CommonGround volunteer Paula Peterson shares her recipe for Mexican Fried Ice Cream with Pure Nebraska viewers. 


Mexican Fried Ice Cream
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  • 3 cups crushed Corn Flakes cereal
  • ¾ cup sugar
  • 1 stick butter
  • 1.75-quart vanilla ice cream
  • 8 oz container whipped topping
  • ½ teaspoon cinnamon
  • ¼ cup honey


  1. Take the vanilla ice cream out of your freezer and let it sit at room temperature for 30 minutes. Melt butter in a skillet over medium heat. Add the crushed corn flakes and sugar. Stir to combine.
  2. Fry mixture for about 5 minutes, stirring constantly until cereal is golden brown. Be careful so that does not burn.
  3. Take a 9x13 baking dish and spread about 1/3 to ½ of the corn flake mixture.
  4. Set the rest aside for the topping.
  5. In a large bowl combine ice cream, cool whip and cinnamon. Using a spatula, stir and mix well. Spread over corn flakes in the bottom of the pan.
  6. Sprinkle the remaining corn flakes over the top. Drizzle honey over the whole thing. Cover pan and freeze at least 5 hours, overnight is best.
  7. Cut into squares and serve. You can top with chocolate or caramel syrup if desired.


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