Mexican Fried Ice Cream
The traditional Mexican fried ice cream, but without the deep fry!
Dovetailing Tip: Remove the Mexican Fried Ice Cream from the freezer that you prepared during Meal 2 and allow to rest for 10-15 minutes before serving, so it is easier to cut and serve.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 3 cups | crushed corn flakes cereal |
| 3/4 cup | sugar |
| 1/2 cup | (1 stick) butter |
| 1 quart | container vanilla or coffee ice cream |
| 1 cup | whipping cream, whipped |
| 1/2 teaspoon | ground cinnamon |
| 1/4 cup | honey |
| chocolate syrup | |
| caramel sauce |
Directions:
Take the vanilla ice cream out of your freezer and let sit at room temperature for 30 minutes or so, to soften.
Melt butter in a medium skillet, over medium heat. Add the crushed corn flakes and sugar. Stir to combine. Fry mixture for 5 minutes, stirring constantly, until cereal is golden-brown. *Be careful not to burn. It may take less than 5 minutes*
Take a 9×13 baking dish and spread 1/3 of the corn flakes mixture into the bottom of pan. Set aside.
In a large bowl, add the softened vanilla ice cream and whipped cream. Sprinkle with cinnamon. Using a spatula, stir and mix well to combine. Spread ice cream mixture over the top of the corn flake mixture in the bottom of the pan.
Spread the remaining corn flake mixture evenly over the ice cream. Drizzle the honey over the top. Cover pan, and place in freezer. Freeze ice cream for at least 5 hours, or overnight.
Cut into squares and serve with drizzles of chocolate syrup and caramel sauce (and if you’re feelin’ frisky add some whipped cream and a cherry on top)
Serves 12
Source: life-in-the-lofthouse.com
