easy mexican fried ice cream {in a cake pan}

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friedicecreaminpan

What? Fried ice cream in a pan? :) Currently one of the most popular recipe posts on my blog, Easy Ice Cream Sandwiches {in a cake pan} has been shared and pinned thousands of times. I’m constantly getting requests for it! So, I thought, why not share more easy cake pan recipes?

Mexican Fried Ice Cream is one of my all time favorite desserts! This particular version is super easy, delicious and wonderful for feeding a crowd. I hope you love it as much as we do!

3 cups crushed cornflakes (measure after crushing)

1 stick unsalted butter, melted

3/4 cup sugar

1/2 gallon premium vanilla ice cream (homemade is best!)

2 and 1/2 teaspoons cinnamon

1/3 cup clover honey

chocolate sauce

caramel sauce

whipped cream

maraschino cherries

Place the melted butter in a large skillet over medium heat. Once warm, add the crushed cornflakes and stir constantly for approximately 5 minutes (or until golden, toasty and fragrant.)

Remove from heat and add sugar, mixing well. Spread out on a large baking sheet and allow cornflake mixture to cool completely.

Press 1/3 of the cornflake mixture into the bottom of a 9 x 13 glass cake pan.

Place the ice cream in a large bowl on the counter and allow it to become soft enough to be spreadable. Add the cinnamon to the ice cream and mix well.

Carefully spread ice cream over the cornflake mixture in the pan. Sprinkle the rest of the cornflake mixture over the top and gently press it down, using your hand. Drizzle the honey evenly over the top cornflake layer. Cover cake pan and place it in the freezer for at least 6 hours before cutting into squares and serving.

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To serve: Cut into squares. Place in pretty dessert bowls (I set my dessert bowls in large, Mexican margarita glasses!) Drizzle each dessert square with some chocolate sauce, caramel sauce, a dollop of whipped cream and a cherry on top.

Alternate topping: Instead of topping the dessert squares with chocolate and caramel, heat up some extra honey in a sauce pan and add a little cinnamon to it (taste as you add it until you have enough to suit your personal taste.) Stir well and allow to cool a bit before drizzling the warm cinnamon honey over dessert square.

Enjoy!

~Melissa

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  1 comment for “easy mexican fried ice cream {in a cake pan}

  1. Danielle
    August 31, 2014 at 4:24 pm

    Too good. It looks great and I’m sure tastes mmm mmm good! Will be making this soon when friends join us for dinner before fall officially begins. :)

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