Mexican Fried Ice Cream

½ cup vegetable oil
2 flour tortillas, 6 inch each
½ teaspoon ground cinnamon
2 tbs. sugar
¼ cup cornflake crumbs
2 large scoops vanilla ice cream
whipped cream in a can
2 maraschino cherries with stems
optional toppings: honey, chocolate syrup, strawberries

Fry each tortilla, one at a time in hot oil over medium/high heat until crispy. This should take about one minute on each side.
Combine the cinnamon and sugar in a small bowl.
Sprinkle half of the cinnamon mixture over both sides of the fried tortillas, coating evenly. Not all of the sugar mixture will stick to the tortillas and that's okay.
Combine the other half of the cinnamon mixture with the corn flake crumbs in another small bowl. Pour the corn flake mixture into a wide shallow bowl or plate.
Place a large scoop of ice cream in the corn flake crumbs and with your hands roll the ice cream around until the entire surface is evenly coated with corn flake crumbs. You should not be able to see any ice cream.
Place the ice cream scoop on the center of the cinnamon/sugar coated tortilla.
Spray whipped cream around the base of the ice cream. Spray an additional pile of ice cream on top of the ice cream. Put a cherry in the top pile of whipped cream.
Repeat for the remaining scoop of ice cream.

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Fried Ice Cream Recipe

1 cup finely crushed corn flakes
1 cup sweetened flaked coconut
1 cup firmly packed brown sugar
1 quart vanilla ice cream
1 large egg, beaten
2 tablespoons milk
Vegetable oil for frying
Chocolate sauce for accompaniment
Strawberry sauce for accompaniment
Sweetened whipped cream for accompaniment
Chocolate shavings for garnish
Preheat oven to 350*F (175*C).

For topping, combine corn flakes, coconut and brown sugar on an ungreased baking sheet. Bake for 7 to 8 minutes, stirring halfway through baking time, or until lightly browned. (Watch closely to prevent burning.) Set aside to cool.
Scoop vanilla ice cream into 4 large balls, or cut into 4 squares (size depends on your preference). Freeze the ice cream balls or squares until firm.
Whisk egg and milk together. Dip ice cream in egg wash and roll in topping to coat well. Freeze again until firm.
When ready to serve, heat oil to 360*F (180*C) in deep fryer. Take 1 ice cream ball/square out of freezer at a time. Fry for just a few seconds. Remove immediately and drain on paper towels.
To serve, drizzle fried ice cream with chocolate or strawberry sauce, place a dollop of sweetened whipped cream on top and garnish with chocolate shavings.

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