Have any of you gone to an authentic Mexican restaurant and tried their fried ice cream? I did once, it was very good! They took a tortilla, filled it with ice cream and some honey, rolled it up and dropped it into the fryer. Even with that happening, when I tried to eat it, it was rock hard! We had to wait for it to soften to truly enjoy. While this dessert doesn't involve frying in any way shape or form, it still has an almost identical flavor, without a big fat fryer and it is much easier to eat!
I have now made this one several times and it always a huge hit with everyone who tries it. No one can believe how simple it really is!
Depending on how you keep your kitchen stocked, you may even have all of the ingredients already! This one also doubles, or can be cut down pretty easily.
First thing I do is to take the ice cream out of the freezer so it can start to thaw and get a little soft. Next is to take the corn flakes (best use of generic or bulk corn flakes ever!) and get them crushed up. They don't need to be food processor crushed, just rolling pin or can crushed up. Put those in a frying pan with melted butter and the sugar.
Stir and mix until the corn flakes are kinda coated, should only take about 5 minutes or so. Put half of that mixture into the bottom of your pan. This time around I halved the original recipe, so my pan was my 9x9 pan. In a large mixing bowl, mix your ice cream, cool whip and cinnamon.
Once that is mixed up, pour that onto of your crust and top with remaining corn flake mixture.
Go ahead and press those flakes down into the ice cream just a bit. Pop it in the freezer for at least 4 hours. About 15 minute before you are ready to serve, take this out so it can start to soften. Cut into squares and drizzle with a little bit of honey and enjoy!
I know that it is almost fall so ice cream desserts aren't top on your list, but try and squeeze in this final summer dessert before going crazy with all things zucchini and pumpkin!
*Teaser, I have lemon zucchini bread coming up soon!
Fried Ice Cream
Originally found on The Imperfect Housewife
Ingredients:
4-5 cups of crushed corn flakes (measurement is after crushing, go heavy for sure)
1 stick butter or margarine
1 C sugar
1/2 gallon vanilla ice cream
1 12oz container of Cool Whip
1 tsp cinnamon
Directions
1. Remove ice cream to counter so it can start to soften. Melt butter in large frying pan, add crushed corn flakes and sugar, stir for 3-5 minutes. Watch it so the butter and sugar don't burn. Put about 1/2 of that mixture in the bottom of your 9x13 pan.
2. In a large bowl, combine the ice cream, cool whip and cinnamon. Mix until well combined. Pour that onto the bottom crust in your pan. Top with remaining crust, pat the crust mixture into the ice cream mixture. Place in freezer for at least 4 hours. Remove about 15 minutes before you are ready to serve. Drizzle each piece with a little bit of honey.
