Description
Creamy Mexican Ice Cream swirls with rich vanilla and cinnamon, offering a delightful escape into traditional Mexican dessert culture. Sweet memories dance across your palate, inviting pure bliss with each cool, luxurious spoonful.
Ingredients
Scale
Main Ingredients:
- 4 scoops vanilla ice cream
- 3 cups (720 milliliters) crushed frosted corn flakes
Spice:
- 1 teaspoon (5 milliliters) ground cinnamon
Toppings:
- Honey
- Canned whipped topping
- Chocolate syrup
- Maraschino cherries
Instructions
- Remove vanilla ice cream from freezer and let it soften for 2-3 minutes at room temperature.
- Crush frosted corn flakes in a mixing bowl, combining them thoroughly with ground cinnamon to create a uniform seasoned crunch.
- Distribute softened ice cream into individual serving dishes.
- Generously coat each ice cream scoop with the cinnamon-infused corn flake mixture, ensuring complete coverage.
- Drizzle honey across the coated ice cream, creating a sweet glaze.
- Apply a layer of whipped cream over the honey-glazed surface.
- Enhance the dessert with a delicate stream of chocolate syrup.
- Crown the creation with vibrant maraschino cherries for a pop of color.
- Serve immediately to maintain the ice cream’s cool temperature and the corn flakes’ crisp texture.
Notes
- Softening the ice cream at room temperature helps create a creamy, easy-to-scoop texture without melting completely.
- Toasting the corn flakes briefly in a dry pan can enhance their crunchiness and bring out a deeper, nuttier flavor before mixing with cinnamon.
- For a lighter version, swap regular honey with agave nectar and use low-fat whipped cream to reduce overall calories.
- Customize the dessert by experimenting with different spices like nutmeg or cardamom in the corn flake coating for unique flavor profiles.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 305 kcal
- Sugar: 28 g
- Sodium: 110 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg