Mini boles de helado frito

Disfruta de una salida nocturna en casa con un helado inspirado en el postre que sirven en los restaurantes mexicanos. Nuestra receta de mini boles de helado frito se salta la parte de freír y utiliza bolas de helado de vainilla rebozadas en cereal Cinnamon Toast Crunch™ para crear su sabor característico. Los mini boles de tortilla suave Old El Paso™ endulzados crean la base perfecta para esta receta de helado frito. Cubre con bayas frescas, crema batida y un chorrito de miel para lograr tu propio helado tipo sundae frito y personalizado.

📝 Ingredients

• 1 tablespoon butter, melted
• 1 package (5.1 oz) Old El Paso™ Flour Soft Tortilla Mini Bowls (12 Count)
• 1 tablespoon sugar
• 3 cups Cinnamon Toast Crunch™ Cereal
• 3 tablespoons butter
• 2 tablespoons sugar
• 2 1/2 cups premium vanilla ice cream (from 28-oz container), slightly softened
• Sliced fresh strawberries, whipped cream topping in an aerosol can, and honey, as desired

👨‍🍳 Instructions

1. 1Heat oven to 375°F. Line rimmed cookie sheet with foil. Lightly brush 1 tablespoon melted butter on all sides of tortilla bowls. Sprinkle 1 tablespoon sugar on all sides of bowls. Place on cookie sheet. Bake 5 to 7 minutes or until lightly browned on edges and firm to the touch. Remove to cooling rack to cool completely, about 10 minutes.
2. 2In medium microwavable bowl, add cereal. In small microwavable bowl, microwave 3 tablespoons butter uncovered on High 45 to 60 seconds or until melted. Stir in 2 tablespoons sugar; microwave about 30 seconds or until sugar is nearly dissolved. Pour butter mixture over cereal, mixing to coat. Microwave uncovered on High 3 to 4 minutes, stirring every 30 seconds, until glazed and toasted.
3. 3Spread mixture on waxed paper; cool 15 minutes. Place cereal in large resealable food-storage plastic bag, and finely crush; pour into shallow bowl, and set aside.
4. 4Line 2 cookie sheets with waxed paper. Working quickly, scoop half of the ice cream into 12 (1 1/4-inch) balls. Roll balls in cereal mixture, pressing to coat, until completely covered. Place on cookie sheet; place cookie sheet in freezer. Repeat to make 12 more. Freeze both cookie sheets at least 45 minutes to firm up before serving.
5. 5When ready to serve, place 2 cereal-coated ice cream balls in each tortilla bowl. Add Toppings. Serve immediately.