Never has the idea of fried ice cream been more a desire than in the Latin community. I just love Latin food, desserts and people, so I went a little wild with recipes for the holiday – especially with this paleo non-fried, fried ice cream recipe! Also check out my Paleo Mexican Stuffed Zucchini Boats and Raw Cilantro Pesto!
This is for all my Fried Ice Cream lovers that are trying to avoid the vegetable oils, wheat and sugar that is in the all too common Fried Ice Creams. This recipe of mine can be made with many types of ice creams: paleo, coconut, vegan, non-dairy, etc. It is terribly easy, clean and healthy, rewarding and absolutely delicious! I made this especially for anyone who has never experienced Fried Ice Cream, for my Latin friends and for Cinco de Mayo.
For those of you unfamiliar, Fried Ice Cream is an absolute treat yet it’s loaded with sugar and unfortunately fried in gluten-loaded fryers as well as vegetable oils which are not good for our bodies at all. Please read a bit about Paleo and Gluten Free to see where I am coming from on this point. You can also check out the FAQ page. So, I thought it would be really fun to play in the kitchen one day and come up with what I could as a healthy version. I really contemplated frying the ice cream and making a healthy version but I found I did not need to. We really liked the flavor this way and it was a couple less steps and an absolute a winner.
I have to admit I am going to surprise you with a few more really delicious recipes before Cinco de Mayo (5th of May), so stay connected and do not miss out. This is a total blast. I will even be working on recipes while on a 5-hour flight midair. Totally exciting! I think the Latin bug has struck me in any case. The music is blasting and I am feeling that rhythm. Gosh, I really need to learn to dance better!
Cinco de Mayo (Spanish for “fifth of May”) is a celebration held on May 5th. It is celebrated in the United States and in Mexico, primarily in the state of Puebla, where the holiday is called El Día de la Batalla de Puebla (English: The Day of the Battle of Puebla).
It originated with Mexican-American communities in the American West as a way to commemorate the cause of freedom and democracy during the first years of the American Civil War, and today the date is observed in the United States as a celebration of Mexican heritage and pride. In the state of Puebla the date is observed to commemorate the Mexican army’s unlikely victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza Seguín. Cinco de Mayo is not Mexico’s Independence Day—the most important national patriotic holiday in Mexico—which is celebrated on September 16.Print
This is for all my Fried Ice Cream lovers that are trying to avoid the vegetable oils, wheat and sugar that is in the standard Latin Fried Ice Creams. This recipe of mine can be made with any type of ice cream: paleo, coconut, vegan, non-dairy, etc. This is terribly easy, rewarding and absolutely delicious! I made this especially for my Latin friends and for Cinco de Mayo.
- 1 pint of vanilla ice cream of your choice: paleo, coconut, vegan, non-dairy, etc.
- 1 cup shredded unsweetened coconut flakes
- 2–1/2 tablespoons maple sugar*
- 2 teaspoons vanilla powder (I used the the Authentic Foods brand)
- OPTIONAL: paleo chocolate sauce and/or coconut cream
- *I am sure that date sugar will work just fine in place of maple sugar
- Make sure your ice cream is very hard before proceeding.
- Make 4 large scoops of vanilla and shape evenly, the size of a tennis ball.
- Place them on a platter spaced apart so they are not touching.
- Place the platter in the back of your freezer on a level surface for at least 1 hour.
- Toast the coconut flakes in a non-stick pan over medium heat. Stir constantly.
- You will begin to smell the toasted coconut as it turns golden. Continue until most if not all of your flakes are a light golden.
- Remove from the heat source.
- Let cool.
- Place flakes into a deep bowl.
- Add in the maple sugar and vanilla powder.
- Take a rubber spatula and start to break down the mixture a bit more.
- Do not make into a powder.
- Remove 4 frozen ice-cream balls. Act quickly!
- Roll one at a time in the mixture and use your hand to scoop it all over the ice cream ball to coat evenly.
- Place on waxed paper and place them all back in the back of the freezer for 30 minutes.
- OPTIONAL: Line 4 small plates or bowls with warmed paleo sugar-free chocolate sauce.
- Remove ice cream and place on top of the chocolate sauce.
- OPTIONAL: Top with extra coconut flakes.
- OPTIONAL: Top with coconut whipped cream.
If you have any questions or suggestions just email me at Tina (at) Paleomazing.com.