Mexican fried ice cream, it mimicks the regular deep fried ice cream that is served at Mexican restaurants. There is no deep -frying involved with this version, just a quick and easy method with minimum ingredients. Serve this with drizzles of chocolate syrup and caramel sauce. Here is recipe for you all to try.
- Cornflakes 3 cups, crushed
- Sugar 3/4 cup
- Butter 1/2 cup
- Vanila Ice Cream 1 ltr
- Cool Whip 1 container
- Cinnamon Powder 1/2 tsp
- Honey 1/4 cup
- Chocolate syrup
- Caramel sauce
Take the vanilla ice cream from your freezer and let it sit at room temperature for 30 minutes to get softened.
Melt butter in a pan over medium heat, add the crushed cornflakes and sugar. Stir to combine. Fry this for 5 minutes, stirring constantly, until cereal is golden brown. Be careful not to burn.
Take a 9*13 baking dish and spread 1/3 of the cornflakes mixture into the bottom os the pan. Set aside.
In a large bowl, add the softened vanilla ice cream and cool whip. Sprinkle cinnamon powder. Use a spatula, stir and mix well to combine. Spread ice cream mixture over the top of the cornflake mixture in the bottom of the pan.
Spread the remaining cornflake mixture evenly over the ice cream. Drizzle the honey over the top. Cover pan, and place in freezer. Freeze ice cream for at least 5 hours or overnight.
Cut into squares and serve with drizzles of chocolate syrup and caramel sauce. If you want more cream add some whipping cream on top and serve.
NB: I have kept over night in the freezer so it came out well. We can keep out side for 3 minutes then cut into pieces.