Fried Ice Cream Bowls
Sooooo… I’ve got something really naughty to share with you today. Hope you don’t mind. I’m serving up Sweet Lime Fried Ice Cream Bowls with Coconut Ice Cream and Grilled Pineapple, to ensure we end the summer with a little excitement.
I’ve posted healthy recipes here on A Spicy Perspective.
Lots and lots of healthy recipes.
So I’m not going to allow myself to feel one stitch of guilt over serving up deep fried ice cream bowls coated in tangy-sweet lime sugar.
We need to live a little, you know?
I mean what could possibly satisfy a sweet tooth better than creamy tropical ice cream, topped with sweet fresh fruit, served in a bubbly crunchy sugared bowl?
I can’t think of a single thing…
This concept started back in June when I visited my friends at Old El Paso in Austin, Texas. We had a cooking challenge one night, and on a whim I took Old El Paso Stand ‘n Stuff Tortillas and deep fried them to hold ice cream.
Now I don’t deep fry very often, but this was one of those situations when a little hot oil made all the difference.
Old El Paso Stand ‘n Stuff Tortillas are tasty and practical for all sorts of tacos and savory dishes, but who knew they were so fabulous in dessert?!
Just look at that crispy goodness coated in fresh lime sugar.
The limey sugar gives the fried ice cream bowls a tropical quality, so they are perfect to serve with your favorite tropical ice cream… Mine is coconut.
But of course you could substitute cinnamon for the lime zest to make cinnamon-sugar fried ice cream bowls.
Or you could get really crazy and make a cayenne sugar to spice things up!
Top the fried ice cream bowls with sweet grilled pineapple and you have a treat that tastes like it could be served in paradise.
Fried Ice Cream Bowls
- Pour the oil in a 4-6 quart sauce pot and place over medium heat. Preheat the grill (or a grill pan) to high heat.
- Pour the sugar in a large bowl. Add the lime zest and salt, then mix well.
- Cut the pineapple into wedges, and remove the outer peel and core. Then place the pineapple wedges on the grill and grill for 1-2 minutes per side, until char marks form. Remove from heat and set aside.
- Once the oil is hot, use tongs to place one Old El Paso Stand 'n Stuff Tortilla in the hot oil at a time. Push it down underneath the oil, then flip over so the outer edges fry. This process should take 10-30 seconds to reach a golden brown color on all sides.
- Pull the tortilla bowl out of the oil and quickly dip in the lime sugar, coating on all sides. Repeat with the remaining tortillas.
- To serve: Scoop two ice cream scoops into each tortilla bowl and top with grilled pineapple. YUM!
Disclosure: This post is sponsored by Old El Paso. All opinions are my own.