šŸØ Is it really Mexican? In this episode of Cookbook Junction, I explore the sweet and crispy world of Mexican Fried Ice Cream—a dessert that’s sparked curiosity across kitchens and restaurant menus for decades.

Dive into a classic recipe from the Los Angeles Times California Cookbook and learn how to make this crunchy treat at home. This video shows how to easily fry ice cream for a delicious dessert. Don’t forget to share this fun easy recipe with friends!

We take a closer look at its inclusion in The Los Angeles Times California Cookbook (1983), discuss its Tex-Mex restaurant origins (Chi-Chi’s, we’re looking at you), and celebrate the legacy of Augustus Jackson—often called the ā€œFather of Ice Cream.ā€

šŸŽ„ PLUS: I walk you through the step-by-step of how I made this crunchy, creamy treat at home—no deep fryer required!

✨ Don’t forget to LIKE, SUBSCRIBE, and hit that bell if you love food history served with a side of flavor.

šŸ“š Featured Cookbook: The Los Angeles Times California Cookbook (1983)
šŸ“ Inspired by the Chi-Chi’s Tex-Mex craze
šŸ¦ Ice Cream History Spotlight: Augustus Jackson

#MexicanFriedIceCream #CookbookJunction #VintageRecipes #TexMexDesserts #AugustusJackson #LAHistory #friedicecream

Hello and welcome to Cookbook Junction. I’mĀ 
Centia and today we’re diving into a dessert with a golden crunch, a melting center, and aĀ 
very mixed up origin story. It’s Mexican fried ice cream served up from the pages of the LosĀ 
Angeles Times California cookbook. The cookbook was first published in 1981 and edited by BetsyĀ 
Paulley and the Times award-winning food staff. More than just a cookbook, it’s a reflectionĀ 
of California’s diverse culinary scene. The Times food section at that time was one of theĀ 
largest in the country. While not every recipe was developed in the Times test kitchen, many,Ā 
including reader favorites and regional classics, were carefully selected and adapted for home cooksĀ 
by the editorial team just down the hall where I used to work myself, but that’s another story.Ā 
But what about Mexican fried ice cream? The twist is it’s really not originally Mexican. Ice creamĀ 
got a serious makeover in the mid 1800s thanks to Augustus Jackson from Philadelphia known as theĀ 
father of ice cream, but he didn’t fry it. Some say it first appeared at the 1893 Chicago World’sĀ 
Fair alongside the debut of the ice cream sundae. There’s also a strong case for JapaneseĀ 
tempora chefs in the 1960s who were already experts at frying delicate items quickly, possiblyĀ 
adapting their method to desserts. In the 1970s, early mentions of fried ice cream beganĀ 
showing up in Chinese American menus. So, how did it become so strongly linkedĀ 
to Mexican cuisine? In the 1980s, the Tex-Mex restaurant chain Chi-Chi helpedĀ 
make fried ice cream a staple of Mexican themed dining in the US. But we’re going to stick toĀ 
the Mexican fried ice cream recipe here from the LA Times cookbook. We need some vanillaĀ 
ice cream, cinnamon, corn flakes, and sugar. Scoop out at least three to fourĀ 
balls of ice cream and set it back in the freezer for a coupleĀ 
of hours. Now it’s time to crush some corn flakes and add about 2 tspĀ 
of sugar and 1 teaspoon of cinnamon. Take out our ice cream andĀ 
form them into round balls and coat with the corn flakes. It’s pretty messy, so I’m using gloves for this part. Place backĀ 
in freezer for another hour or two. This time, dip into one beaten egg and coat again with cornĀ 
flakes. Place back into the freezer for an hour. You really want to make sureĀ 
the ice cream is coated. So, I’m dipping them again in the egg andĀ 
coating them with more corn flakes. Place back in freezer for an hour andĀ 
keep them frozen until ready to use. Heat oil until temperature reachesĀ 
about 350° F. If you’re not sure, add a corn flake to test the oil. PlaceĀ 
your ice cream balls into the hot oil. I fried these for about 20 seconds. Then place on paper towels to drain off anyĀ 
excess oil. Serve immediately. You can add honey or whipped cream or nothing at all. So, isĀ 
fried ice cream really from Mexico? Not quite, but it is an American story and it’s just asĀ 
delicious. Thanks for joining me on Cookbook Junction. If you enjoyed this culinary time warp,Ā 
hit that like button, subscribe, and let me know which cookbook you love to see featured upĀ 
next. Until then, I’ll see you next time.

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