Wednesday, July 10, 2013
Mexican "Fried" Ice Cream Dessert
I made this for a party last week and to say it was well received would be the understatement of the year! It was a HUGE hit. My brother even declared that it was BETTER than the local Mexican restaurant's version of this same dessert. I love when my cooking and baking receives high praise like that!
And, I must say, even I was surprised by how good this dessert was. It sounded and looked good, but it was even better "in person." Toasty, sweet cornflakes surround cinnamon-laced ice cream - doesn't it sound good already? But then it's drizzled with honey, served with whipped cream and a cherry and then drizzled with chocolate and caramel - sweetness overload is the best kind of overload, don't you think?? This is a fabulous summer dessert but I have a feeling the requests for this one will come year round...
Start by taking both the ice cream and cool whip out of the freezer. Let soften on the counter for 20-30 minutes. Meanwhile, make the coating. Crush the cornflakes - I simply put the cereal in a large zip top bag and pounded with a rolling pin. I did this a few times until I had 3 cups of crushed cereal.
Melt the butter in a large skillet over medium heat. Add the cornflakes,
and the sugar,
and cook while stirring constantly. You'll want to cook this for 4-6 minutes until the cereal is golden brown. Be sure to keep stirring so the cereal doesn't burn. Once it's nice and toasty, spread about 1/3 of the mixture into the bottom of a 9x13 baking dish.
Now stir together the ice cream and whipped topping, then sprinkle on the cinnamon.
Fold it all together until it's completely combined, then carefully spread over the cornflake layer.
Top the ice cream with the remaining corn flake mixture,
then drizzle with the honey. Cover with cling wrap, or your preferred cover, then freeze for 5 hours or overnight.
Cut into squares to serve,
and top with chocolate syrup, caramel sauce, additional whipped topping and a cherry!
One year ago: Zucchini Fries
Two years ago: Coconut Macadamia Chocolate Chip Ice Cream
Three years ago: Melon Breeze
Four years ago: Marinated London Broil
There are lots of great ideas at Cast Party Wednesday, What's Cooking, Wicked Good Wednesday, What's Cooking (#2), Wednesday Extravaganza, Full Plate Thursday, Thursday's Treasures, Foodie Friday, Food on Friday, Foodie Friday (#2), Friday Flash, TGIF.
Mexican "Fried" Ice Cream Dessert
3 cups crushed Corn Flakes
1 cup sugar
1/2 cup butter
1 (1.75 quart) container vanilla ice cream
1 (8 ounce) container non-dairy whipped topping
1/2 tsp. cinnamon
1/4 cup honey
Additional whipped topping or redi-whip
Soften the vanilla ice cream and the cool whip by thawing on the counter for 20-30 minutes or so.
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.
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