This is an easy version of your favorite Mexican Restaurant dessert! Hooray, right? We all love EASY! This can also be made up ahead of time for an easy dessert for company, or to carry in for a pot luck supper at church. You can serve them all fancied up, or let your guests decorate their own.
Here’s what you’ll need:
1 Half-gallon Vanilla Ice Cream (I like the less sweeter varieties; read the label; my favorite has 11 g sugars under Carbohydrates. Some have 20 g and that is just too sweet for my taste)
6 cups Corn Flakes cereal, crushed
½ cup (1 stick) butter
3 teaspoons cinnamon
¼ cup honey
Chocolate Ice Cream sauce
Whipped Cream (in aerosol can)
Maraschino cherries (with stems)
Large size muffin wrappers (paper)
First, place a muffin tin in your freezer and allow it to get ice cold (about an hour). Use an ice cream scoop to dip ice cream from its container. I use my other hand (with glove on) to heap ice cream up over the ice cream in the scoop and then press it into a ball shape, before ejecting the ball into a well of the muffin tin. Continue until all 12 wells are full, or ice cream is used up. Place muffin tin back in the freezer and allow ice cream balls to set and freeze hard (about an hour or two).
Meanwhile, make the crust: Crush the corn flakes cereal in a gallon size zip lock bag, using a rolling pin. Add the cinnamon and a pinch of salt. Melt the butter in a Dutch oven size pot, toss in the crumbs and cinnamon and stir fry about 2 or 3 minutes until it begins to smell wonderful. Be careful not to let it burn. Drizzle with honey and toss to coat. Remove from heat and let it cool. NOTE: I have substituted other cereals, namely Cinnamon Toast crunch and it worked great, as long as the cereal was ground into fine crumbs in a food processor.
Remove Ice cream balls from freezer. Use a large spoon to remove a ball from its well in the muffin tin. Drop ball into crumb mixture and roll with gloved hands around in the crumbs, pressing crumbs into ice cream with hands until all sides are coated. If you are having trouble getting the crumbs to stick to the ice cream try squeezing a little honey over the crumbs before rolling the ice cream into it. Place balls on paper muffin wrappers and then set them on a cookie sheet or baking pan. Once finished with coating all the balls, return them to the freezer to set and harden. They can remain in the freezer for a day or two if you want to make them ahead.
To serve: Remove an ice cream ball from the muffin wrapper, place on a serving plate. Drizzle chocolate syrup decoratively over the top. Spray a nice size dollop of whipped cream on top, and garnish with a cherry. Pretty as a picture!
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“The house of Israel named it manna, and it was like coriander seed, white, and its taste was like wafers with honey.” Exodus 16:31