Wednesday, June 02, 2010

Mexican Ice Cream

A couple of weeks ago we celebrated Ice Cream Week here at YA Fresh...just 'cuz we love ice cream!

Well, this past weekend, among my celebrations of Memorial Day was a party that included a super-yummy treat, Mexican Ice Cream, something I've had in Mexican restaurants as Fried Ice Cream.

When I got to asking the teenage girl about how she'd made it, I was delighted to learn that there was no frying involved in her version. In fact, it was easy. Which is a very good thing since not only do I like to keep my frying to a minimum, but my cooking, too!

Mexican Ice Cream

a tub of vanilla ice cream
2 cups cornflakes
1/2 cup brown sugar
1/2 white sugar
3 tablespoons cinnamon

Scoop ice cream into 12 balls and put on cookie sheet. Freeze for at least an hour.

Crush corn flakes; set aside.

Mix brown sugar with white sugar, add tablespoons cinnamon.

Roll ice cream balls in cornflakes, then in sugar mixture.

Freeze for at least another hour.

Retrieve from freezer, serve and enjoy! We definitely did!

6 fresh comments:

Janie Emaus said...

Let me know how it turns out!

Leigh said...

wow, that IS easy! why do they call it fried when it isn't cooked at all? any theories?

TinaFerraro said...

Leigh, there is a version where you fry it. This is just the easier and probably healthier version.

Kelly (Lynn) Parra said...

I think my kiddos would LOVE this!!!

Nikki said...

That looks yummy, I love this stuff but hated when we used to fry it.

Can't wait to test it out.

YA Vampire Books said...

Looks yummy!