While I was growing up my parents would let us pick our favorite place to eat for our birthdays. Most of the time I would choose this Mexican restaurant that would serve you fried ice cream. I absolutely love fried ice cream and was trying to find a easy yet super amazing fried ice cream. My husband actually came across this recipe and sent it my way. Boy was I glad that he did. There’s no deep-frying involved with this version, just a quick pan-fry to make the amazing crust that coats a dreamy, cinnamon ice cream combo. Make it today and you will love it!
Ingredients:
- 3 cups crushed Corn Flakes cereal
- 3/4 cup sugar
- 1/2 cup (1 stick) butter
- 1 (1.75 quart) container Vanilla ice cream
- 1 (8 ounce) container Cool Whip
- 1/2 teaspoon ground cinnamon
- 1/4 cup honey
- Chocolate syrup
- Caramel sauce
Directions:
Take the vanilla ice cream out of your freezer and let sit at room temperature for 30 minutes or so, to soften.
Melt butter in a medium skillet, over medium heat. Add the crushed corn flakes and sugar. Stir to combine. Fry mixture for 5 minutes, stirring constantly, until cereal is golden-brown. *Be careful not to burn. It may take less than 5 minutes*
Take a 9×13 baking dish and spread 1/3 of the corn flakes mixture into the bottom of pan. Set aside.
In a large bowl, add the softened vanilla ice cream and cool whip. Sprinkle with cinnamon. Using a spatula, stir and 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 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, caramel sauce and whipped topping.
