I’m really not sure that there is any dessert item that is loved more in our household than this Mexican fried ice cream.
I love it because it takes me back to when I was in high school when my best friend and I used to walk to a nearby Chi Chi’s restaurant and get some Mexican fried ice cream. I think we practically lived there. We love it there. Actually, it was one of the hang outs for all the kids at school.
Then as I was in college and dating my husband, we used to go there and get some, too.
This is a recipe that I have perfected over time, trying trying different things until I got it to the point where it is just as I remember it, but in a casserole form, which makes it family friendly.
I know that your family will love it as much as mine does, and I think the best part is that it isn’t complicated to make.
This Mexican fried ice cream is to die for!
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For this recipe you will need:
- 1 1/2 gallons vanilla ice cream
- 1 8 ounce container of whipped cream (I used Cool Whip)
- 4 cups crushed Corn Flakes (I used my food processor)
- 1 cup sugar
- 1/2 cup butter or margarine
- 1/2 cup cinnamon/sugar mixture (we use about 1/2 cup sugar with 2 teaspoons cinnamon)
- honey for drizzling
- chocolate or caramel sauce for drizzling (optional)
Allow ice cream to soften either on the counter or for a minute or two in the microwave. It need to be soft enough that you can work with it. Add the whipped cream in with the ice cream and mix well. Press into the bottom of a 9×13 pan.
Combine Corn Flakes and 1 cup of sugar well. Melt stick of butter in saucepan. When melted, add in Corn Flake mixture. Blend well, and allow to cook over medium heat for 2 minutes, but do not burn!
Remove from heat. Sprinkle cinnamon and sugar mixture over ice cream layer, then top with the Corn Flake mixture. Press down well.
Place pan in freezer for at list 6 hours to become firm, but you can leave it longer.
To serve, it cuts and comes out in squares well. Warm honey slightly and drizzle over each serving. Add chocolate or caramel if desired.
Oh my goodness. You can thank me later!