I have always been a huge fan of Mexican Fried Ice Cream. Done right it is absolutely heavenly but making it yourself isn’t all that much fun. I’m not a huge fan of frying anyway and since I’ve watched my mom make it and seen what a project it is, I haven’t attempted it myself. Instead I simply order it in a restaurant where I can enjoy the end result without the mess.
Browsing my latest Taste of Home cookbook I found this fabulous recipe for Mexican Ice Cream. It looked delicious and since there was no frying involved I thought it would be worth a try. The coolest part is the recipe was created by Ben Phipps, a 10 year old boy!
Mexican Ice Cream
Ingredients 4 servings
2 c. vanilla ice cream
2/3 c. Frosted Flakes crushed
(recipe originally called for 1/2 c. but I added more to even out the sugar mixture & I’m very happy I did)
1/4 c. sugar
1 t. cinnamon
honey to drizzle
Place four 1/2 cup scoops of ice cream on waxed paper lined baking sheet. I let my ice cream get a little too soft before creating and it melted some but they still tasted great. Freeze for 1 hour or until firm