"I made this ice cream for my grandma and her friends and they said it was so good." This simple, flavorful dessert is a perfect way to get kids involved in the kitchen. —Ben Phipps, Lima, Ohio
- 2 cups vanilla ice cream
- 1/2 cup frosted cornflakes, crushed
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/4 cup honey
- Place four 1/2-cup scoops of ice cream on a waxed paper-lined baking sheet. Freeze for 1 hour or until firm.
- In a shallow bowl, combine the cornflake crumbs, sugar and cinnamon. Roll ice cream in crumb mixture to coat. Freeze until serving. Drizzle each serving with 1 tablespoon honey. Yield: 4 servings.
Originally published as Mexican Ice Cream in Taste of Home June/July 2010, p40
Reviews for Mexican Ice Cream
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review