Thursday, July 6, 2017

Mexican Fried Ice Cream Dessert

Ready to serve

I had this delicious dessert for Thanksgiving and it was so delicious I had to share the recipe with you.  Of course it's going to be on our dessert table this Christmas.  

I just made it and it's in the freezer. Doing it ahead of time is a plus.  Less to worry about and it freezes perfectly.

Note:  I made this in a larger pan than was suggested so if you do it too, make sure you increase the amounts.  Mine looks a little skimpy.  I would have liked it fuller. 

  1. 3 cups crushed Corn Flakes cereal
  2. 3/4 cup sugar
  3. 1/2 cup (1 stick) butter
  4. 1 (1.75 quart) container Vanilla ice cream
  5. 1 (8 ounce) container Cool Whip
  6. 1/2 teaspoon ground cinnamon
  7. 1/4 cup honey
  8. Chocolate syrup
  9. Caramel sauce
  1. Take the vanilla ice cream out of your freezer and let sit at room temperature for 30 minutes or so, to soften.

  2. 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*

  3. Take a 9×13 baking dish and spread 1/3 of the corn flakes mixture into the bottom of pan. Set aside.

  4. In a large bowl, add the softened vanilla ice cream and cool whip. 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.
  5. 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.

  6. 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) Enjoy! ♥

  7. Serves 12


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