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Cinnamon Toast Crunch® Ice Cream Pie
What happens when you infuse ice cream with the traditional flavors of a favorite Mexican finale? You get a simple, decadent dessert that's pure perfection.
In college, my roommate and I would save our pennies for weeks by eating rice and beans for days on end. If we were frugal enough, we’d pile up just enough cash to treat ourselves to dinner at our favorite Mexican restaurant. It was there, after an incredible meal of fresh fish tacos and fire-roasted salsa, that I was introduced to “bunuelos,” little fried donuts coated in cinnamon-sugar and served with ample amounts of ice cream.
All these years later, I find myself standing in the cereal aisle of the supermarket deciding over breakfast options, when I spy a big box of Cinnamon Toast Crunch®. I immediately wonder if I could make a quick version of bunuelos at home. Well, when a question that requires taste testing arises in one’s mind, I always think one must make an attempt to find the answer! So, I popped that box into my cart, grabbed some caramel and ice cream and hurried home to test out my theory.
After a few minutes of mixing, squishing, smoothing and scooping, I proudly placed a heaping ice cream pie into my freezer for chilling. With a Cinnamon Toast Crunch® crust, a layer of caramel, the addition of toasted coconut to the ice cream and a topping of whipped cream, I sat back and smiled. This recipe is muy, muy bien.
Thank goodness my roomie and I saved our pennies all those years ago. Our efforts led to this incredible pie!