by adding a LOT more cinnamon), I'm still giving this recipe 5 stars. Simply put, it's the perfect fried ice cream recipe. Since I don't have much patience when it comes to dessert, I only froze the ice cream long enough to crush the corn flakes, mix in the cinnamon, and beat the eggs. It was just delicious as written, however I plan to add toasted coconut the next time I make it. Thanks for sharing this recipe with us.

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LORRIEC13

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Reviewed: Feb. 7, 2006

Haven't tried this recipe yet but it's almost exactly as to how we used to make it in a mexican restaurant I worked at (we just didn't use the eggs). For a chocolate twist add some crushed orea cookies :)

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kristenann

Cooking Level: Intermediate

Living In: Massapequa, New York, USA

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Reviewed: Jan. 30, 2006

This was great. I was really nervous, but it turned out perfectly. Easy and unique.

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LISAMONIQUE

Cooking Level: Intermediate

Home Town: Penticton, British Columbia, Canada

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Reviewed: Jan. 1, 2006

It was excellent!!! I even had to substitute wheaties for cornflakes and it was still just as good as the restaurants. A+++

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ECUADORERIN

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Reviewed: Dec. 13, 2005

even better than the stuff they serve in restaruants

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1MAMA2GIRLS

Cooking Level: Expert

Home Town: Daytona Beach, Florida, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Dec. 1, 2005

I never would have thought of using corn flakes, but it turned out great!

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Kathryn

Cooking Level: Intermediate

Living In: Chassell, Michigan, USA

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Reviewed: Nov. 12, 2005

Good and easy to do! Great to keep some in the freezer for a quick dessert.

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KCcookin'

Home Town: Kansas City, Missouri, USA

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Reviewed: Nov. 9, 2005

I'm not rating this only because it was my mess up. This is by far my biggest flop of a recipe. You need your freezer on suppppperrrrr cold setting. The ice cream never hardened enough. When I touched them to roll they melted almost instantly. I coated twice quickly but it was a disaster! I even froze them before rolling for almost a full 24 hours. Moral of my ranting, deep freeze or coldest setting. I will try again.

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Chef Boyar Ha Ha

Cooking Level: Intermediate

Home Town: Gainesville, Georgia, USA

Living In: Bedford, Texas, USA

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Reviewed: Oct. 8, 2005

It tasted pretty good but came out fairly soggy and needed to be frozen afterwards

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lionsransom

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Reviewed: Jun. 11, 2005

I made this for my husband who has always wanted to get fried ice cream when we go out for Mexican food, but is too full by the end of the meal to be able to order it. He absolutely loved this! As others suggested, I added more cinnamon, and it was fantastic. It would also be great with other toppings such as chocolate, caramel, strawberries, whipped cream, etc.

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ANDYNBRON

Cooking Level: Expert

Living In: Williamsburg, Virginia, USA

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Reviewed: May 24, 2005

This was absolutely delicious. Much better than any restaurant. I agree with other reviwers about adding a lot more cinnamon. A keeper!!

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MISSPUDDLES

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Reviewed: May 10, 2005

Just like the dessert at Mexican Fiesta restaurant! As reviewers suggested, I used 1/2 corn flake crumbs and 1/2 crushed Nilla Wafers, and did double the cinnamon. Coated them twice. Superb!! Serve with a little hot fudge and Cool Whip... amazing!! A+ Thanks for the recipe!

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CANDLEDREAMS

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