Coptic Dad & Mom

I have made this easy and incredible dessert three times now... And each time I am just as amazed by the deliciousness :).

The first time I had fried ice cream in a Mexican restaurant was in college, so this has the best memories for me! Though I am far removed from those friends and those times, I can indulge in some nostalgia with this yummerful* treat.

I got this recipe from the Imperfect Housewife. I wanted to make individual servings in glass ramekins (? or cups?), so I halved the recipe. I'm so grateful that I didn't actually have to deep-fry balls of ice cream. I also decided to add food coloring, just for fun!

This recipe is made with butter. I never use butter in cooking or frying so this is both really indulgent and guilt-free. How often do I get to eat something so butter-yum with a giant grin on my face?

Ingredients

Topping
1/2 stick butter
1/2 c. of sugar
1 1/2 c. of crushed cornflakes

Ice Cream
1 qt. of vanilla ice cream (softened)
1/2 container of whipped topping
1/2 tsp. cinnamon
a few drops of food coloring (optional)

Directions

Soften a quart of vanilla ice cream (usually about 20 min. out of the freezer does the trick).

Melt 1/2 a stick of butter in a large skillet on medium high. Add 1/2 c. of sugar and 1 1/2 c. of crushed cornflakes, stirring constantly for about three minutes. Cover the bottoms of six ramekins/cups with half the cornflake mix.


Beat the quart of ice cream with 1/2 a container of whipped topping, 1/2 tsp. cinnamon and a few drops of food coloring until smooth.


Pour into ramekins, and top with the remaining cornflakes.

Freeze until dinner. Set out five minutes ahead of eating time... Then enjoy!!

There are so many possible variations. Add berries or nuts or tiny marshmallows or chocolate chips. Skip the cinnamon and try another spice. Use the food coloring to create layers in different colors. It just feels (and tastes) like "homemade" ice cream!


*an actual review by a family taste tester :D