Description
Mexican fried ice cream with a crunchy cinnamon-cornflake crust, creamy vanilla center, and classic toppings—no deep fryer required.
Ingredients
3 cups crushed cornflakes
1 stick unsalted butter
¾ cup granulated sugar
1.5 quarts vanilla ice cream
½–2 tsp ground cinnamon
⅓ cup honey
Chocolate syrup
Caramel syrup (optional)
Whipped cream
Maraschino cherries
Instructions
1. Let ice cream sit out until soft.
2. Toast crushed cornflakes and sugar in butter for 5 minutes.
3. Cool the mixture completely.
4. Press ⅓ of the cornflake mix into bottom of a 9×13 pan.
5. Stir cinnamon into softened ice cream.
6. Spread ice cream over crust layer.
7. Top with remaining cornflake mix, press gently.
8. Drizzle honey over top and freeze at least 6 hours.
9. Cut into squares and serve with toppings.
Notes
Let dessert sit out for 5 minutes before serving for easier slicing.
Use high-quality ice cream for best texture and flavor.
Try variations like horchata flavor or spicy chocolate topping.
Nutrition
- Serving Size: 1 square
- Calories: 380
- Sugar: 28g
- Sodium: 105mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg