“Fried” Mexican Ice Cream Recipe
Prep Time:
10 minutes mins
Freeze Time:
5 hours hrs
Total Time:
5 hours hrs 10 minutes mins
Ingredients:
4 scoops vanilla ice cream (1 cup scoops)
3 cups crushed frosted corn flakes (your favorite brand – I chose Great Value)
1 teaspoon ground cinnamon
3 tablespoons honey optional drizzle
Canned whipped topping optional topping
Chocolate syrup optional drizzle
4 maraschino cherries optional topping
Instructions:
Line a baking sheet with parchment paper and set it aside.
Scoop 4 – 1 cup scoops of vanilla ice cream and place on the prepared baking sheet. (You can shape the scoops of ice cream into a ball but it is not necessary.
You will be shaping the scoops more into a ball shape when you roll the scoops in the crushed frosted flakes)
Place the scooped ice cream in the freezer for 1 hour.
Add the ground cinnamon to the crushed frosted flakes and stir to combine.
Remove the scooped ice cream from the freezer.
Roll 1 scoop of the ice cream in the frosted flakes. While rolling the ice cream, shape into a more solid ball. Once completely coated, place the ice cream back onto the parchment paper.
Repeat the steps until all 4 scoops are completely coated.
Place back into the freezer for 2 more hours.
Remove the coated ice cream just before serving. Drizzle 2 teaspoons of honey over each coated ice cream scoop. You can garnish the coated ice cream with canned whipped topping, Drizzle with the chocolate syrup and top with a maraschino cherry. Serve immediately