Name: Mini Mexican Fried Ice Cream
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 24
Ingredients: 3 cups crushed Corn Flakes cereal; 3/4 cup sugar; 1/2 cup butter; 1 (1.75 quart) container vanilla ice cream; 8 oz whipped topping; 1/2 teaspoon ground cinnamon; 1/4 cup honey

Ingredients

Scale

3 cups crushed Corn Flakes cereal
3/4 cup sugar
1/2 cup butter (affiliate)
1 (1.75 quart) container vanilla (affiliate) ice cream
8 oz whipped topping
1/2 teaspoon ground cinnamon (affiliate)
1/4 cup honey (affiliate)

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Instructions

Remove ice cream from freezer to slightly thaw while preparing other ingredients.
In a large skillet over medium heat, melt butter, then add sugar and crushed Corn Flakes.
Stir constantly until sugar is all dissolved and the Corn Flakes begin to toast and turn a slightly darker golden brown.
Remove from heat and set aside.
Prepare 24 muffin tins with cupcake liners, then spoon 1 tablespoon of corn flakes into each liner.
In large bowl or using an electric stand mixer, combine vanilla ice cream, whipped topping, and cinnamon until completely whipped together.
Using an ice cream or cookie scoop, scoop ice cream mixture into each liner. It will be about 1/4 cup ice cream mixture per liner.
Top each dessert with 1 tablespoon of cornflake mixture, then drizzle honey over top.
Freeze for at least 2 hours before enjoying.

Prep Time: 10 mins
Cook Time: 10 mins