Today I’m sharing a Mexican favorite with an American spin …. Mexican Fried Ice Cream Banana Splits!! Because, really, does it get more American than a banana split?
So, let’s start with the basic construction of the dish: a banana topped with ‘fried’ ice cream, drizzled with chocolate chips and honey, topped with cinnamon crusted pecans, and finished with fresh whipped cream, sprinkles, and a cherry.
WoOoOw that’s a mouthful. Don’t run away yet! The recipe isn’t nearly as complex as it sounds. While you wait for the ice cream to freeze, you can toast the pecans and cornflakes.
The best part about the recipe?! No frying with messy oil! Yep…the ice cream is fake fried. The cornflake breading mixture gets nice and toasty on the stove and it tastes pretty close to fried ice cream with much less mess. Sounds like a win win to me.
If you’ve never made fresh whipped cream today is your day! It’s simple and whips up in about 3 minutes. Once you make your own, you’ll never want store bought again!
Any leftover ice cream balls will stay fresh in the freezer. Store the cornflake mixture in a separate bag in your pantry. Then when the ice cream cravings hit, grab an ice cream ball, roll it in the cornflakes, and enjoy! Or if you want something fun for your guests, have them bread their own ice cream! Just make sure to move fast, because it gets melty quick.
Covering the ice cream in cornflakes takes a bit of patience, you’ll want to roll the ice cream in the cornflake mixture. It might take a few tries, but eventually the ice cream will be covered. The finer you crush the cornflakes, the easier they will stick to the ice cream.
If you’re dying for the authentic fried ice cream taste, alternatively, you can put the ice cream back in the freezer after breading for about 1 hour, then fry in 375 degree oil for about 10 seconds.
Mexican Fried Ice Cream Banana Split
|Yield: 8 servings, 1 ice cream ball per person|
A sliced banana topped with ‘fried’ ice cream, chocolate chips, honey, roasted cinnamon sugar pecans, whipped cream, sprinkles, and a cherry!
- ICE CREAM:
- 1.5 quart ice cream, any flavor (you will only use about 1/2 the quart)
- 3 cups cornflakes, crushed finely
- 2 tablespoons butter
- 1/2 tablespoon cinnamon
- CINNAMON PECANS:
- 1/8 cup sugar
- 1/2 cup pecans
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- WHIPPED CREAM:
- 1/2 pint heavy whipping cream
- 2 tablespoons sugar
- 4 bananas
- mini chocolate chips
- Scoop out ice cream into 8 balls, place each ball into muffin tins. Put in freezer for about 1 hour.
- Make the cornflake mixture: melt butter over medium heat in a frying pan. When bubbling, add cornflakes. Stir occasionally, watch closely they can burn! Turn off heat when cornflakes are coated and barely golden brown. Toss with cinnamon. Let cool.
- Make the fried ice cream: Remove ice cream balls from freezer. Roll each ball into cornflake mixture (try to work quickly). Place ice cream balls back in muffin tin, return to freezer to firm.
- Make the pecans: melt the sugar in a frying pan on medium high heat, until sugar turns liquid (this takes awhile, be patient). Toss in pecans and vanilla. Mix and cook for about 2 minutes. Coat with cinnamon, cook 30 more seconds. Remove from heat to cool.
- Make the whipped cream: Place heavy whipping cream and sugar in a bowl. Mix until soft peaks form.
- Assemble: Peel bananas. Cut each banana in half. Slice down the middle. Top each 1/2 banana with 1 ball of fried ice cream, whipped cream, chocolate chips, honey, pecans, sprinkles, and cherry.
images and text © North Coast Eats
Ice Cream adapted from Cooking Classy. Pecans adapted from Le Creme de la Crumb
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