Ask anyone their favorite Mexican dessert, and they’re likely to say fried ice cream. The trouble is, the “real” version is kind of intimidating to make. This Easy Fried Ice Cream recipe incorporates all the flavors without the deep frying. Plus, the extras are easily refrozen for later (that is, if there are any leftovers).
Plus, once you make the crushed corn flake topping for your homemade fried ice cream, you could easily store it for later use. It would be fun at an ice cream sundae bar!
Frugal Tip: My friend just said she gets her vanilla ice cream at ALDI. Instead of buying the ‘premium’ Belmont brand, she actually prefers the cheaper kind they have there, and says it tastes just like Schwan’s. I’m going to pick some up next time I’m there!
- 2 C. crushed corn flakes
- 1 stick butter
- ¾ C. sugar
- 2 quarts vanilla ice cream, softened about ½ hour
- 1 tub whipped topping
- 1 tsp. cinnamon
- In a skillet, melt the butter over medium heat. Add crushed corn flakes and sugar and stir constantly until lightly browned (3-5 minutes). Don’t let sugar burn. Set mixture aside to cool.
- Meanwhile, in a large mixing bowl combine whipped topping, ice cream and cinnamon.
- In cake pan, sprinkle about ½ of the corn flake mixture on the bottom. Add ice cream. Top with remaining corn flake mixture.
- Freeze 1-2 hours to set well.
- Before serving, drizzle with honey.