Charlene's Recipe

Deep fried ice cream

Category: Mexican Foods

Complete in 30 minutes
Makes 12 servings

1 gallon ice cream, any flavor
12 (8 inch) soft flour tortillas
4-5 cup canola oil, for frying
1/2 cup granulated sugar
2 tsp. ground cinnamon

Place plate or sheet pan in freezer. Chill at least 1 hour or overnight.
Form 12 ice cream balls using ice cream scoop. Place on chilled plate. Return to freezer; freeze 1-2 hours or until frozen solid.
Brush outside edges of tortills with water. Place frozen ice cream ball in center of tortilla. Form tortilla around ice cream, using hands to pack it like a snowball. Be sure to enclose ice cream completely and seal well. Return to freezer. Repeat with remaining ice cream balls and remaining tortillas. Freeze at least 3-4 hours overnight.
Heat 3 inches oil in medium saucepan over high heat to 365 F. Line platter with paper towels.
Remove frozen tortilla-covered ice cream balls from freezer, one or two at a time, and carefully lower into not oil using slotted spoon. Fry 30-45 seconds or until golden brown on all sides, turning to color evenly. Remove with a slotted spoon. Drain well on paper towels.
Stir together sugar and cinnamon. Roll warm ice cream balls in mixture to coat. Serve immediately.