Cinco de Mayo Food - Raspberry Fried Ice Cream Dessert
User Reviews
5
Cinco de Mayo Food - Raspberry Fried Ice Cream Dessert
Description
The recipe starts by softening ice cream at room temperature and folding in fresh raspberries to distribute fruit flavor evenly. Crushed cinnamon Frosted Flakes and chopped roasted almonds mix with melted butter to create a textured cereal crust base and topping, which adds a crunchy contrast to the creamy ice cream enclosed between them. This assembly is pressed into a pan and frozen for several hours to regain firm shape.
To serve, the ice cream dessert is cut into squares and topped with a homemade white chocolate fudge sauce made from sweetened condensed milk, white chocolate chips, corn syrup, and vanilla. Additional fresh raspberries add brightness and tartness to balance the sweetness. The dessert offers a mix of creamy, crunchy, fruity, and sweet profiles characteristic of fried ice cream but without actual frying.
This no-fry take on fried ice cream is suitable for preparing ahead, with at least 3 hours freezing time needed for proper setting. It presents nicely for Cinco de Mayo celebrations or any time a refreshing, textured frozen dessert is desired.
Ingredients
- 13 oz Cinnamon Frosted Flakes 1 box, crushed into small pieces (Or Frosted Flakes mixed with 1 tsp cinnamon)
- 1 cup almonds roasted, chopped into little pieces, lightly salted
- 6 Tbsp butter melted
- 2 quarts Ice cream (I did a white chocolate raspberry Tillamook Ice Cream, but vanilla will work too)
- 1 container raspberries fresh
For the White Chocolate Fudge Sauce:
- 14 oz sweetened condensed milk
- 1 pkg white chocolate chips
- 1/2 c. light corn syrup
- 1 tsp. vanilla
Instructions
- Place the ice cream in a large bowl at room temperature and stir it occasionally until the ice cream becomes soft, but not melted. Then gently stir in half of the raspberries, reserve the other half for later.
- In another large bowl, stir together the crushed cereal, chopped almonds, and melted butter until thoroughly mixed.
- Pour half of the cereal mixture into the bottom of a 9x13 metal or aluminum pan and gently press it down evenly along the bottom. Then spoon the ice cream/raspberry mix evenly over the top, and carefully spread it evenly.
- Sprinkle on the remaining half of the cereal mixture and spread and lightly press it down over the ice cream. Cover your pan with aluminum foil and freeze for at least 3 hours before serving (I made mine the night before and let it freeze until the next day.)
- When serving, cut into squares and put onto plates. Then drizzle on the white chocolate fudge sauce and sprinkle on leftover fresh raspberries.
For the White Chocolate Fudge Sauce:
- Combine first three ingredients in saucepan.
- Cook over medium heat until chocolate chips are melted and sauce thickens.
- Remove from heat and stir in vanilla. Serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 531 kcal
% Daily Value*
| Calories | 531kcal | 27% |
| Carbohydrates | 74g | 25% |
| Protein | 9g | 18% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 32mg | 11% |
| Sodium | 349mg | 15% |
| Potassium | 379mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 47g | 94% |
| Vitamin A | 831IU | 17% |
| Vitamin C | 14mg | 16% |
| Calcium | 193mg | 19% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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