Ingredients
- 4 (1 cup) scoops of vanilla ice cream
- 3 cups of crushed frosted cornflakes
- 1 teaspoon of ground cinnamon
- 3 tablespoons of honey (optional drizzle)
- Canned whipped topping (optional topping)
- Chocolate syrup (optional drizzle)
- 4 maraschino cherries (optional topping)
Directions
1️⃣ Prepare the Baking Sheet:
Line a baking sheet with parchment paper and set it aside.
2️⃣ Scoop and Freeze Ice Cream:
Scoop four 1-cup scoops of vanilla ice cream and place them on the prepared baking sheet. Freeze the scoops for 1 hour.
3️⃣ Mix Cinnamon and Cornflakes:
In a bowl, add the ground cinnamon to the crushed frosted flakes and stir to combine.
4️⃣ Coat the Ice Cream:
Remove the scooped ice cream from the freezer. Roll each scoop in the cinnamon-flavored frosted flakes, shaping it into a solid ball as you coat it. Once completely coated, place the ice cream back onto the parchment paper. Repeat until all 4 scoops are coated.
5️⃣ Freeze Again:
Place the coated ice cream back into the freezer for 2 more hours to firm up.
6️⃣ Serve:
Remove the coated ice cream just before serving. Drizzle 2 teaspoons of honey over each scoop. Garnish with canned whipped topping, drizzle with chocolate syrup, and top with a maraschino cherry. Serve immediately.
Notes:
- Prep Time: 15 minutes
- Freezing Time: 3 hours
- Total Time: 3 hours 15 minutes
- Calories: 827 kcal per serving
- Servings: 4
This Mexican Fried Ice Cream is a delightful treat that combines creamy, cold ice cream with a crunchy, sweet coating. Enjoy your delicious dessert!