I love ordering fried ice cream when we go to our favorite local Mexican restaurant, so I couldn't wait to make this non-fried "fried" version at home. I decided to leave out the honey since I wanted Bradley to enjoy some and he can't have any until he's one (which is THIS Friday...Oh. My. Goodness.). I love the dash of cinnamon that is mixed in with the ice cream and whipped topping. It gives the dessert that "Mexican ice cream" feel. The topping adds the crunch that typical fried ice cream usually has, but you save so many calories (and your sanity!) by not actually having to fry this. It's so so good. Enjoy!
- 3 cups crushed Corn Flakes
- 1 cup sugar
- 1/2 cup butter
- 1 (1.5 quart) container vanilla ice cream
- 1 (8 oz.) container whipped topping
- 1/2 tsp. cinnamon
- 1/4 cup honey (optional)
- Chocolate syrup, for serving (optional)
- Caramel sauce, for serving (optional)
- Additional whipped topping or redi-whip, for serving (optional)
- Maraschino cherries, for serving (optional)
Meanwhile, over medium heat, melt butter in a large skillet. Add the crushed corn flakes and sugar and stir to combine. Fry mixture for 5 minutes, stirring constantly, until cereal is golden-brown.
Spread 1/3 of the corn flakes mixture into the bottom of a 9x13 baking dish. Set aside.
In a large bowl, stir together the softened ice cream and whipped topping. Sprinkle with cinnamon. Using a spatula, stir a then mix well to combine. Spread ice cream mixture over the top of the corn flake mixture in the bottom of the pan.
Spread the remaining corn flake mixture evenly over the ice cream. Drizzle honey over the top. Cover and place in freezer. Freeze for at least 5 hours, or overnight.
Cut into squares and serve with drizzles of chocolate syrup and caramel sauce, additional whipped topping and cherries. Makes 20 servings.
Note: You can also half the recipe and make it in an 8x8" or 9x9" pan.
Source: Cook with Sara