Crunchy Ice Cream Loaf

By KeyIngredient

An easy to make version of the popular dessert Mexican fried ice cream.

Ingredients

• 1 1/2 cups cornflakes, crushed, plus more for garnish
• 2 tsp. ground cinnamon¸
• 4 tblsp. honey
• 3 pints vanilla ice cream, softened

Preparation

Step 1

Sprinkle inside of an 8 x 4 (6 cup capacity) loaf pan with water. Line pan with two sheets of plastic wrap; crisscross, leaving a 6 inch overhang on all sides. In a small bowl, combine crushed cornflakes and cinnamon.

Sprinkle half the cornflake mixture in the bottom of pan; drizzle with 2 tblsp. honey. Top with half the ice cream; spread gently to flatten. Repeat with remaining cornflake mixture, honey, and ice cream.

Fold plastic overhang over ice cream, and freeze until firm, 6 hours or up to 4 days. To serve, unfold plastic, invert pan onto a plate, and peel off plastic. Top with more crushed cornflakes, if desired. Serve immediately.

Martha Stewart, Everyday Food August 2006