Hot and Cold: Mexican Fried Ice Cream Banana Split

One of the things that I love most about cooking is Kitchen Gadgets. I seriously cannot be trusted in the housewares section of any store– especially not when it comes to kitchen and dining!

So– I get pretty excited when we decide to make something that requires a special tool or knick-knack that I don’t have yet, such as a pastry blender or citrus zester.

On Friday, Yuseff and I decided that we would try Mexican Fried Ice Cream and take it up a notch by serving it as a Banana Split. We took a walk through the strip looking for bananas– The Discount Market bananas were too ripe, the Stan’s Market Banana’s weren’t quite ripe enough, and the one’s at Wholey’s Fish Market were green. So– that was a major fail. On the upside, we got to go into In the Kitchen, to buy an ice cream scooper for Yuseff’s house and banana split dishes! I was thrilled. 

Hooray for new toys! (Boo for rainy days with not-enough-light for picture taking!)

I referenced several recipes for fried ice cream via Google and Youtube, and they are all pretty much the same– so, by the time I got home, I just decided to wing-it!

Step 1: Scoop four balls of ice cream onto a plate and place it in the freezer for one hour. The ice cream will harden.

Once they're hard, they won't melt all over the place while you try to make them more delicious.

Step 2: Remove the ice cream from the freezer and bread them with egg and crushed cereal. Then return to the freezer for another hour.

Tip: You can bread them with any kind of cereal, cookie, pretzel, or whatever you want. Some recipes suggested adding Cinnamon to plain cereals such as cornflakes. I happened to find “Simply Cinnamon Cornflakes” and decided to go that route

It was like finding two-ingredients in one

Step 3: Add a second coat of egg and cereal breading to make your final product extra crunchy. Then return to the freezer for at least another 2-3 hours.

Step 4: Make a simple berry sauce by combining 1 cup of sugar, 3/4 cup of water, and 1 1/2 cups of berries (we used blackberries) over medium high heat.

Stir occasionally and break up the berries. Bring to a boil and reduce the mixture by about half:

Step 5: Split two bananas and line them up in the banana split dishes

Step 6 & 7: Fill a saucepan with oil and heat it on medium heat until it’s warm enough to use for frying. Add some salt to keep from splattering. Then slowly place your frozen ice cream balls into the oil and fry for about 2 minutes each,

then place them between the banana halves and drizzle with honey.




Step 8 & 9: Top with whipped cream and the berry sauce

Serve Immediately!

Hopefully you are better at working the whipped cream can than I am! Even though it LOOKS like a mess, it was the most delicious bedtime snack ever.


One thought on “Hot and Cold: Mexican Fried Ice Cream Banana Split

  1. Pingback: Made with Love: Sunday Morning Buttermilk Pancakes « By the (cook)Book

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