I always try and make my desserts from items I have on hand. This Mexican Fried Ice Cream Dessert ius simple to make and very pleasing to the palate. During these scorching hot summer days, this is my go-to dessert!
5 cups Plain Corn Flakes (crushed)
1/4 cup Granulated Sugar
1 stick Unsalted Butter (1/2 cup) (cubed)
1 (1.75-quart) container Vanilla Ice Cream
1 (16-ounce) container frozen Whipped Topping (thawed & divided)
3/4 teaspoon Ground Cinnamon
1/4 cup Honey
Set out a 9x13 inch casserole dish. Let ice cream sit at room temperature for around 35 minutes. While the ice cream is thawing, place the corn flakes into a large container, then crush and set aside. In a large heavy pot and over medium heat, add the butter. Once melted, add corn flakes and sugar. Cook while stirring for around 5 minutes (it may take less time, watch corn flakes to make sure they don’t overcook). Place cornflakes to the side to cool slightly. In a large mixing bowl, combine the vanilla ice cream, half of the container of whipped topping and ground cinnamon. Stir until completely combined. Place the remaining whipped topping back in the fridge for later use. Spread a 1/3 of the cooked corn flakes on the bottom of the casserole dish. Drop large dollops of the ice cream mixture over the corn flakes, then spread evenly. Sprinkle the top with the remaining corn flakes. Drizzle the honey over the corn flakes. Cover with foil, then place in the freezer for 6 to 8 hours. Remove and cut into squares. Top each square with chocolate syrup, a dollop of the additional whipped topping and a cherry, then serve.