This Fried Ice Cream Mexican Dessert Recipe with Cornflakes, Cinnamon, and Honey is perfect for any Cinco de Mayo party or potluck. Simple and easy.
- ½ cups Butter
- 1 cup Sugar
- 3 cups Crushed corn flakes
- ½ gallon Vanilla ice cream, softened
- 1 container (8oz size) Cool Whip
- 1 teaspoon Cinnamon
- Hot fudge, honey or caramel, for serving (optional)
Melt the butter in a nonstick skillet over medium heat. Once the butter has melted, stir in the sugar and crushed corn flakes. Cook for about 3 minutes, stirring constantly so that the sugar does not burn.
Spread half of the sweet cornflake mixture in the bottom of a 9×13-inch pan.
In a large bowl, beat together softened ice cream, Cool Whip and cinnamon. Pour ice cream mixture over corn flakes in 9×13 inch pan. Sprinkle with the remaining cornflakes, then freeze until set.
When ready to serve, take the mold out of the freezer for a few minutes to cut it into individual pieces. Garnish the dessert with hot fudge, honey or caramel.