Green Chile Fried Ice Cream
Fried ice cream brings together the best of both worlds: crispy and cold, rich and refreshing. This version draws inspiration from the bold, smoky flavors of the Southwest—where green chile isn’t just a topping, it’s a way of life. By folding fire-roasted green chile into a homemade piloncillo-sweetened ice cream, we’ve added just the right touch of warmth and spice. The buttery cornflake coating gives each scoop its signature crunch, making this a dessert that surprises from the first bite to the last. If you’ve never had chile in your ice cream, you’re about to find out why it works.
Green Chile Fried Ice Cream with Cornflake Crunch and Piloncillo
8
20 minutes
2.75 hours
330
American
Dessert
This is a bold reimagining of fried ice cream, built from the ground up with Southwestern flavor. The ice cream itself is made with grated piloncillo sugar, cinnamon, nutmeg, and rich cream, and it’s infused with smoky roasted green chile in two stages: blended for background warmth and folded in later for texture and flavor. The crispy outer layer is made from buttery cornflakes toasted with cinnamon until golden brown and fragrant. What you get is a bite that’s creamy, spicy, sweet, and crunchy all at once—a dessert that’s every bit as fun to eat as it is to serve.
Ingredients
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- 2/3 cup piloncillo sugar, grated or finely chopped
- 3/4 cup milk
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Pinch of salt
- 1 cup 505 Southwestern Flame Roasted Green Chile, divided
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- 4 cups corn flakes cereal
- 4 tablespoons butter
- 2 1/4 teaspoons ground cinnamon
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- Caramel sauce
- Chocolate hot fudge sauce
- Honey
Directions
- Prepare the Ice Cream Base: In a medium bowl, whisk together the piloncillo sugar, milk, heavy cream, vanilla, cinnamon, nutmeg, salt, and 1/2 cup of the green chile until fully combined.
- Churn the Ice Cream: Pour the mixture into your ice cream maker and churn for 10 to 12 minutes, or until thickened.
- Add Remaining Green Chile: Add the remaining 1/2 cup green chile and churn for an additional 5 to 10 minutes, or until the mixture reaches a soft-serve consistency.
- Freeze the Ice Cream: Transfer the churned ice cream into an airtight container and freeze for at least 2 hours, or until firm.
- Crush the Cornflakes: Place the corn flakes in a large zip-top bag, seal it, and crush into small crumbs using a rolling pin or the side of a can.
- Toast the Cornflake Coating: Melt the butter in a 10-inch non-stick skillet over medium heat. Stir in the crushed corn flakes and cinnamon. Cook, stirring constantly, for about 2 minutes until golden brown and fragrant. Remove from heat and transfer to a shallow dish to cool completely.
- Shape the Ice Cream Balls: Remove the ice cream from the freezer and scoop 8 portions. Quickly shape each scoop into a smooth ball with your hands.
- Coat the Ice Cream Balls: Roll each ice cream ball in the cornflake mixture, pressing gently to fully coat and form a crisp outer shell.
- Freeze Until Serving: Return the coated ice cream balls to the freezer for 10 to 15 minutes to firm up. Keep frozen until ready to serve.
- Add Toppings and Serve: Serve with a drizzle of caramel, chocolate sauce, or honey if desired.
