Mexican Fried Ice Cream
Ingredients:
4 scoops vanilla ice cream
3 cups crushed frosted corn flakes your favorite brand
1 teaspoon ground cinnamon
3 tablespoons honey optional, for drizzling
Canned whipped topping optional, for garnish
Chocolate syrup optional, for drizzling
4 maraschino cherries optional, for topping
Directions:
Prepare the Baking Sheet:
Line a baking sheet with parchment paper and set it aside.
Scoop the Ice Cream:
Scoop four 1-cup portions of vanilla ice cream onto the prepared baking sheet.
Place in the freezer for 1 hour to firm up.
Prepare the Coating:
In a bowl, mix the crushed frosted corn flakes with ground cinnamon.
Coat the Ice Cream:
Remove the ice cream scoops from the freezer.
Roll each scoop in the frosted flakes mixture, pressing gently to shape them into solid balls.
Once fully coated, place them back on the baking sheet.
Return to the freezer for at least 2 more hours to set.
Serve & Garnish:
Just before serving, remove the coated ice cream from the freezer.
Drizzle 2 teaspoons of honey over each scoop.
Garnish with canned whipped topping, chocolate syrup, and a maraschino cherry.
Serve immediately and enjoy!
Nutritional Information:
Prep Time: 10 minutes Total Time: 5 hours 10 minutes
Calories: Approx. 350 kcal per serving
Servings: 4