Mexican Fried Ice Cream Dessert
Cinco de Mayo celebrations have always been a highlight for my friends and family. Baskets of chips with salsa, tacos, and margaritas. Who wouldn’t love this festive celebration? For years I struggled coming up with the perfect sweet treat for our party. That is, until this recipe for Mexican Fried Ice Cream Dessert came along.
When my best friend and I go to our favorite Mexican restaurant, we gorge ourselves with their chips and salsa, but never save enough room for dessert.
Unless dessert is a second helping of the above mentioned chips and salsa.
Mexican restaurants usually aren’t known for their sweet treats, except for fried ice cream.
Fried ice cream is a scoop of vanilla ice cream, coated in crushed cornflakes, fried, dusted in cinnamon sugar, and drizzled in honey or chocolate.
Since no one wants to be frying ice cream as their guests are finishing up your spicy fiesta eats and tipping back the tequila, this dessert is the perfect choice.
Sugar toasted cornflakes are spread across the bottom of a 9×13 inch pan, topped with cinnamon flavored ice cream, and then sprinkled again with the sugary cornflakes.
It has all the same ingredients as a classic fried ice cream, but without the mess and hassle.
That’s my idea of a great dessert!
Make your favorite burritos, Spanish rice, or one of the most popular recipes on the blog, Chipotle Chicken. Finish off your Cinco de Mayo party with this Mexican Fried Ice Cream Dessert.
Mexican Fried Ice Cream Dessert
This recipe for Mexican Fried Ice Cream Dessert with Cornflakes, Cinnamon, and Honey is perfect for any Cinco de Mayo Party or Potluck. Simple and Easy.
Ingredients
- 1/2 cup Butter
- 1 cup Sugar
- 3 cups Crushed Corn Flakes
- 1/2 gallon Vanilla Ice Cream, softened
- 1 container (8 oz) Cool Whip
- 1 tsp Cinnamon
- Hot Fudge, Honey, or Caramel optional
Instructions
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Melt butter in a non-stick skillet over medium heat.
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Once butter is melted, stir in sugar and crushed corn flakes. Cook for about 3 minutes, stirring constantly so the sugar does not burn.
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Spread 1/2 of the sugared corn flake mixture into the bottom of a 9×13 inch pan.
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In a large bowl, beat together the softened ice cream, Cool Whip, and cinnamon.
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Pour ice cream mixture on top of corn flakes in 9×13 inch pan.
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Sprinkle with the remaining corn flakes and then freeze until set.
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When ready to serve: set the pan out of freezer for a few minutes in order to cut into individual pieces. Top dessert with hot fudge, honey, or caramel.
