Mexican Fried Ice Cream Dessert

12 Ratings

11 Reviews

Prep 20 min
Total 8 hr 50 min
Servings 15

Enjoy all the flavors of Mexican fried ice cream in this easy, layered 13x9-dessert. MORE+ LESS-

By Jessica Walker

Updated May 15, 2018

Ingredients

tablespoons butter

1/2

cup sliced almonds

cup crushed Cinnamon Toast Crunch™ cereal (about 2 cups before crushing)

1/2

cup shredded coconut

1/2

cup packed brown sugar

carton (1.5 qt) vanilla ice cream

teaspoon ground cinnamon

Steps

Hide Images

1

Heat oven to 375°F.
2

In 10-inch skillet, melt butter over medium heat. Add almonds; cook and stir 3 minutes. Stir in crushed cereal, coconut and brown sugar. Press in bottom of ungreased 13x9-inch (3-quart) baking dish. Bake 5 minutes. Place in freezer 30 minutes.
3

Meanwhile, remove ice cream from freezer to soften. In large bowl, mix ice cream and cinnamon. Spread over top of cooled crust. Cover and freeze 8 hours before serving. Cut into 5 rows by 3 rows.

Expert Tips

Top with whipped cream, caramel and a cherry!
Try cinnamon ice cream instead of vanilla.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 210
Calories from Fat: 90

% Daily Value

Total Fat: 10g; 16%
Saturated Fat 6g 29% Trans Fat 0g
Cholesterol: 25mg; 9%
Sodium: 95mg; 4%
Potassium: 160mg; 5%
Total Carbohydrate: 26g; 9%
Dietary Fiber 1g 5% Sugars 21g
Protein: 2g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 0%; 0%
Calcium: 10%; 10%
Iron: 6%; 6%

Exchanges:

0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1/2 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;