• Cooking Time:
  • Servings:
  • Preparation Time:


This makes a great base for a couple of deserts. It is something that can be made ahead and kept frozen until ready for frying as well. I love to serve this in combination with Bananas Foster. When I do this I substitute 1 cup of the cornflakes with 1 cup of sweetened Coconut. This creates an interesting textural take on the “Coconut Banana Cream pie” flavor combination. I use Coconut oil for frying because it’s one of the few safe deep frying oils. All polyunsaturated oils (Canola, soy, corn, safflower and cottonseed) polymerize when subject to high temperatures.


  • 1 Pint Vanilla Bean Ice Cream
  • 2 1/2 cup Crushed Cornflakes (Not the Tony Tiger)
  • 1 egg
  • 1 TB Sugar
  • 1/2 tsp Vanilla
  • 1 tsp Cinnamon
  • 1/4 tsp cayenne pepper
  • Coconut oil, for frying


  • With an ice cream scoop, form 4 balls of ice cream.
  • Place on a plastic wrap lined baking sheet and cover with plastic wrap.
  • Freeze for at least 3 hours.
  • In a bowl, combine the cornflake crumbs (with coconut if you are using) with Cinnamon and Cayenne; toss together.
  • Spread the mixture in a shallow dish.
  • Dip the ice cream balls in the crumb mixture and freeze for 1 hour.
  • In a bowl, beat the egg, sugar and vanilla.
  • Dip the coated ice cream balls into the egg, then roll in the crumb mixture, coating completely.
  • Freeze for 1 more hour.
  • Repeat – Dip, Roll but this time freeze overnight, wrapped in a couple layers of plastic wrap to prevent burn.
  • Heat the oil in a large pot or fryer to 400 degrees F.
  • One at a time, lower the balls into the oil and fry until golden brown, about 30 seconds to 1 minute.
  • Remove from the oil and place on paper towel to drain for 30 seconds, and then move to a dessert bowl.
  • Repeat with the remaining ice cream.
  • If serving with bananas foster, once cooked these can be stored in the freezer wrapped tightly in several layers of plastic wrap for up to 30 min.
  • Options:
  • Drizzle with chocolate sauce and/or whipped cream.
  • Drizzle with Caramel or Dulce De Leche sauce.
  • Top with cooled stewed fruit.
  • Serve with crushed or chunked pineapple.
  • Serve in combination with Bananas Foster. – This is my favorite I have the ice cream ready in the freezer, then while the oil is heating, I make bananas foster, then I place the bananas in the dish, keep the sauce warm, and quickly deep fry 1 at a time directly from the freezer and serve with the warm caramel sauce.

Categories: Dessert  Ice Cream  Mexican 

Website Credit:

© 2006-2016 BakeSpace, Inc. All Rights Reserved