Crunchy Cinnamon-Coated Mexican Ice Cream Recipe

Ingredients:

• 4 large scoops (1 cup each) of vanilla ice cream
• 3 cups crushed frosted cornflakes
• 1 teaspoon ground cinnamon
• 3 tablespoons honey (optional, for drizzle)
• Canned whipped topping (optional garnish)
• Chocolate syrup (optional drizzle)
• 4 maraschino cherries (optional garnish)

Instructions:

1. Prepare the Baking Sheet:
   Line a baking sheet with parchment paper and set aside.
2. Shape the Ice Cream Scoops:
   Scoop four 1-cup portions of vanilla ice cream and place them on the prepared baking sheet. Freeze for 1 hour to firm up.
3. Mix the Coating:
   In a medium bowl, combine the crushed frosted cornflakes with ground cinnamon.
4. Coat the Ice Cream:
   Remove the ice cream scoops from the freezer. Roll each scoop in the cinnamon-flake mixture, pressing gently to coat evenly. Shape the coated scoops into solid balls for a neat finish. Place them back onto the parchment-lined baking sheet.
5. Freeze Again:
   Return the coated ice cream scoops to the freezer for 2 hours or until fully set.
6. Serve and Garnish:
   Just before serving, drizzle 2 teaspoons of honey over each coated ice cream ball. Add optional garnishes such as canned whipped topping, chocolate syrup, or maraschino cherries for an extra touch.

Quick Tips

• Use frosted cornflakes for a sweet crunch that complements the creamy ice cream.
• Adjust the cinnamon for a stronger or milder flavor.

Nutritional Information:

• Calories per Serving: 827 kcal
• Servings: 4

Perfect for Parties or Dessert Nights

This crunchy, cinnamon-coated Mexican ice cream delight is an easy-to-make dessert with a bold flavor and irresistible texture. Ideal for celebrations or a sweet treat at home, this recipe brings a unique twist to classic ice cream.