Easy Unfried Mexican Ice Cream |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I came up with this after looking at recipezaar for a fried ice cream recipe. My daughter has a milk allergy so butter was out, plus I substituted Soy Delicious Ice Cream for her. Didn't have corn flakes, but happened to have Cinnamon Toast Crunch, if your going to add cinnamon and sugar might as well save a step. Ingredients:
1 cup cinnamon toast cereal, toasted |
1 1/2 cups vanilla ice cream (even soy) |
honey |
Directions:
1. Scoop ice cream into balls (I used a cookie scoop for my small kids but any size is fine) place on cookie sheet, dish - and put in freezer for at least 10 minutes.
2. Use coffee grinder, small chopper or rolling pin to crush cereal to crumbs.
3. Toast crumbs in toaster oven or dry pan on stovetop. Place in bowl.
4. Remove ice cream from freezer & while crumbs are still warm roll ice cream balls to coat.
5. Serve immediately, drizzle honey on top.
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