Non-fried, Fried Ice Cream
This recipe comes from Williams-Sonoma ('cept I threw in the cinnamon), back in the day I worked at a Mexican place called El Pollo Asado where I made this dessert in big baseball sized portions... That is a fun way to eat it. You basically ball the ice cream up and roll it in the cornflake mixture, wrap in Saran, then freeze. Perfect for your FiEsTa!
- 4 C crushed corn flakes (put in a lg Ziploc bag and roll a soup can over them)
- 1 C coconut
- 1 tsp cinnamon
- 2/3 C sugar
- 1/2 C melted butter
- 1/2 gal. softened vanilla ice cream
- hot fudge and/or caramel topping
- 1 can of whip cream and maraschino cherries (for the top!)
Mix first 5 ingredients together. Press half of the mixture into a 9 x 13 pan. Add softened ice cream on top of mixture (in dollops...if you spread too harshly the bottom gets disturbed). Spoon the rest of the mixture on top, evenly. Cover and freeze. When ready to serve, cut into squares and top with fudge, caramel, whipped topping and cherries...add your favorite toppings if not listed here...