Have you ever dreamed of indulging in a dessert that’s both crunchy and creamy? Look no further than this Mexican Fried Ice Cream! It’s a delightful twist on traditional fried ice cream, perfect for impressing your friends at a dinner party or simply treating yourself on a cozy night in. The combination of warm, cinnamon-coated cornflakes and cold, creamy vanilla ice cream is a match made in dessert heaven!
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)
Instructions
Line a baking sheet with parchment paper and set it aside.
Scoop four 1-cup scoops of vanilla ice cream and place them on the prepared baking sheet.
Place the scooped ice cream in the freezer for 1 hour.
Add the ground cinnamon to the crushed frosted flakes and stir to combine.
Remove the scooped ice cream from the freezer.
Roll 1 scoop of the ice cream in the frosted flakes. While rolling, shape it into a solid ball. Once completely coated, place the ice cream back onto the parchment paper. Repeat until all 4 scoops are coated.
Place the coated ice cream back into the freezer for 2 more hours.
Remove the coated ice cream just before serving. Drizzle 2 teaspoons of honey over each scoop. You can garnish with canned whipped topping, drizzle with chocolate syrup, and top with a maraschino cherry. Serve immediately.
