Mexican "Fried" Ice Cream


  • 3 cups crushed Corn Flakes 
  • 1 cup sugar
  • 1/2 cup butter
  • 1 (1.5 quart) container vanilla ice cream
  • 1 (8 oz.) container whipped topping
  • 1/2 tsp. cinnamon
  • 1/4 cup honey (optional)
  • Chocolate syrup, for serving (optional)
  • Caramel sauce, for serving (optional)
  • Additional whipped topping or redi-whip, for serving (optional)
  • Maraschino cherries, for serving (optional)

Soften the vanilla ice cream and the cool whip by thawing on the counter for 20-30 minutes or so.

Meanwhile, over medium heat, melt butter in a large skillet. Add the crushed corn flakes and sugar and stir to combine. Fry mixture for 5 minutes, stirring constantly, until cereal is golden-brown. 

Spread 1/3 of the corn flakes mixture into the bottom of a 9x13 baking dish. Set aside.

In a large bowl, stir together the softened ice cream and whipped topping. Sprinkle with cinnamon. Using a spatula, stir a then 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 honey over the top. Cover and place in freezer. Freeze for at least 5 hours, or overnight. 

Cut into squares and serve with drizzles of chocolate syrup and caramel sauce, additional whipped topping and cherries. Makes 20 servings.

Note: You can also half the recipe and make it in an 8x8" or 9x9" pan.

by The Savvy Kitchen