Un-fried Ice Cream

It really is too bad that by the time I am done eating at my favorite Mexican restaurant, I am too full for dessert. Or, maybe that isn’t such a bad thing. When I haven’t eaten too many chips and salsa AND my dinner, I love Fried Ice Cream. The balance of cold and creamy vanilla ice cream with the warm crunchy layer of fried corn flakes and coconut with a drizzle of hot fudge, sí por favor! I have made fried ice cream at home and while yummy, it was such a pain! This Un-fried Ice Cream is the answer to all the questions of the universe. No shaping ice cream scoops and then refreezing them to then dip them in hot oil, just long enough to fry the outside layer without melting the ice cream inside. No, don’t be ridiculous. There is a better, easier way to get that goodness in your mouth. Oh, I haven’t mentioned one of the best parts….this recipe makes an entire 9×13 pan of Un-fried Ice Cream. Now, whether that pan is for you entirely or you are generous enough to share the dessert with 20 of your favorite people is entirely up to you. I won’t judge! I made this for my mother’s birthday fiesta; there were 40 of us, so I made two pans.  We cut the dessert into squares and then drizzled my homemade hot fudge over the top for those who wanted it.

ENJOY!

 

 

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This recipe has the perfect balance of cold and creamy vanilla ice cream with the warm crunchy layer of fried corn flakes and coconut with a drizzle of my homemade hot fudge, sí por favor!
Course Dessert
Cuisine Mexican
Prep Time 10 minutes
Cook Time 5-8 minutes
Passive Time 2 hours
Servings
people
Ingredients
Course Dessert
Cuisine Mexican
Prep Time 10 minutes
Cook Time 5-8 minutes
Passive Time 2 hours
Servings
people
Ingredients
Instructions
  1. Remove ice cream from freezer to soften.
  2. While ice cream softens, melt butter in a large saute pan. Add the cornflakes, coconut, brown sugar, and cinnamon. Stirring constantly, cook over medium heat for about 5-8 minutes, or until just toasted. Don't let it burn.
  3. Pour 1/2 of the corn flake mixture into the bottom of a 9x13" dish and spread evenly. Next, spread the softened ice cream on top of the corn flake mixture. Then top the ice cream with the remaining half of the corn flake mixture.
  4. Drizzle the honey all over the top of the Un-fried Ice Cream.
  5. Cover with plastic wrap and freeze for 2 or more hours. Serve with hot fudge.
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