Description
Crunchy Cinnamon-Coated Mexican Ice Cream Delight, perfect for warm evenings and festive gatherings.
Ingredients
Scale
- 4 (1 cup) scoops of vanilla ice cream
- 3 cups of crushed frosted cornflakes
- 1 teaspoon of ground cinnamon
- 3 tablespoons of honey (optional drizzle)
- Canned whipped topping (optional topping)
- Chocolate syrup (optional drizzle)
- 4 maraschino cherries (optional topping)
Instructions
- Line a baking sheet with parchment paper and set it aside.
- Scoop four 1-cup scoops of vanilla ice cream and place them on the prepared baking sheet.
- Place the scooped ice cream in the freezer for 1 hour.
- Add the ground cinnamon to the crushed frosted flakes and stir to combine.
- Remove the scooped ice cream from the freezer.
- Roll 1 scoop of the ice cream in the frosted flakes, shaping it into a more solid ball. Once completely coated, place the ice cream back onto the parchment paper. Repeat until all 4 scoops are coated.
- Place back into the freezer for 2 more hours.
- Remove the coated ice cream just before serving. Drizzle 2 teaspoons of honey over each scoop. Garnish with whipped topping, chocolate syrup, and a maraschino cherry. Serve immediately.
Notes
- For a different flavor, try using chocolate or strawberry ice cream.
- Ensure the ice cream is very firm before coating.
- Prep Time: 15 mins
- Cook Time: None
- Category: Dessert
- Method: Frozen
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 827
- Sugar: 45g
- Sodium: 215mg
- Fat: 43g
- Saturated Fat: 24g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 102g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 85mg