Mexican Ice Cream Dessert Recipe
From growwithdoctorjo 3 years agoIngredients
- 2 pint vanilla ice cream (950ml) shopping list
- 4 cups Frosted Flakes Cereal (200g) shopping list
- ¼ cup granulated sugar (50g) shopping list
- 1 tbsp cinnamon shopping list
- 1 pinch cayenne pepper Optional shopping list
- 2 tbsp hot fudge sauce shopping list
- ½ cup heavy cream (120ml) whipped shopping list
- 2 tbsp powdered sugar shopping list
- ½ tsp vanilla shopping list
How to make it
- Make the Mexican Ice Cream Balls
- Let the vanilla ice cream soften enough to easily scoop. Use a 2 tbsp. scoop to form 12 balls of vanilla ice cream. Put the balls back in the freezer and freeze for 15 minutes.
- Crush the frosted flakes with a rolling pin or by hand until they are crumbled. set aside
- Add the cinnamon and optional pinch of cayenne pepper to the granulated sugar and mix together
- Remove 3 ice cream balls at a time and roll each ball first in the crushed cereal. You may need to press the cereal into the ball to make the cereal stick to the ball.
- Then roll in the cinnamon-sugar mixture. Roll a second time in the cereal.
- When all 3 ice cream balls are coated put them back in the freezer and remove another 3 balls to coat. Once all the balls are coated freeze until you are ready to serve them.
- Serving the Mexican Ice Cream
- Whip the heavy cream until soft peaks form. Add the powdered sugar and vanilla and whip until stiff peaks form. Put whipped cream in a pastry bag with a medium star tip.
- Remove the Mexican ice cream balls from the freezer and place 3 balls on each plate.
- Drizzle with hot fudge and top with a rosette of whipped cream. Serve immediately.
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