I have always loved the idea of fried ice cream and intended to try it sometime, but it just seemed like such a decadent sort of thing that I have just never got around to it. Until now! So, I go on a diet and then decide to try Fried Ice Cream for the first time?! Haha, I’m really wondering if I would have liked the regular kind much better than I like my new Low Carb Fried Ice Cream with Mexican Spiced Fudge Sauce!
I got the idea last year when I saw this recipe from Judy over at Wonderfully Made and Dearly Loved and decided to do my own fried ice cream around here (I just use the on plan Low Carb ice cream from Dryers very sparingly, but if you’re looking for the real live homemade kind Judy’s custard style ice creams do look good too.) Then I tried Briana’s Fried Berry Taco and fell in love with the crispy fried low carb Mission tortilla, so I put the two ideas together and then added my favorite Hot Fudge Sauce in the whole world… which I low carbed a little while ago and I really like just as well as I ever did… and here we have it!
Taadaa! Guilt free, Low Carb Fried Ice Cream and would someone please give Trim Healthy Mama a great big round of applause for making me such a happy dieter for life?! Serves 2
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First of all I make this easy, incredibly delicious Mexican Spiced Hot Fudge Sauce up by the batch because it stores so well in the fridge and just gets more fudgey and delicious every time you taste it. *Note: this sauce is very chocolatey when it is first made, good, but chocolatey, but it calms down and turns into a first class fudge sauce within just a few minutes and continues to thicken incredibly without the use of any binders!
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2 Mission Low Carb Tortillas (4 net carbs). These are easier to fold but the others can be used too.
Melt a small pat of butter on each one and spread it over the tortillas and sprinkle with a mixture of cinnamon
Put a couple of tablespoons of on plan low carb ice cream on each tortilla. I used Carb Smart! (You might use a little
less for the smaller tortillas. Fold this over and secure with a toothpick (BE SURE AND REMOVE THE TOOTHPICK
Heat a little refined coconut oil in a small skillet and place the tortilla with the toothpick side UP first and flip it
after just a few seconds and it should be brown. This will quickly make a sizzle as the ice cream just starts to melt so
remove it quickly. I suggest drizzling this with fudge sauce, but I have dusted it with more cinnamon and
sweetener in a pinch. It is so good!!