I was selected as a Hudsonville Ice Cream brand ambassador and was compensated in exchange for writing this post. Please note that any personal opinions reflected in this article are my own.
Summertime has always been one of my favorite times of the year. I love the long days of sunshine, lazy days at the beach, camping, and all things summer, but especially ice cream. It’s no wonder that July is national ice cream month. And what better way to enjoy it with the fresh flavors of Hudsonville Ice Cream.
There are so many reasons to love Hudsonville, from the purely Michigan inspired flavors, to the rich creamy taste, but top of my list is that they are a Michigan company, so supporting Hudsonville is supporting Michiganders.
Way back when (like in the 90’s) I worked for a popular Mexican restaurant chain that served a spectacular dessert they were well known for, Mexican Fried Ice Cream. I decided to try out this delectable treat with a bit of a colorful twist, so I made Fruity Pebbled Fried Ice Cream.
- 1⁄2 cup granulated sugar
- 1/3 cup cinnamon
- 3 cups Hudsonville vanilla ice cream
- 1 cup Post Fruity Pebbles
- 4 (6 inch) flour tortillas
- vegetable oil for frying
- honey for drizzling
- Mix the sugar and cinnamon in a small bowl and set aside
- Place the Fruity Pebbles in a separate bowl and set aside
- Measure out about 3/4 cup of ice cream (it doesn’t have to be exact) and form the ice cream into a ball.
- Roll the ball in the cinnamon sugar mixture until completely coated.
- Roll in the Fruity Pebbles until coated.
- Place the ice cream balls on a piece of parchment paper on a solid surface (like a plate) and place in the freezer until hardened completely (about 30 minutes)
- Fill a pan that is at least 6 inches in diameter at least 2 inches with vegetable oil and heat until 350 degrees Fahrenheit.
- Place one flour tortilla into the hot oil and cook until one side is browned, then flip and cook the second side until brown. If you do not cook the tortillas long enough they will be soggy… (ewww).
- Place the tortilla on a paper towel to cool and repeat with the remaining three tortillas.
- After slightly cooled, place each tortilla on its own separate plate.
- Sprinkle the remaining cinnamon sugar mixture on top of the tortillas.
- Using a pair of metal tongs, place the a hardened ice cream ball in a hot oil and deep fry for about 2 seconds, if you don’t have enough oil to coat the ice cream you can flip it over and fry the second half.
- Place the fried ice cream ball on top of a tortilla, then drizzle with honey.
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Amber is the proud Homeschooling mother to four beautiful children, Damian (24), Rosaleigh (10), Carlyn (7), Naomi (4), and a wife to her loving husband, Chancellor. Her family also includes three cats.
She loves being a stay-at-home mom and feels blessed to be able to care for her children full-time and provide them with so many opportunities through Metro Detroit Mommy.