Apr 22

Mexican Ice Cream

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Happy Monday!  Another weekend full of sunshine, laughs and good times…just the way I like it.  And good food is always a part of it.

This dish was not part of the good food we ate this weekend – I made this a while ago but am just getting around to posting it now. When you need an easy and delicious dessert that’s a bit different from your usual choices, remember this one. It was a huge hit with us after a nice Mexican meal at home.

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Simple, festive and great tasting. Made in minutes! And definitely kid approved.

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Mexican Ice Cream
from Baby Loving Mama

2 cups vanilla ice cream
2/3 cup Frosted Flakes cereal
1/4 cup sugar
1 teaspoon cinnamon
honey for drizzling

Place 4 half scoops on a wax paper lined baking sheet. Freeze for one hour, or until firm.

Crush cereal in a bag with a rolling pin. Add sugar and cinnamon and shake until evenly distributed. Pour into shallow dish. Shape ice cream scoops into a ball and roll into coating. Place in serving bowl and drizzle honey on top.

Makes 4 servings.

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One Response to Mexican Ice Cream

  1. Ange says:

    This is how we made “fried ice cream” when I worked at a Mexican restaurant chain called Chi-Chi’s. Except we gave them a flash fry right before serving.

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