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Ingredients
- 1 Snickerdoodle Cookie (frozen)
- 1 scoop Mexican Fried Ice Cream
- 3 oz Chocolate Sauce
- 1⁄2 cup Whipped Cream
- 1 Maraschino cherry
MEXICAN FRIED ICE CREAM INGREDIENTS
- 1⁄2 cup Vanilla Ice Cream
- 2 cups Corn flakes, crushed
- 1 tbsp Unsalted Butter
- 1 tbsp Sugar
- 1⁄4 tsp Cinnamon
Preparation
- Thaw cookie on a covered sheet pan for 1 to 1-1/2 hours.
- Press cookie into a 6.5-inch cast iron skillet to form an even base.
- Bake at 325°F for 18-23 minutes.
- Top cookie with Mexican Fried Ice Cream, chocolate sauce, whipped cream, and a cherry.
- Serve immediately.
ICE CREAM INSTRUCTIONS
- Scoop ice cream onto a parchment-lined baking sheet and freeze for 15 minutes.
- In a bowl, mix crushed corn flakes with cinnamon.
- Heat butter in a skillet over medium-low heat. Add corn flake mixture and toast until golden. Let cool.
- In a small bowl, mix sugar and cinnamon and coat ice cream in mixture until thoroughly coated.
- Press toasted corn flake mixture onto the ice cream until fully covered.
- Freeze again for 15 minutes or until ready to top cookie.
