Easy Mexican Fried Ice Cream
Ingredients
3 large scoops of vanilla ice cream (or frozen yogurt)
2 tablespoons white granulated sugar
1/2 teaspoon ground cinnamon
Fried Topping
1 tablespoon butter
2 cups corn flakes (crushed)
1/2 teaspoon ground cinnamon
Toppings
Whipped Cream
Hot fudge sauce
cherries
2 tablespoons white granulated sugar
1/2 teaspoon ground cinnamon
Fried Topping
1 tablespoon butter
2 cups corn flakes (crushed)
1/2 teaspoon ground cinnamon
Toppings
Whipped Cream
Hot fudge sauce
cherries
Instructions
Scoop the ice cream and shape into a round ball. Place on a baking sheet or plate and put into the freezer for at least 3 hours.
Crush the corn flakes, sprinkle with cinnamon. Heat the butter in a small skillet over medium heat. Add the corn flakes and saute for about 5 minutes or until the corn flakes are toasted.
In a small bowl combine the white sugar and remaining cinnamon.
Take the ice cream from the freezer, roll in the cinnamon sugar mixture, then coat with the toasted corn flakes.
Top with hot fudge, whipped cream and cherry
Crush the corn flakes, sprinkle with cinnamon. Heat the butter in a small skillet over medium heat. Add the corn flakes and saute for about 5 minutes or until the corn flakes are toasted.
In a small bowl combine the white sugar and remaining cinnamon.
Take the ice cream from the freezer, roll in the cinnamon sugar mixture, then coat with the toasted corn flakes.
Top with hot fudge, whipped cream and cherry
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