If you’ve ever had the Mexican fried ice cream at Chi Chi’s, you’ll understand this recipe. I have always loved the concept of fried ice cream, as a kid I remember ordering it and always found it fascinating that the ice cream didn’t melt.
This recipe is easier to make, and much lighter than the restaurant dish. That’s because it’s not fried at all, but it still has that same great taste.
Variations and Tips:
Make it gluten-free: The topping is made with crushed Special K as the crust tossed with some cinnamon. If you are gluten free, I would use a gluten-free cereal instead. Make it dairy-free: swap the ice cream for your favorite dairy-free ice cream.
