Mexican Fried Ice Cream Recipe
Who wouldn't love this Mexican fried ice cream with cornflakes? It's made with a crunchy, buttery outer layer and a sweet, cinnamon, ice cream center. It has become a favorite Mexican dessert of mine!
- 3 1/2 cups crushed cornflakes measure after crushed
- 3/4 cup sugar
- 1 stick butter or ½ cup
- 1 quart vanilla ice cream
- 16 oz cool whip
- 1 tsp cinnamon
- 1/4 cup honey
- chocolate syrup caramel syrup, whipped cream, and cherries for garnishing (optional)
Set 1 quart of vanilla ice cream out to lightly soften.
Meanwhile, melt ½ cup butter in frying pan over medium heat.
Add crushed 3 ½ cups cornflakes and ¾ cup sugar, mixing and stirring continuously. Be careful not to burn. Cook until crispy.
Remove from heat.
Spread half of cornflakes on 9x13 baking dish.
Mix ice cream, 16 oz cool whip, and 1 tsp cinnamon.
Spread ice cream mixture over cornflakes.
Spread remaining cornflakes over ice cream.
Drizzle honey over cornflakes.
Cover pan and freeze 5 hour or overnight.
Cut in squares to serve.
Note: Measure corn flakes after they have been crushed. *Optional: Garnish by drizzling chocolate and caramel syrup. Top with whipped cream and a cherry.
Calories: 402kcal | Carbohydrates: 78g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 445mg | Potassium: 238mg | Fiber: 2g | Sugar: 35g | Vitamin A: 1225IU | Vitamin C: 11.2mg | Calcium: 112mg | Iron: 15mg