We were trying for fried ice cream, which we’d become familiar with at the sub-par Mexican chain restaurants of our childhoods.
I never thought they actually fried the ice cream. I thought they rolled a ball of ice cream around in cereal, nuts and cinnamon to give us that crusty outer shell.
We reinterpreted the dish with super-hard coconut ice cream cut into discs and coated with “old man” cereal…the kind with 6+ grams of colon-blowing fiber per serving.
The result: coconut ice cream branflake frisbees with raspberries and cinnamon. A new dessert species of the genus coconutus and phylum omygoodness.