Mexican Fried Ice Cream
Crunchy Cinnamon-Coated Mexican Ice Cream Delight

Ingredients:

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)

Directions:

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. While rolling the ice cream, shape it into a more solid ball. Once completely coated, place the ice cream back onto the parchment paper. Repeat the steps until all 4 scoops are completely 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 coated ice cream scoop. You can garnish the coated ice cream with canned whipped topping, drizzle with the chocolate syrup, and top with a maraschino cherry. Serve immediately.
Prep Time: 15 minutes | Freezing Time: 3 hours | Total Time: 3 hours 15 minutes
Kcal: 827 kcal | Servings: 4 servings